Hyaluronidase, acetylcholinesterase inhibiting potential, antioxidant activity, and LC-ESI-MS/MS analysis of polyphenolics of rose (Rosa rugosa Thunb.) teas and tinctures

Figures & data

Table 1. Content of phenolic acids in different beverages prepared from R. rugosa organs (mean values of three replicate assays with standard deviation).

Phenolic acids (μg/mg of dry extract and *mg per serving ± SD)	I-Fl	I-Lf	I-Hip	I-Nut	I-Rt	T-Fl	T-Lf	T-Hip	T-Nut	T-Rt
Caffeic acid	–	0.04 ± 0.00	–	0.02 ± 0.00	–	–	0.04 ± 0.00	–	0.09 ± 0.00	–
	–	*0.09 ± 0.00	–	*0.01 ± 0.00	–	–	*0.03 ± 0.00	–	*0.01 ± 0.00	–
Gentisic acid	0.11 ± 0.00	–	0.02 ± 0.00	–	–	–	0.02 ± 0.00	–	–	–
	*0.33 ± 0.02	–	*0.08 ± 0.00	–	–	–	*0.01 ± 0.00	–	–	–
Protocatechuic acid	0.38 ± 0.02	0.08 ± 0.00	0.05 ± 0.00	–	0.01 ± 0.00	0.07 ± 0.00	0.16 ± 0.01	0.06 ± 0.00	0.07 ± 0.00	0.01 ± 0.00
	*1.14 ± 0.09	*0.18 ± 0.01	*0.20 ± 0.01	–	*0.01 ± 0.00	*0.06 ± 0.00	*0.12 ± 0.01	*0.08 ± 0.01	*0.01 ± 0.00	*0.00 ± 0.00
Gallic acid	11.35 ± 0.47	2.05 ± 0.09	0.16 ± 0.01	–	0.63 ± 0.03	0.67 ± 0.03	0.98 ± 0.05	0.10 ± 0.01	0.25 ± 0.01	0.22 ± 0.01
	*34.05 ± 0.86	*4.64 ± 0.19	*0.62 ± 0.04	–	*0.55 ± 0.03	*0.66 ± 0.03	*0.73 ± 0.05	*0.14 ± 0.01	*0.04 ± 0.00	*0.08 ± 0.00
Salicylic acid	–	0.03 ± 0.00	–	–	–	–	0.07 ± 0.00	–	–	–
	–	*0.07 ± 0.00	–	–	–	–	*0.05 ± 0.00	–	–	–
Synapic acid	–	–	0.91 ± 0.04	0.05 ± 0.00	–	–	––	–	–	–
	–	–	*3.55 ± 0.15	*0.03 ± 0.00	–	–	–	–	–	–
Ferulic acid	–	–	–	0.04 ± 0.00	–	–	0.02 ± 0.00	–	–	–
	–	–	–	*0.02 ± 0.00	–	–	*0.01 ± 0.00	–	–	–
p-coumaric acid	–	0.03 ± 0.00	–	0.05 ± 0.00	–	–	0.06 ± 0.00	0.01 ± 0.00	0.13 ± 0.01	–
	–	*0.07 ± 0.00	–	*0.03 ± 0.00	–	–	*0.04 ± 0.00	*0.01 ± 0.00	*0.02 ± 0.00	–
3-hydroxybenzoic acid	–	0.04 ± 0.00	–	–	0.11 ± 0.00	–	–	–	–	0.13 ± 0.01
	–	*0.09 ± 0.00	–	–	*0.10 ± 0.00	–	–	–	–	*0.05 ± 0.00
4-hydroxybenzoic acid	–	–	0.30 ± 0.01	–	–	–	0.04 ± 0.00	–	–	–
	–	–	*1.17 ± 0.04	–	–	–	*0.03 ± 0.00	–	–	–
Sum	11.84 ± 0.49	2.27 ± 0.10	1.44 ± 0.07	0.16 ± 0.01	0.75 ± 0.03	0.74 ± 0.03	1.39 ± 0.07	0.17 ± 0.00	0.54 ± 0.02	0.36 ± 0.02
	*35.52 ± 1.36	*5.14 ± 0.22	*5.62 ± 0.25	*0.09 ± 0.00	*0.66 ± 0.03	*0.73 ± 0.03	*1.04 ± 0.06	*0.24 ± 0.02	*0.08 ± 0.00	*0.13 ± 0.00

D: infusion (tea); T: tincture; Fl: flower; Lf: leaf; Hip: pseudo-fruit (hip); Nut: nut (fruit); R: root; One serving = 250 mL for teas and 25 mL for tinctures.

Table 2. Content of flavonoid glycosides in different R. rugosa teas and tinctures (mean values of three replicate assays with standard deviation).

Flavonoids (μg/mg of dry extract and *mg per serving ± SD)	I-Fl	I-Lf	I-Hip	I-Nut	I-Rt	T-Fl	T-Lf	T-Hip	T-Nut	T-Rt
Quercetin-3-l-arabinofuranoside (avicularin)	0.01 ± 0.00	0.21 ± 0.03	0.01 ± 0.00	0.01 ± 0.00	0.01 ± 0.00	0.02 ± 0.00	0.19 ± 0.01	0.01 ± 0.00	0.15 ± 0.01	0.01 ± 0.00
	*0.03 ± 0.00	*0.48 ± 0.05	*0.04 ± 0.00	*0.01 ± 0.00	*0.01 ± 0.00	*0.02 ± 0.00	*0.14 ± 0.01	*0.01 ± 0.00	*0.02 ± 0.00	*0.00 ± 0.00
Kaempferol-3-O-rutinoside	0.01 ± 0.00	0.02 ± 0.00	0.02 ± 0.00	–	–	0.12 ± 0.01	0.25 ± 0.01	0.01 ± 0.00	0.05 ± 0.00	0.01 ± 0.00
	*0.03 ± 0.00	*0.05 ± 0.00	*0.08 ± 0.01	–	–	*0.12 ± 0.01	*0.19 ± 0.01	*0.01 ± 0.00	*0.01 ± 0.00	*0.00 ± 0.00
Quercetin-3-O-rutinoside (rutin)	0.01 ± 0.00	0.10 ± 0.01	0.05 ± 0.00	0.01 ± 0.00	–	0.32 ± 0.04	0.63 ± 0.03	0.07 ± 0.00	0.10 ± 0.00	0.05 ± 0.00
	*0.03 ± 0.00	*0.23 ± 0.02	*0.20 ± 0.02	*0.01 ± 0.00	–	*0.32 ± 0.04	*0.47 ± 0.02	*0.10 ± 0.01	*0.01 ± 0.00	*0.02 ± 0.00
Quercetin-3-O-galactoside (hyperoside)	0.04 ± 0.00	0.09 ± 0.00	0.10 ± 0.01	0.01 ± 0.00	0.01 ± 0.00	0.82 ± 0.06	1.50 ± 0.08	0.16 ± 0.02	0.05 ± 0.00	0.11 ± 0.00
	*0.12 ± 0.01	*0.20 ± 0.01	*0.39 ± 0.03	*0.01 ± 0.00	*0.01 ± 0.00	*0.81 ± 0.06	*1.12 ± 0.07	*0.22 ± 0.03	*0.01 ± 0.00	*0.04 ± 0.00
Quercetin-3-O-glucoside (isoquercitrin)	0.08 ± 0.01	0.17 ± 0.02	0.10 ± 0.01	0.02 ± 0.00	0.01 ± 0.00	1.57 ± 0.09	2.26 ± 0.10	0.17 ± 0.02	0.29 ± 0.05	0.18 ± 0.02
	*0.24 ± 0.03	*0.38 ± 0.04	*0.39 ± 0.03	*0.01 ± 0.00	*0.01 ± 0.00	*1.55 ± 0.08	*1.68 ± 0.06	*0.24 ± 0.03	*0.04 ± 0.00	*0.07 ± 0.00
Quercetin-4ʹ-O-glucoside (spireoside)	0.03 ± 0.00	0.01 ± 0.00	–	–	–	–	–	–	–	–
	*0.09 ± 0.01	*0.02 ± 0.00	–	–	–	–	–	–	–	–
Kaempferol-3-O-(6″-O-(E)-p-coumaroyl)-glucoside (tiliroside)	0.02 ± 0.00	0.01 ± 0.00	–	–	–	0.17 ± 0.01	0.45 ± 0.02	0.03 ± 0.00	–	–
	*0.06 ± 0.00	*0.02 ± 0.00	–	–	–	*0.17 ± 0.01	*0.34 ± 0.02	*0.04 ± 0.00	–	–
Apigenin-7-O-glucoside	–	–	–	–	–	–	0.01 ± 0.00	–	–	–
	–	–	–	–	–	–	*0.01 ± 0.00	–	–	–
Kaempferol-3-O-glucoside (astragalin)	–	–	–	–	–	–	0.03 ± 0.00	–	0.02 ± 0.00	–
	–	–	–	–	–	–	*0.02 ± 0.00	–	*0.00 ± 0.00	–
Quercetin-3-O-rhamnoside (quercitrin)	0.02 ± 0.00	0.09 ± 0.01	–	0.01 ± 0.00	–	0.43 ± 0.05	0.69 ± 0.08	–	0.09 ± 0.00	0.10 ± 0.01
	*0.06 ± 0.00	*0.20 ± 0.02	–	*0.01 ± 0.00	–	*0.42 ± 0.05	*0.51 ± 0.06	–	*0.01 ± 0.00	*0.04 ± 0.00
Sum	0.22 ± 0.02	0.69 ± 0.08	0.28 ± 0.03	0.06 ± 0.00	0.03 ± 0.00	3.46 ± 0.26	6.01 ± 0.34	0.45 ± 0.04	0.74 ± 0.07	0.46 ± 0.04
	*0.66 ± 0.05	*1.56 ± 0.14	*1.09 ± 0.10	*0.05 ± 0.00	*0.03 ± 0.00	*3.41 ± 0.25	*4.48 ± 0.25	*0.63 ± 0.06	*0.11 ± 0.01	*0.17 ± 0.01

Abbreviations as in Table 1.

Table 3. Anti-hyaluronidase potential (IC₅₀), acetylcholinesterase (AChE) inhibiting activity, total antioxidant activity (TEAC), and reducing power of R. rugosa teas and tinctures.

Sample	IC50 (mg/mL)	AChE inhibition (%)	TEAC (mmol Trolox/g)	Reducing power/FRAP (μmol Fe^Citation2+/g)
Teas
I-Fl	3.23 ± 0.15	61.63 ± 0.04	2.16 ± 0.01	4810.55 ± 80.02
I-Lf	0.80 ± 0.03	n.o.	3.15 ± 0.22	7567.51 ± 27.22
I-Hip	n.o.	39.00 ± 0.03	0.52 ± 0.01	1517.27 ± 20.17
I-Nut	n.o.	53.65 ± 0.55	0.89 ± 0.06	1776.38 ± 31.47
I-Rt	1.79 ± 0.07	n.o.	3.20 ± 0.12	5994.51 ± 53.64
Tinctures
T-Fl	0.78 ± 0.04	n.o.	1.91 ± 0.09	4997.78 ± 14.00
T-Lf	1.04 ± 0.03	n.o.	2.84 ± 0.10	9258.70 ± 24.88
T-Hip	3.40 ± 0.12	38.30 ± 0.61	0.26 ± 0.00	1092.04 ± 10.34
T-Nut	2.39 ± 0.09	15.15 ± 0.12	1.19 ± 0.03	2161.60 ± 25.37
T-Rt	0.66 ± 0.02	n.o.	4.25 ± 0.05	7310.34 ± 187.34
Standards
Methyl indole-3-carboxylate	0.49 ± 0.02	n/a	n/a	n/a
Escin	8.14 ± 0.29	n/a	n/a	n/a
Naringenin	1.28 ± 0.04	n/a	n/a	n/a
Physostigmine	n/a	89.4	n/a	n/a

Mean values of three replications ± SD; n.o.: activity was not observed; n/a: not applicable; other abbreviations as in Table 1. Physostigmine was tested at a concentration of 15 µg/195 µL of the reaction mixture.

Pulido, R.; Hernández-García, M.; Saura-Calixto, F. Contribution of Beverages to the Intake of Lipophilic and Hydrophilic Antioxidants in the Spanish Diet. European Journal of Clinical Nutrition 2003, 57, 1275–1282.

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