Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
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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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 |
dc.format.none.fl_str_mv |
text/html |
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) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126335555207168 |