Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration

Detalhes bibliográficos
Autor(a) principal: WU,YingJinZhu
Data de Publicação: 2022
Outros Autores: HAN,Young-Sil, KIM,Myung-Hyun
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101402
Resumo: Abstract Cedrela sinensis, a member of Meliaceae family, is a traditional Chinese woody vegetable widely used as food and in health since ancient times. In order to study antioxidant and anti-diabetic effects of different concentrations of ethanol extracts of Cedrela sinensis leaf, Cedrela sinensis leaf was extracted using five solvents based on different ethanol concentration (25 EE, 50 EE, 75 EE and 95 EE) and distilled water (DW). The antioxidant activity was analyzed using DPPH, ABTS+ radical scavenging ability, ORAC and reducing power assay. The contents of total phenolic and flavonoid compounds were also analyzed and assessed. The results showed 75 EE having higher polyphenol content (122.10 mg GAE/g) and flavonoid content (23.23 mg QE/g), showed better antioxidant and inhibitory effects against α-amylase and α-glucosidase. According to the test results, 75 EE had significant antioxidant activity and inhibitory ability to diabetes-related enzymes, indicating that it has potential as a functional food or nutritional food for the prevention and treatment of oxidation and diabetes.
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spelling Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentrationCedrela sinensis leaf powderantioxidant activitiesα-amylase inhibitory activityα-glucosidase inhibitory activityAbstract Cedrela sinensis, a member of Meliaceae family, is a traditional Chinese woody vegetable widely used as food and in health since ancient times. In order to study antioxidant and anti-diabetic effects of different concentrations of ethanol extracts of Cedrela sinensis leaf, Cedrela sinensis leaf was extracted using five solvents based on different ethanol concentration (25 EE, 50 EE, 75 EE and 95 EE) and distilled water (DW). The antioxidant activity was analyzed using DPPH, ABTS+ radical scavenging ability, ORAC and reducing power assay. The contents of total phenolic and flavonoid compounds were also analyzed and assessed. The results showed 75 EE having higher polyphenol content (122.10 mg GAE/g) and flavonoid content (23.23 mg QE/g), showed better antioxidant and inhibitory effects against α-amylase and α-glucosidase. According to the test results, 75 EE had significant antioxidant activity and inhibitory ability to diabetes-related enzymes, indicating that it has potential as a functional food or nutritional food for the prevention and treatment of oxidation and diabetes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101402Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.89122info:eu-repo/semantics/openAccessWU,YingJinZhuHAN,Young-SilKIM,Myung-Hyuneng2022-10-20T00:00:00Zoai:scielo:S0101-20612022000101402Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
title Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
spellingShingle Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
WU,YingJinZhu
Cedrela sinensis leaf powder
antioxidant activities
α-amylase inhibitory activity
α-glucosidase inhibitory activity
title_short Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
title_full Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
title_fullStr Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
title_full_unstemmed Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
title_sort Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
author WU,YingJinZhu
author_facet WU,YingJinZhu
HAN,Young-Sil
KIM,Myung-Hyun
author_role author
author2 HAN,Young-Sil
KIM,Myung-Hyun
author2_role author
author
dc.contributor.author.fl_str_mv WU,YingJinZhu
HAN,Young-Sil
KIM,Myung-Hyun
dc.subject.por.fl_str_mv Cedrela sinensis leaf powder
antioxidant activities
α-amylase inhibitory activity
α-glucosidase inhibitory activity
topic Cedrela sinensis leaf powder
antioxidant activities
α-amylase inhibitory activity
α-glucosidase inhibitory activity
description Abstract Cedrela sinensis, a member of Meliaceae family, is a traditional Chinese woody vegetable widely used as food and in health since ancient times. In order to study antioxidant and anti-diabetic effects of different concentrations of ethanol extracts of Cedrela sinensis leaf, Cedrela sinensis leaf was extracted using five solvents based on different ethanol concentration (25 EE, 50 EE, 75 EE and 95 EE) and distilled water (DW). The antioxidant activity was analyzed using DPPH, ABTS+ radical scavenging ability, ORAC and reducing power assay. The contents of total phenolic and flavonoid compounds were also analyzed and assessed. The results showed 75 EE having higher polyphenol content (122.10 mg GAE/g) and flavonoid content (23.23 mg QE/g), showed better antioxidant and inhibitory effects against α-amylase and α-glucosidase. According to the test results, 75 EE had significant antioxidant activity and inhibitory ability to diabetes-related enzymes, indicating that it has potential as a functional food or nutritional food for the prevention and treatment of oxidation and diabetes.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101402
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101402
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.89122
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
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repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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