Antioxidative and digestive enzymes inhibitory activities of 27 edible plants
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=S0101-20612022000100833 |
Resumo: | Abstract The contents of total phenol and flavonoid of 27 edible plants as well as their antioxidative and digestive enzymes inhibitory activities were evaluated. The total phenol content of the 27 plants ranged from 1.28-46.80 mg gallic acid equivalent/g. DPPH, ABTS and reducing power assay explored that Rubus idaeus Linn, Hibiscus sabdariffa Linn. and Crataegus pinnatifida Bge. exhibited stronger antioxidant capacity among the 27 plants. 4 plants showed inhibitory percentage more than 50% on pancreatic lipase. 10 plants showed inhibitory percentage more than 50% on α-glucosidase. 3 plants simultaneously possess significant inhibitory activities on pancreatic lipase and α-glucosidase, which were Alpinia officinarum Hance, Ginkgo biloba Linn. leaves and Vitis vinifera Linn. Seeds. Strong positive correlation between total phenol content and antioxidative capacity were found. However, digestive enzymes inhibitory activity was less correlated with total phenol and total flavonoids content. |
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Food Science and Technology (Campinas) |
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Antioxidative and digestive enzymes inhibitory activities of 27 edible plantsedible plantsantioxidative activitydigestive enzymescorrelationAbstract The contents of total phenol and flavonoid of 27 edible plants as well as their antioxidative and digestive enzymes inhibitory activities were evaluated. The total phenol content of the 27 plants ranged from 1.28-46.80 mg gallic acid equivalent/g. DPPH, ABTS and reducing power assay explored that Rubus idaeus Linn, Hibiscus sabdariffa Linn. and Crataegus pinnatifida Bge. exhibited stronger antioxidant capacity among the 27 plants. 4 plants showed inhibitory percentage more than 50% on pancreatic lipase. 10 plants showed inhibitory percentage more than 50% on α-glucosidase. 3 plants simultaneously possess significant inhibitory activities on pancreatic lipase and α-glucosidase, which were Alpinia officinarum Hance, Ginkgo biloba Linn. leaves and Vitis vinifera Linn. Seeds. Strong positive correlation between total phenol content and antioxidative capacity were found. However, digestive enzymes inhibitory activity was less correlated with total phenol and total flavonoids content.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=S0101-20612022000100833Food 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.88621info:eu-repo/semantics/openAccessLI,YingYANG,DanCHEN,BoCAO,Hai-YanZHANG,Qing-Fengeng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100833Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Antioxidative and digestive enzymes inhibitory activities of 27 edible plants |
title |
Antioxidative and digestive enzymes inhibitory activities of 27 edible plants |
spellingShingle |
Antioxidative and digestive enzymes inhibitory activities of 27 edible plants LI,Ying edible plants antioxidative activity digestive enzymes correlation |
title_short |
Antioxidative and digestive enzymes inhibitory activities of 27 edible plants |
title_full |
Antioxidative and digestive enzymes inhibitory activities of 27 edible plants |
title_fullStr |
Antioxidative and digestive enzymes inhibitory activities of 27 edible plants |
title_full_unstemmed |
Antioxidative and digestive enzymes inhibitory activities of 27 edible plants |
title_sort |
Antioxidative and digestive enzymes inhibitory activities of 27 edible plants |
author |
LI,Ying |
author_facet |
LI,Ying YANG,Dan CHEN,Bo CAO,Hai-Yan ZHANG,Qing-Feng |
author_role |
author |
author2 |
YANG,Dan CHEN,Bo CAO,Hai-Yan ZHANG,Qing-Feng |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
LI,Ying YANG,Dan CHEN,Bo CAO,Hai-Yan ZHANG,Qing-Feng |
dc.subject.por.fl_str_mv |
edible plants antioxidative activity digestive enzymes correlation |
topic |
edible plants antioxidative activity digestive enzymes correlation |
description |
Abstract The contents of total phenol and flavonoid of 27 edible plants as well as their antioxidative and digestive enzymes inhibitory activities were evaluated. The total phenol content of the 27 plants ranged from 1.28-46.80 mg gallic acid equivalent/g. DPPH, ABTS and reducing power assay explored that Rubus idaeus Linn, Hibiscus sabdariffa Linn. and Crataegus pinnatifida Bge. exhibited stronger antioxidant capacity among the 27 plants. 4 plants showed inhibitory percentage more than 50% on pancreatic lipase. 10 plants showed inhibitory percentage more than 50% on α-glucosidase. 3 plants simultaneously possess significant inhibitory activities on pancreatic lipase and α-glucosidase, which were Alpinia officinarum Hance, Ginkgo biloba Linn. leaves and Vitis vinifera Linn. Seeds. Strong positive correlation between total phenol content and antioxidative capacity were found. However, digestive enzymes inhibitory activity was less correlated with total phenol and total flavonoids content. |
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=S0101-20612022000100833 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100833 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.88621 |
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_ |
1752126333225271296 |