Extraction and antioxidant property of polyhydroxylated naphthoquinone pigments from spines of purple sea urchin Strongylocentrotus nudus

Da Yong Zhou; Lei Qin; Bei Wei Zhu; Xiao Dong Wang; Hui Tan; Jing Feng Yang; Dong Mei Li; Xiu Ping Dong; Hai Tao Wu; Li Ming Sun; Xiu Ling Li; Yoshiyuki Murata

doi:10.1016/j.foodchem.2011.06.014

Extraction and antioxidant property of polyhydroxylated naphthoquinone pigments from spines of purple sea urchin Strongylocentrotus nudus

Da Yong Zhou, Lei Qin, Bei Wei Zhu, Xiao Dong Wang, Hui Tan, Jing Feng Yang, Dong Mei Li, Xiu Ping Dong, Hai Tao Wu, Li Ming Sun, Xiu Ling Li, Yoshiyuki Murata

Research output: Contribution to journal › Article › peer-review

65 Citations (Scopus)

Abstract

Purple sea urchin (Strongylocentrotus nudus) spines were dissolved in HCl-ethanol-aqueous solution. The polyhydroxylated 1,4-naphthoquinone (PHNQ) pigments were condensed and purified by using macroporous resin in static adsorption mode. PHNQ in the extract were characterised rapidly by using an ultra-performance liquid chromatography (UPLC) coupled to hybrid quadrupole orthogonal acceleration time-of-flight mass spectrometer (Q-TOFMS). Six known compounds including spinochrome E, 2,7-dihydroxynaphthazarin, spinochrome B, spinochrome C, spinochrome A and echinochrome A, and two new compounds with molecular formula of aminopentahydroxynaphthoquinone and acetylaminotrihydroxynaphthoquinone were identified tentatively. The pigment extract was evaluated for antioxidant activity by using 1,1-diphenyl-2- picrylhydrazyl (DPPH) scavenging capacity assay, Fe²⁺ chelating assay, reducing power assay, lipid peroxidation inhibition assay and tertiary-butyl hydroperoxide (t-BOOH)-induced macrophages protection assay. In all testing methods, the extract showed excellent activity, indicating the PHNQ from S. nudus spines are potential sources of natural antioxidants.

Original language	English
Pages (from-to)	1591-1597
Number of pages	7
Journal	Food Chemistry
Volume	129
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2011.06.014
Publication status	Published - Dec 15 2011

Keywords

Antioxidant
Extraction
Naphthoquinone
Natural pigment
Sea urchin

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2011.06.014

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@article{2d1dcfb5d665465bbbe2b552c26182af,

title = "Extraction and antioxidant property of polyhydroxylated naphthoquinone pigments from spines of purple sea urchin Strongylocentrotus nudus",

abstract = "Purple sea urchin (Strongylocentrotus nudus) spines were dissolved in HCl-ethanol-aqueous solution. The polyhydroxylated 1,4-naphthoquinone (PHNQ) pigments were condensed and purified by using macroporous resin in static adsorption mode. PHNQ in the extract were characterised rapidly by using an ultra-performance liquid chromatography (UPLC) coupled to hybrid quadrupole orthogonal acceleration time-of-flight mass spectrometer (Q-TOFMS). Six known compounds including spinochrome E, 2,7-dihydroxynaphthazarin, spinochrome B, spinochrome C, spinochrome A and echinochrome A, and two new compounds with molecular formula of aminopentahydroxynaphthoquinone and acetylaminotrihydroxynaphthoquinone were identified tentatively. The pigment extract was evaluated for antioxidant activity by using 1,1-diphenyl-2- picrylhydrazyl (DPPH) scavenging capacity assay, Fe2+ chelating assay, reducing power assay, lipid peroxidation inhibition assay and tertiary-butyl hydroperoxide (t-BOOH)-induced macrophages protection assay. In all testing methods, the extract showed excellent activity, indicating the PHNQ from S. nudus spines are potential sources of natural antioxidants.",

keywords = "Antioxidant, Extraction, Naphthoquinone, Natural pigment, Sea urchin",

author = "Zhou, {Da Yong} and Lei Qin and Zhu, {Bei Wei} and Wang, {Xiao Dong} and Hui Tan and Yang, {Jing Feng} and Li, {Dong Mei} and Dong, {Xiu Ping} and Wu, {Hai Tao} and Sun, {Li Ming} and Li, {Xiu Ling} and Yoshiyuki Murata",

note = "Funding Information: This work was financially supported by “The National Great Project of Scientific and Technical Supporting Programs Funded by Ministry of Science & Technology of China During the 11th Five-year Plan (No. 2008BAD94B07 )” and “The Research Start-up Project for Doctor Funded by Liaoning Science and Technology Department (No. 20091002 )”.",

year = "2011",

month = dec,

day = "15",

doi = "10.1016/j.foodchem.2011.06.014",

language = "English",

volume = "129",

pages = "1591--1597",

journal = "Food Chemistry",

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publisher = "Elsevier Limited",

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T1 - Extraction and antioxidant property of polyhydroxylated naphthoquinone pigments from spines of purple sea urchin Strongylocentrotus nudus

AU - Zhou, Da Yong

AU - Qin, Lei

AU - Zhu, Bei Wei

AU - Wang, Xiao Dong

AU - Tan, Hui

AU - Yang, Jing Feng

AU - Li, Dong Mei

AU - Dong, Xiu Ping

AU - Wu, Hai Tao

AU - Sun, Li Ming

AU - Li, Xiu Ling

AU - Murata, Yoshiyuki

N1 - Funding Information: This work was financially supported by “The National Great Project of Scientific and Technical Supporting Programs Funded by Ministry of Science & Technology of China During the 11th Five-year Plan (No. 2008BAD94B07 )” and “The Research Start-up Project for Doctor Funded by Liaoning Science and Technology Department (No. 20091002 )”.

PY - 2011/12/15

Y1 - 2011/12/15

N2 - Purple sea urchin (Strongylocentrotus nudus) spines were dissolved in HCl-ethanol-aqueous solution. The polyhydroxylated 1,4-naphthoquinone (PHNQ) pigments were condensed and purified by using macroporous resin in static adsorption mode. PHNQ in the extract were characterised rapidly by using an ultra-performance liquid chromatography (UPLC) coupled to hybrid quadrupole orthogonal acceleration time-of-flight mass spectrometer (Q-TOFMS). Six known compounds including spinochrome E, 2,7-dihydroxynaphthazarin, spinochrome B, spinochrome C, spinochrome A and echinochrome A, and two new compounds with molecular formula of aminopentahydroxynaphthoquinone and acetylaminotrihydroxynaphthoquinone were identified tentatively. The pigment extract was evaluated for antioxidant activity by using 1,1-diphenyl-2- picrylhydrazyl (DPPH) scavenging capacity assay, Fe2+ chelating assay, reducing power assay, lipid peroxidation inhibition assay and tertiary-butyl hydroperoxide (t-BOOH)-induced macrophages protection assay. In all testing methods, the extract showed excellent activity, indicating the PHNQ from S. nudus spines are potential sources of natural antioxidants.

AB - Purple sea urchin (Strongylocentrotus nudus) spines were dissolved in HCl-ethanol-aqueous solution. The polyhydroxylated 1,4-naphthoquinone (PHNQ) pigments were condensed and purified by using macroporous resin in static adsorption mode. PHNQ in the extract were characterised rapidly by using an ultra-performance liquid chromatography (UPLC) coupled to hybrid quadrupole orthogonal acceleration time-of-flight mass spectrometer (Q-TOFMS). Six known compounds including spinochrome E, 2,7-dihydroxynaphthazarin, spinochrome B, spinochrome C, spinochrome A and echinochrome A, and two new compounds with molecular formula of aminopentahydroxynaphthoquinone and acetylaminotrihydroxynaphthoquinone were identified tentatively. The pigment extract was evaluated for antioxidant activity by using 1,1-diphenyl-2- picrylhydrazyl (DPPH) scavenging capacity assay, Fe2+ chelating assay, reducing power assay, lipid peroxidation inhibition assay and tertiary-butyl hydroperoxide (t-BOOH)-induced macrophages protection assay. In all testing methods, the extract showed excellent activity, indicating the PHNQ from S. nudus spines are potential sources of natural antioxidants.

KW - Antioxidant

KW - Extraction

KW - Naphthoquinone

KW - Natural pigment

KW - Sea urchin

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M3 - Article

AN - SCOPUS:80051794560

SN - 0308-8146

VL - 129

SP - 1591

EP - 1597

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Extraction and antioxidant property of polyhydroxylated naphthoquinone pigments from spines of purple sea urchin Strongylocentrotus nudus

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Keywords

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