Comparative analysis of phenolic compounds and triterpenoid saponins in edible plant parts of Acanthopanax sessilflorus using UPLC-MS and multivariate analyses

Acanthopanax sessiliflorus, belonging to the Araliaceae family, is used as medicinal herbs and dietary supplements, and can be consumed as seasoned vegetables, salads, pickles, functional tea, and wine. Their edible parts (shoots, leaves, fruis, and stems) are considered as a highly valuable food source with health benefits. The comparison of the qualitative and quantitative characteristics of functional compounds in these plant parts is still limited. This study characterized phenolic compounds and triterpenoid saponins in the shoots, leaves, fruits, and stems using UPLC-MS and multivariate analyses. 116 compounds were investigated, with 36 compounds reported for the first time in the Acanthopanax genus. The contents of 19 target compounds including chiisanoside and quercetin 3-O-glucuronide were compared, and 57 chemical markers were identified through PLS-DA analysis. 3,4-Seco-lupane-type saponins were mainly found in the shoots and leaves, whereas oleanane-type saponins were mainly present in the stems and fruits. Lignans were identified as chemical markers in the stems, while feruloylquinic acid derivatives and flavonoids (taxifolin and cyanidin glycosides) were distinctively found in the fruits. These findings provide valuable insight into phytochemical profile of the species, which may be utilized in functional food development, rapid differentiation from other plants, and applications in related fields.