Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini
Summary 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 conditio...
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| Veröffentlicht in: | International journal of food science & technology 2019-06, Vol.54 (6), p.2084-2093 |
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| container_title | International journal of food science & technology |
| container_volume | 54 |
| creator | Abdin, Mohamed Hamed, Yahya Saud Akhtar, Hafiz Muhammad Saleem Chen, Dan Mukhtar, Shanza Wan, Peng Riaz, Asad Zeng, Xiaoxiong |
| description | Summary
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.
BBD could be used as an initial efficient design for the extraction of desired bioactive compounds with high antioxidant activity and inhibition on A‐amylase and PL. |
| doi_str_mv | 10.1111/ijfs.14112 |
| format | Article |
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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.
BBD could be used as an initial efficient design for the extraction of desired bioactive compounds with high antioxidant activity and inhibition on A‐amylase and PL.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14112</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Amylases ; Antioxidants ; Bioactive compounds ; Catechin ; Diabetes mellitus ; Epicatechin ; Ethanol ; Inhibition ; Kaempferol ; Lipase ; Optimisation ; Optimization ; Pancreas ; pancreatic lipase ; Phenolic compounds ; Phenols ; Polyphenols ; Response surface methodology ; Seeds ; Syzygium cumini ; Syzygium cumini seeds ; α-Amylase ; α‐amylase inhibition</subject><ispartof>International journal of food science & technology, 2019-06, Vol.54 (6), p.2084-2093</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2019 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3012-1e4655de87316887456104207a0691815f554b158345f0fee6d5182ac02bbab43</citedby><cites>FETCH-LOGICAL-c3012-1e4655de87316887456104207a0691815f554b158345f0fee6d5182ac02bbab43</cites><orcidid>0000-0003-2954-3896</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14112$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14112$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Abdin, Mohamed</creatorcontrib><creatorcontrib>Hamed, Yahya Saud</creatorcontrib><creatorcontrib>Akhtar, Hafiz Muhammad Saleem</creatorcontrib><creatorcontrib>Chen, Dan</creatorcontrib><creatorcontrib>Mukhtar, Shanza</creatorcontrib><creatorcontrib>Wan, Peng</creatorcontrib><creatorcontrib>Riaz, Asad</creatorcontrib><creatorcontrib>Zeng, Xiaoxiong</creatorcontrib><title>Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini</title><title>International journal of food science & technology</title><description>Summary
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.
BBD could be used as an initial efficient design for the extraction of desired bioactive compounds with high antioxidant activity and inhibition on A‐amylase and PL.</description><subject>Amylases</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Catechin</subject><subject>Diabetes mellitus</subject><subject>Epicatechin</subject><subject>Ethanol</subject><subject>Inhibition</subject><subject>Kaempferol</subject><subject>Lipase</subject><subject>Optimisation</subject><subject>Optimization</subject><subject>Pancreas</subject><subject>pancreatic lipase</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Polyphenols</subject><subject>Response surface methodology</subject><subject>Seeds</subject><subject>Syzygium cumini</subject><subject>Syzygium cumini seeds</subject><subject>α-Amylase</subject><subject>α‐amylase inhibition</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QSW2CFSPP5J0iWqKBRVYlFYR07iUFdJHOwEGlYcAYmTcBEOwUlIGtbM5mlmvnkjPYROgUygq0u9ydwEOADdQyNgvvCoT2EfjchUEE9wyg7RkXMbQghlAR-hz-ttbWVSa1NiU9W60E72zQWWZadbnXaKe-BF1203TLEu1zrWw0WJv79-3j9k0ebSqd26kmViVWeS4FxX_dRkuDJ5W61VaXKHM2sKXK8Vdkqlrt-u2rf2STcFTppCl_oYHWQyd-rkT8focX79MLv1lvc3i9nV0ksYAeqB4r4QqQoDBn4YBlz4QDglgST-FEIQmRA8BhEyLjKSKeWnAkIqE0LjWMacjdHZ4FtZ89woV0cb09iyexlRyoATxn3aUecDlVjjnFVZVFldSNtGQKI-9KgPPdqF3sEwwK86V-0_ZLS4m6-Gm18lK4gV</recordid><startdate>201906</startdate><enddate>201906</enddate><creator>Abdin, Mohamed</creator><creator>Hamed, Yahya Saud</creator><creator>Akhtar, Hafiz Muhammad Saleem</creator><creator>Chen, Dan</creator><creator>Mukhtar, Shanza</creator><creator>Wan, Peng</creator><creator>Riaz, Asad</creator><creator>Zeng, Xiaoxiong</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-2954-3896</orcidid></search><sort><creationdate>201906</creationdate><title>Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini</title><author>Abdin, Mohamed ; Hamed, Yahya Saud ; Akhtar, Hafiz Muhammad Saleem ; Chen, Dan ; Mukhtar, Shanza ; Wan, Peng ; Riaz, Asad ; Zeng, Xiaoxiong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3012-1e4655de87316887456104207a0691815f554b158345f0fee6d5182ac02bbab43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Amylases</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Catechin</topic><topic>Diabetes mellitus</topic><topic>Epicatechin</topic><topic>Ethanol</topic><topic>Inhibition</topic><topic>Kaempferol</topic><topic>Lipase</topic><topic>Optimisation</topic><topic>Optimization</topic><topic>Pancreas</topic><topic>pancreatic lipase</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Polyphenols</topic><topic>Response surface methodology</topic><topic>Seeds</topic><topic>Syzygium cumini</topic><topic>Syzygium cumini seeds</topic><topic>α-Amylase</topic><topic>α‐amylase inhibition</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abdin, Mohamed</creatorcontrib><creatorcontrib>Hamed, Yahya Saud</creatorcontrib><creatorcontrib>Akhtar, Hafiz Muhammad Saleem</creatorcontrib><creatorcontrib>Chen, Dan</creatorcontrib><creatorcontrib>Mukhtar, Shanza</creatorcontrib><creatorcontrib>Wan, Peng</creatorcontrib><creatorcontrib>Riaz, Asad</creatorcontrib><creatorcontrib>Zeng, Xiaoxiong</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Abdin, Mohamed</au><au>Hamed, Yahya Saud</au><au>Akhtar, Hafiz Muhammad Saleem</au><au>Chen, Dan</au><au>Mukhtar, Shanza</au><au>Wan, Peng</au><au>Riaz, Asad</au><au>Zeng, Xiaoxiong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini</atitle><jtitle>International journal of food science & technology</jtitle><date>2019-06</date><risdate>2019</risdate><volume>54</volume><issue>6</issue><spage>2084</spage><epage>2093</epage><pages>2084-2093</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
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.
BBD could be used as an initial efficient design for the extraction of desired bioactive compounds with high antioxidant activity and inhibition on A‐amylase and PL.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14112</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-2954-3896</orcidid></addata></record> |
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| subjects | Amylases Antioxidants Bioactive compounds Catechin Diabetes mellitus Epicatechin Ethanol Inhibition Kaempferol Lipase Optimisation Optimization Pancreas pancreatic lipase Phenolic compounds Phenols Polyphenols Response surface methodology Seeds Syzygium cumini Syzygium cumini seeds α-Amylase α‐amylase inhibition |
| title | Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini |
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