Anthocyanin composition, antioxidant efficiency, and α-amylase inhibitor activity of different Hungarian sour cherry varieties (Prunus cerasus L.)

•Cyanidin-3-O-rutinoside is the main anthocyanin in the tested sour cherries.•Sour cherry extracts inhibit competitively the human salivary α-amylase enzyme.•All the tested anthocyanin compounds are competitive inhibitor of α-amylase.•Malvidin-diglucoside fits better to the active site than cyanidin...

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Veröffentlicht in:	Food chemistry 2016-03, Vol.194, p.222-229
Hauptverfasser:	Homoki, Judit R., Nemes, Andrea, Fazekas, Erika, Gyémánt, Gyöngyi, Balogh, Péter, Gál, Ferenc, Al-Asri, Jamil, Mortier, Jérémie, Wolber, Gerhard, Babinszky, László, Remenyik, Judit
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-Amylases - analysis Anthocyanins Anthocyanins - chemistry Antioxidants Antioxidants - chemistry Fruit - chemistry Human salivary α-amylase Inhibition Plant Extracts - chemistry Prunus avium - chemistry Sour cherry
Online-Zugang:	Volltext
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