Food and Fermentation Industries >

2025 , Vol. 51 >Issue 5: 291 - 298

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039013

Effects of drying methods on anti-inflammatory activity and functional components of Siraitia grosvenorii

  • FANG Xiuyun ,
  • WEI Yulu ,
  • LU Fenglai ,
  • SONG Jingru ,
  • LI Dianpeng
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  • 1(School of Chemistry and Phamaceutical Sciences, Guangxi Normal University, Guilin 541004, China)
    2(Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization, Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin 541006, China)
    3(Engineering Research Center of Innovative Traditional Chinese, Zhuang and Yao Materia Medica, Ministry of Education, Guangxi University of Chinese Medicine, Nanning 530200, China)

Received date: 2024-03-06

  Revised date: 2024-04-22

  Online published: 2025-03-28

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Abstract

In order to investigate the impact of drying methods on bioactive components and anti-inflammatory activity of Siraitia grosvenorii, mature fruits were dried by freeze-drying, microwave-drying and hot-air drying (70 and 100 ℃), respectively.The functional components including total sugars, total flavonoids, total saponins and characteristic mogrosides such as mogroside V, 11-oxo-mogroside V, siamenoside I, mogroside IV, mogroside IIIE and mogroside IIE in the dried samples were quantified through phenol-sulfuric acid, aluminum nitrate colorimetry and high-performance liquid chromatography methods.Furthermore, the lipopolysaccharide-induced RAW 264.7 cell model was adopted to assess their anti-inflammatory activities in vitro.Results indicated that the species and relative contents of mogrosides significantly varied during the drying process, the content of total flavonoids notably increased, but the content of total sugars decreased with the increase of drying temperature.Correlation analysis showed that contents of total saponins, 11-oxo-mogroside V and secondary glycosides were positive correlated with anti-inflammatory activity.It was obvious that total saponins content and total flavonoids content showed positive correlation with NO inhibitory activity, while total sugars was negative correlated with reactive oxygen species inhibitory activity.These findings suggested that drying methods influence the functional components and anti-inflammatory activity of S. grosvenorii, particularly the species and contents of mogrosides and flavonoids, and hot-air drying was conducive to the enhancement of anti-inflammatory activity.

Key words： Siraitia grosvenorii; anti-inflammatory activity; drying methods; functional component; mogrosides

Cite this article

FANG Xiuyun , WEI Yulu , LU Fenglai , SONG Jingru , LI Dianpeng . Effects of drying methods on anti-inflammatory activity and functional components of Siraitia grosvenorii[J]. Food and Fermentation Industries, 2025 , 51(5) : 291 -298 . DOI: 10.13995/j.cnki.11-1802/ts.039013

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