Phenolic composition, antioxidant capacity and inhibitory effects on -glucosidase and lipase of immature faba bean seeds

被引:15
作者
Lu, Yue-hong [1 ,2 ]
Tian, Cheng-rui [1 ]
Gao, Chun-yan [3 ]
Wang, Bi-ni [1 ]
Yang, Wen-yi [3 ]
Kong, Xiao [3 ]
Chai, Li-qin [1 ]
Chen, Guo-chen [4 ]
Yin, Xue-fen [4 ]
He, Yu-hua [5 ]
机构
[1] Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian, Shaanxi, Peoples R China
[2] Dali Univ, Coll Agron & Biol Sci, Dali, Peoples R China
[3] Dali Univ, Sch Publ Hlth, Dali, Peoples R China
[4] Dali Acad Agr Sci, Food Crop Res Inst, Dali, Peoples R China
[5] Yunnan Acad Agr Sci, Inst Food Crops, Kunming, Yunnan, Peoples R China
关键词
Immature faba bean; phenolics; antioxidant capacity; enzyme inhibitory effects; IN-VITRO EVALUATION; VICIA-FABA; ALPHA-GLUCOSIDASE; PANCREATIC LIPASE; L; EXTRACT; LEGUMES; AMYLASE; HEALTH;
D O I
10.1080/10942912.2018.1522331
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Immature faba bean seeds of five varieties were investigated for changes in phenolic composition, antioxidant capacity and inhibitory effects on -glucosidase and lipase at three edible stages (S1, S2 and S3). Phenolics and antioxidant capacity in seed coats were significantly higher than those in cotyledons, and the highest was found of FD18 at stage S3. While phenolic content in cotyledons decreased steadily with the harvest time delayed. Eight phenolic compounds were confirmed with epicatechin and catechin prominent and their levels showed a great variability depending on varieties, maturation stages and plant parts of faba bean seeds. Unexpectedly, the inhibitory effects of purified phenolics on -glucosidase were even stronger than that of the positive control acarbose, and the inhibitory effects on lipase in the cotyledons declined gradually from stage S1 to S3. Significant positive correlations between phenolics from seed coats and antioxidant capacity, and phenolics from cotyledons and the enzyme inhibitory effects were observed. Overall, the immature faba bean seed, especially its seed coat, has great potential as a functional food.
引用
收藏
页码:2366 / 2377
页数:12
相关论文
共 50 条
  • [31] Nutritional Composition, α-Glucosidase Inhibitory and Antioxidant Activities of Ophiopogon japonicus Tubers
    Wang, Yancui
    Liu, Feng
    Liang, Zongsuo
    [J]. JOURNAL OF CHEMISTRY, 2015, 2015
  • [32] Phenolic compounds of Eugenia involucrata (Myrtaceae) extracts and associated antioxidant and inhibitory effects on acetylcholinesterase and α-glucosidase
    Cipriani, Andreza
    de Sousa, Adrieli Luz
    Tenfen, Adrielli
    Siebert, Diogo Alexandre
    de Gasper, Andre Luis
    Vitali, Luciano
    Micke, Gustavo Amadeu
    Alberton, Michele Debiasi
    [J]. NATURAL PRODUCT RESEARCH, 2020, 36 (04) : 1134 - 1137
  • [33] Phytochemical Composition, Antioxidant Activity, α-Glucosidase and Acetylcholinesterase Inhibitory Activity of Quinoa Extract and Its Fractions
    Chen, Xi
    He, Xuemei
    Sun, Jian
    Wang, Zhenxing
    [J]. MOLECULES, 2022, 27 (08):
  • [34] Nutritional composition, phenolic compounds and antioxidant capacity of chickpea (Cicer arietinum) husk
    Nino-Medina, Guillermo
    Muy-Rangel, Dolores
    de Jesus Garza-Juarez, Aurora
    Alberto Vazquez-Rodriguez, Jesus
    Mendez-Zamora, Gerardo
    Urias-Orona, Vania
    [J]. ARCHIVOS LATINOAMERICANOS DE NUTRICION, 2017, 67 (01) : 68 - 73
  • [35] Phenolic Composition and α-Glucosidase Inhibition of Leaves from Chilean Bean Landraces
    Jazmín Alarcón-Espósito
    Nélida Nina
    Cristina Theoduloz
    Alberto Burgos-Edwards
    Hernán Paillan
    Guillermo Schmeda-Hirschmann
    [J]. Plant Foods for Human Nutrition, 2022, 77 : 135 - 140
  • [36] Antioxidant and α-glucosidase inhibitory phenolic constituents of Lactuca indica L.
    Choi, Chang-Ik
    Eom, Hee Jeong
    Kim, Ki Hyun
    [J]. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY, 2016, 42 (03) : 310 - 315
  • [37] Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on α-amylose and α-glucosidase
    Wu, Na-Na
    Li, Huan-Huan
    Tan, Bin
    Zhang, Min
    Xiao, Zhi-Gang
    Tian, Xiao-Hong
    Zhai, Xiao-Tong
    Liu, Ming
    Liu, Yan-Xiang
    Wang, Li-Ping
    Gao, Kun
    [J]. JOURNAL OF CEREAL SCIENCE, 2018, 82 : 206 - 212
  • [38] Impact of harvest time of Aesculus hippocastanum seeds on the composition, antioxidant capacity and total phenolic content
    Kedzierski, Bartosz
    Kukula-Koch, Wirginia
    Widelski, Jaroslaw
    Glowniak, Kazimierz
    [J]. INDUSTRIAL CROPS AND PRODUCTS, 2016, 86 : 68 - 72
  • [39] Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera
    Tan, Yuqing
    Chang, Sam K. C.
    Zhang, Yan
    [J]. FOOD CHEMISTRY, 2017, 214 : 259 - 268
  • [40] Phenolic profiling and evaluation of in vitro antioxidant, α-glucosidase and α-amylase inhibitory activities of Lepisanthes fruticosa (Roxb) Leenh fruit extracts
    Salahuddin, Mirfat Ahmad Hasan
    Ismail, Amin
    Kassim, Nur Kartinee
    Hamid, Muhajir
    Ali, Mohd Shukri Mat
    [J]. FOOD CHEMISTRY, 2020, 331 (331)