Phenolic content, antioxidant capacity, and α-amylase and α-glucosidase inhibitory activities of Dimocarpus longan Lour.

被引：0
作者：
Zhuo Wang
Xiaoxv Gao
Wenfeng Li
Si Tan
Qiaoran Zheng
机构：
[1] Beihua University,Forestry College
[2] Yangtze Normal University,School of Advanced Agriculture and Bioengineering
来源：
Food Science and Biotechnology | 2020年 / 29卷
关键词：
Longan; Polyphenol; Antioxidant; α-Amylase; α-Glucosidase;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The aim of this study was to compare the phenolic compound profiles and antioxidant capacities of eight varieties of longan (Dimocarpus longan Lour.) planted in the middle and upper Yangtze River area. The total polyphenols content (TPC) and total flavonoids content (TFC) of dried longan pulp ranged from 1.07 ± 0.05 to 1.22 ± 0.05 mg gallic acid equivalents/g and 0.25 ± 0.07 to 0.87 ± 0.14 mg rutin equivalents/g. UHPLC-QqQ-MS/MS analysis revealed 12 individual polyphenol compounds in longan. The Fuwan8, Dongliang and FD97 varieties showed the strongest DPPH scavenging activity (IC50 of 1.03 g/mL). The highest ABTS+ scavenging activity was found in the Dongliang. In the enzyme assays, the Fuwan8 and Dongliang varieties demonstrated maximum α-amylase and α-glucosidase inhibition activities, with values of 97.56 and 88.58%, respectively. The principal component analysis indicated that the Rongyu8 and Songfengben cultivars have nearly analogous polyphenol compounds.
引用
收藏
页码：683 / 692
页数：9
相关论文
共 183 条
  • [11] Dartora M(2019) Merr. leaf extract possesses anti-oxidant properties, decreases inflammatory mediator production in murine macrophages, and inhibits growth, migration, and adhesion in human cancer cells J. Food Sci. 4 726-737
  • [12] Resck IS(2009)Chemical characterization and anti-hyperglycaemic effects of polyphenol enriched longan ( J. Agric. Food Chem. 57 11463-11468
  • [13] Simeoni LA(2016) Lour.) pericarp extracts J. Food Sci. 81 3026-3034
  • [14] Fonseca-Bazzo YM(2017)Multivariate analysis illuminates the effects of vacuum drying on the extractable and nonextractable polyphenols profile of loquat fruit Food Chem. 234 168-173
  • [15] De Oliveira Magalhães P(2017)Comparative evaluation of quercetin, isoquercetin and rutin as inhibitors of α-glucosidase Food Res. Int. 97 15-26
  • [16] Silveira D(2018)Influence of intestinal microbiota on the catabolism of flavonoids in mice Food Chem. 248 330-339
  • [17] Jung HA(2011)Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake Food Chem. 129 139-148
  • [18] Paudel P(2009)Phenolic compounds profile and antioxidant properties of six sweetcherry ( J. Agric. Food Chem. 57 9218-9225
  • [19] Seong SH(2017)) cultivars Food Chem. 235 119-126
  • [20] Min BS(2018)Active compounds, antioxidant activity and α -glucosidase inhibitory activity of different varieties of Food Chem. 240 212-221
12345678910