Extraction optimisation,antioxidant activity and inhibition on α-amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini |
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Authors: | Mohamed Abdin Yahya Saud Hamed Hafiz Muhammad Saleem Akhtar Dan Chen Shanza Mukhtar Peng Wan Asad Riaz Xiaoxiong Zeng |
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Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Agriculture Research Center, Food Technology Research Institute, Giza, Egypt;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China |
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Abstract: | The objectives of this study were to determine the optimal extraction conditions of polyphenols from Syzygium cumini seeds by response surface methodology and investigate their antioxidant activity and inhibition on α-amylase and pancreatic lipase. As results, the optimal extraction conditions in the ultrasonic extraction process which maximised total polyphenols content, minimised the IC50 values of α-amylase and pancreatic lipase were determined as follows: extraction time 60 min, ethanol concentration 63% and solvent/solid ratio 44 mL g?1. The main phenolic compounds in partially purified fraction of Syzygium cumini seeds were catechin, epicatechin, kaempferol, gallic, 5-caffeoylquinic, caffeic and ferulic acids. In addition, the partially purified fraction inhibited 87.66 ± 5.55 and 86.61 ± 3.15% of α-amylase and pancreatic lipase, respectively. The results suggested that Syzygium cumini seeds could be explored as a natural antioxidant and could be used as a source of highly antidiabetic and anti-obesity bioactive compounds. |
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Keywords: | Optimisation pancreatic lipase Syzygium cumini seeds α-amylase inhibition |
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