Antioxidant, α-amylase and α-glucosidase inhibitory activities of Cedrela sinensis (A. Juss) leaf with ethanol extract concentration
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...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:scielo:S0101-20612022000101402 |
| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101402 |
| Access Level: | acceso abierto |
| Palabra clave: | Cedrela sinensis leaf powder antioxidant activities α-amylase inhibitory activity α-glucosidase inhibitory activity |
| Sumario: | 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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