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<p>Chinese olive (<i>Canarium album </i>L.), a characteristic fruit of South China's Lingnan region, is valued for its diverse bioactive compounds. This study developed a green extraction strategy for its phenolic components using natural deep eutectic solvents (DES). A lactic acid–glucose-based DES system was optimized via response surface methodology to maximize phenolic yield, followed by compositional analysis through HPLC–MS/MS and evaluation of antioxidant capacities in chemical and cellular models. The optimal parameters achieved a phenolic extraction rate of 16.59&#xa0;mg/g under 373.04 W ultrasonic power, 46.41&#xa0;°C, and 2.73&#xa0;min microwave exposure. Twenty-four phenolics were identified, comprising 4 phenolic acids, 9 flavones, 9 flavonoids, and 2 phenylpropanoids. The extract exhibited potent free radical scavenging activities, eliminating 79.8% DPPH, 87.2% ABTS, and 96.0% hydroxyl radicals at 0.5&#xa0;mg/mL. In H<sub>2</sub>O<sub>2</sub>-induced HepG2 cells, the phenolics significantly reduced malondialdehyde levels by 24–34% while upregulating antioxidant enzymes (SOD activity increased 1.1-fold, GSH-Px 1.3-fold), demonstrating cellular antioxidant protection. These findings reveal Chinese olive phenolics as multifunctional antioxidants capable of mitigating oxidative damage through dual mechanisms—direct radical neutralization and endogenous enzyme activation. The eco-efficient DES–ultrasound-microwave assisted extraction (DES–UMAE) extraction protocol, coupled with validated bioactivities, positions Chinese olive as a promising resource for developing nutraceuticals and functional foods targeting oxidative stress-related disorders.</p>

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Green extraction of bioactive phenolics from Chinese olive (Canarium album L.) using deep eutectic solvents: optimization, characterization, and antioxidant activities

  • 期刊论文

  • 发表日期：

    2025年11月24日

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  • Bingqi Huang,
  • Hong Wang,
  • Wenhong Zhao,
  • Gongliang Liu,
  • Limei Yu,
  • Haie Hu,
  • Xueli Li,
  • Weidong Bai

摘要

Chinese olive (Canarium album L.), a characteristic fruit of South China's Lingnan region, is valued for its diverse bioactive compounds. This study developed a green extraction strategy for its phenolic components using natural deep eutectic solvents (DES). A lactic acid–glucose-based DES system was optimized via response surface methodology to maximize phenolic yield, followed by compositional analysis through HPLC–MS/MS and evaluation of antioxidant capacities in chemical and cellular models. The optimal parameters achieved a phenolic extraction rate of 16.59 mg/g under 373.04 W ultrasonic power, 46.41 °C, and 2.73 min microwave exposure. Twenty-four phenolics were identified, comprising 4 phenolic acids, 9 flavones, 9 flavonoids, and 2 phenylpropanoids. The extract exhibited potent free radical scavenging activities, eliminating 79.8% DPPH, 87.2% ABTS, and 96.0% hydroxyl radicals at 0.5 mg/mL. In H2O2-induced HepG2 cells, the phenolics significantly reduced malondialdehyde levels by 24–34% while upregulating antioxidant enzymes (SOD activity increased 1.1-fold, GSH-Px 1.3-fold), demonstrating cellular antioxidant protection. These findings reveal Chinese olive phenolics as multifunctional antioxidants capable of mitigating oxidative damage through dual mechanisms—direct radical neutralization and endogenous enzyme activation. The eco-efficient DES–ultrasound-microwave assisted extraction (DES–UMAE) extraction protocol, coupled with validated bioactivities, positions Chinese olive as a promising resource for developing nutraceuticals and functional foods targeting oxidative stress-related disorders.