Identification of Polyphenolic Components in Unripe Banana Pulp and Their Inhibitory Effects on α-Amylase and α-Glucosidase

被引：0
作者：
Wang Q. [1 ,2 ]
Wang J. [1 ,3 ]
Fu J. [1 ,3 ]
Sheng O. [2 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou
[2] Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Key Laboratory of South Subtropical Fruit Tree Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Institute of Fruit Tree Research, Guangdo
[3] Guangdong Engineering Technology Research Center of Deep Processing and Comprehensive Utilization of Bananas, Guangzhou
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 07期
关键词：
banana; components identification; inhibitory effect; polyphenols; α-amylase; α-glucosidase;
D O I：
10.7506/spkx1002-6630-20230801-009
中图分类号：
学科分类号：
摘要：
The composition of phenolics extracted from unripe banana flesh was identified using ultra-high performance liquid chromatography coupled with Q-Exactive Orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap-MS), and the inhibitory effects of banana polyphenols on α-amylase and α-glucosidase were estimated in vitro. In total, 28 compounds were identified, including 21 polyphenols such as esculetin, hyperoside, and kaempferol-3-O-glucoside, 2 organic acids, 3 ellagitannin metabolites, vanillin and coumarin. In addition, dimethyl ellagic acid and urolithin A were the major chromatographic peaks. Banana polyphenols exhibited excellent inhibitory effects on both α-amylase and α-glucosidase with half maximal inhibitory concentration (IC50) of 0.53 mg/mL and 35.76 µg/mL, respectively. At concentrations of 1.0 mg/mL and 160 µg/mL, the inhibition rates of α-amylase activity and α-glucosidase were (76.25 ± 3.79)% and (92.54 ± 0.69)%, respectively. Therefore, polyphenols may be one of the active ingredients contributing to the anti-hypoglycemic effect of unripe bananas. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：61 / 68
页数：7
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