Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
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=S0101-20612021000500254 |
Resumo: | Abstract Apart from their nutritional value, vegetables and spices were empirically known to have functional properties such as antioxidant and antidiabetic activity. However, scientific evidence of these health effects is limited. In our effort to find potent raw material for antidiabetic functional food development, α-glucosidase inhibition and antioxidant activity of 15 Indonesian vegetables and spices methanolic extracts were screened. Their phytochemical profiles were assessed by determining total phenolic content (TPC) and 1H NMR fingerprinting. The results showed that the Syzygium polyanthum, Pluchea indica, Etlingera elaitor, and Cosmos caudatus had the highest GIA (IC50 11.76 ± 0.32, 12.17 ± 0.18, 53.13 ± 2.87, and 61.33 ± 1.21 μg/ml, respectively). The AA and TPC of the four samples were also higher than the others. The 1H NMR profiles of the active samples were different from the non-active samples mainly in the aromatic region. Further observation of the spectra revealed that caffeoylquinic derivatives and esculetin were identified in P. indica; while gallic acid, syringic acid, and myricetin were identified in S. polyanthum. These compounds were known to have antidiabetic activity through different mechanisms. |
id |
SBCTA-1_b7e24b94e35de5584b208c6caee0f6f9 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612021000500254 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesiaantidiabetic activityα-glucosidasevegetable and spicesNMRAbstract Apart from their nutritional value, vegetables and spices were empirically known to have functional properties such as antioxidant and antidiabetic activity. However, scientific evidence of these health effects is limited. In our effort to find potent raw material for antidiabetic functional food development, α-glucosidase inhibition and antioxidant activity of 15 Indonesian vegetables and spices methanolic extracts were screened. Their phytochemical profiles were assessed by determining total phenolic content (TPC) and 1H NMR fingerprinting. The results showed that the Syzygium polyanthum, Pluchea indica, Etlingera elaitor, and Cosmos caudatus had the highest GIA (IC50 11.76 ± 0.32, 12.17 ± 0.18, 53.13 ± 2.87, and 61.33 ± 1.21 μg/ml, respectively). The AA and TPC of the four samples were also higher than the others. The 1H NMR profiles of the active samples were different from the non-active samples mainly in the aromatic region. Further observation of the spectra revealed that caffeoylquinic derivatives and esculetin were identified in P. indica; while gallic acid, syringic acid, and myricetin were identified in S. polyanthum. These compounds were known to have antidiabetic activity through different mechanisms.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500254Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.14120info:eu-repo/semantics/openAccessSYABANA,Mohamad AnaYULIANA,Nancy DewiBATUBARA,IrmanidaFARDIAZ,Dedieng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500254Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia |
title |
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia |
spellingShingle |
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia SYABANA,Mohamad Ana antidiabetic activity α-glucosidase vegetable and spices NMR |
title_short |
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia |
title_full |
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia |
title_fullStr |
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia |
title_full_unstemmed |
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia |
title_sort |
Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia |
author |
SYABANA,Mohamad Ana |
author_facet |
SYABANA,Mohamad Ana YULIANA,Nancy Dewi BATUBARA,Irmanida FARDIAZ,Dedi |
author_role |
author |
author2 |
YULIANA,Nancy Dewi BATUBARA,Irmanida FARDIAZ,Dedi |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
SYABANA,Mohamad Ana YULIANA,Nancy Dewi BATUBARA,Irmanida FARDIAZ,Dedi |
dc.subject.por.fl_str_mv |
antidiabetic activity α-glucosidase vegetable and spices NMR |
topic |
antidiabetic activity α-glucosidase vegetable and spices NMR |
description |
Abstract Apart from their nutritional value, vegetables and spices were empirically known to have functional properties such as antioxidant and antidiabetic activity. However, scientific evidence of these health effects is limited. In our effort to find potent raw material for antidiabetic functional food development, α-glucosidase inhibition and antioxidant activity of 15 Indonesian vegetables and spices methanolic extracts were screened. Their phytochemical profiles were assessed by determining total phenolic content (TPC) and 1H NMR fingerprinting. The results showed that the Syzygium polyanthum, Pluchea indica, Etlingera elaitor, and Cosmos caudatus had the highest GIA (IC50 11.76 ± 0.32, 12.17 ± 0.18, 53.13 ± 2.87, and 61.33 ± 1.21 μg/ml, respectively). The AA and TPC of the four samples were also higher than the others. The 1H NMR profiles of the active samples were different from the non-active samples mainly in the aromatic region. Further observation of the spectra revealed that caffeoylquinic derivatives and esculetin were identified in P. indica; while gallic acid, syringic acid, and myricetin were identified in S. polyanthum. These compounds were known to have antidiabetic activity through different mechanisms. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-01 |
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=S0101-20612021000500254 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500254 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.14120 |
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.41 suppl.1 2021 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_ |
1752126328612585472 |