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 journalArticle

52 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 languageEnglish
Pages (from-to)1591-1597
Number of pages7
JournalFood Chemistry
Volume129
Issue number4
DOIs
Publication statusPublished - Dec 15 2011

    Fingerprint

Keywords

  • Antioxidant
  • Extraction
  • Naphthoquinone
  • Natural pigment
  • Sea urchin

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Zhou, D. Y., Qin, L., Zhu, B. W., Wang, X. D., Tan, H., Yang, J. F., Li, D. M., Dong, X. P., Wu, H. T., Sun, L. M., Li, X. L., & Murata, Y. (2011). Extraction and antioxidant property of polyhydroxylated naphthoquinone pigments from spines of purple sea urchin Strongylocentrotus nudus. Food Chemistry, 129(4), 1591-1597. https://doi.org/10.1016/j.foodchem.2011.06.014