Physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of okra (Abelmoschus esculentus) fruit at different maturation stages

In order to obtain high-quality kiwifruits with health-promoting characteristics, physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes (pancreatic lipase and α-glucosidase), of fourteen different types of kiwifruit obtained from China were systematically investigated and compared. Noticeable variations in the fruits’ physicochemical properties and phenolic profiles were observed among them. The total phenolic content of Actinidia chinensis cv. Hongshi, A. chinensis cv. Jinshi, and A. chinensis cv. Jinlong were 16.52 ± 0.26 mg GAE/g DW (dry weight), 13.38 ± 0.20 mg GAE/g DW, and 11.02 ± 0.05 mg GAE/g DW, respectively, which were much higher than those of the other tested kiwifruits. According to high performance liquid chromatography (HPLC) analysis, phenolic compounds, including procyanidin B1, procyanidin B2, (−)-epicatechin, chlorogenic acid, gallic acid, and quercetin-3-rhamnoside, were found to be the major compounds in kiwifruits, while procyanidin B1, procyanidin B2, and chlorogenic acid were the most abundant phenolic compounds. Furthermore, all the tested kiwifruits exerted remarkable antioxidant capacities and inhibitory effects on pancreatic lipase and α-glucosidase. Indeed, A. chinensis cv. Hongshi, Actinidia chinensis cv. Jinshi, and Actinidia chinensis cv. Jinlong exhibited much better antioxidant capacities and inhibitory effects on digestive enzymes than those of the other tested kiwifruits. Particularly, A. polygama showed the highest inhibitory activity on α-glucosidase. Therefore, Actinidia chinensis cv. Hongshi, Actinidia chinensis cv. Jinshi, and Actinidia chinensis cv. Jinlong, as well as A. polygama could be important dietary sources of natural antioxidants and natural inhibitors against pancreatic lipase and α-glucosidase, which is helpful for meeting the growing demand for high-quality kiwifruits with health-promoting characteristics in China.

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Changes of phenolic compounds, antioxidant capacities, and inhibitory effects on digestive enzymes of kiwifruits (Actinidia chinensis) during maturation

Journal of Food Measurement & Characterization ◽

10.1007/s11694-020-00424-1 ◽

2020 ◽

Vol 14 (3) ◽

pp. 1765-1774 ◽

Cited By ~ 2

Author(s):

Xi-Rui Nie ◽

Hong-Yi Li ◽

Si-Yu Wei ◽

Qiao-Hong Han ◽

Li Zhao ◽

...

Keyword(s):

Phenolic Compounds ◽

Digestive Enzymes ◽

Actinidia Chinensis ◽

Inhibitory Effects ◽

Antioxidant Capacities

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Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000652 ◽

2020 ◽

pp. 1-9

Author(s):

Pınar Ercan ◽

Sedef Nehir El

Keyword(s):

Inhibitory Activity ◽

Digestive Enzymes ◽

Positive Control ◽

Anthocyanin Content ◽

Inhibitory Effects ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Before And After ◽

Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

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Quantification of Major Bioactive Constituents, Antioxidant Activity, and Enzyme Inhibitory Effects of Whole Coffee Cherries (Coffea arabica) and Their Extracts

Molecules ◽

10.3390/molecules26144306 ◽

2021 ◽

Vol 26 (14) ◽

pp. 4306

Author(s):

Boris Nemzer ◽

Diganta Kalita ◽

Nebiyu Abshiru

Keyword(s):

Antioxidant Activity ◽

Coffea Arabica ◽

Digestive Enzymes ◽

Chlorogenic Acids ◽

Inhibitory Effects ◽

Bioactive Constituents ◽

Caffeoylquinic Acids ◽

Dicaffeoylquinic Acid ◽

Ic50 Values ◽

Control Of Diabetes

Coffee cherry is a rich source of chlorogenic acids (CGAs) and caffeine. In this study we examined the potential antioxidant activity and enzyme inhibitory effects of whole coffee cherries (WCC) and their two extracts on α-amylase, α-glucosidase and acetylcholinesterase (AChE) activities, which are targets for the control of diabetes and Alzheimer’s diseases. Whole coffee cherry extract 40% (WCCE1) is rich in chlorogenic acid compounds, consisting of a minimum of 40% major isomers, namely 3-caffeoylquinic acids, 4-caffeoylquinic acids, 5-caffeoylquinic acids, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 4-feruloylquinc acid, and 5-feruloylquinc acid. Whole coffee cherry extract 70% (WCCE2) is rich in caffeine, with a minimum of 70%. WCCE1 inhibited the activities of digestive enzymes α-amylase and α-glucosidase, and WCCE2 inhibited acetylcholinesterase activities with their IC50 values of 1.74, 2.42, and 0.09 mg/mL, respectively. Multiple antioxidant assays—including DPPH, ABTS, FRAP, ORAC, HORAC, NORAC, and SORAC—demonstrated that WCCE1 has strong antioxidant activity.

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The inhibitory effects of berry polyphenols on digestive enzymes

BioFactors ◽

10.1002/biof.5520230403 ◽

2005 ◽

Vol 23 (4) ◽

pp. 189-195 ◽

Cited By ~ 252

Author(s):

Gordon J. Mcdougall ◽

Derek Stewart

Keyword(s):

Digestive Enzymes ◽

Inhibitory Effects

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Allelopathic effect of Azadirachta indica L. on the germination of Abelmoschus esculentus L.

International Letters of Natural Sciences ◽

10.18052/www.scipress.com/ilns.15.13 ◽

2014 ◽

Vol 15 ◽

pp. 13-22 ◽

Cited By ~ 1

Author(s):

T. Vaithiyanathan ◽

M. Soundari ◽

M. Rajesh ◽

K. Sankar Ganesh ◽

P. Sundaramoorthy

Keyword(s):

Azadirachta Indica ◽

Photosynthetic Pigment ◽

Research Work ◽

Chemical Compounds ◽

Abelmoschus Esculentus ◽

Allelopathic Effect ◽

Root Extract ◽

Root Bark ◽

Inhibitory Effects ◽

Leaf Extracts

The chemical compounds have been reported to be exuded by plants and their inhibitory effects of other plants. The research work was carried out to study the allelopathic effect of root, bark and leaf extracts of Azadirachta indica L. on the seed germination of Abelmoschus esculentus L. Germination studies were conducted in laboratory, the bhendi seeds treated with the root, bark and leaf extracts of Neem. On the seventh day the morphological parameters, photosynthetic pigment and biochemical contents were analysed. The result showed that the rate of germination of bhendi decreased in all Azadirachta indica L. extracts. The reduction in biochemical contents of bhendi was also noted. The highest rate of germination was observed in control (distilled water) treatment and the highest rate of inhibition was observed in root extract followed by bark and leaf extracts.

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