Bioactivity Studies of Different Solvent Extracts of Defatted Residues From Terminalia catappa L. Seed Kernels

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Fahmidha Halaldeen, Lalith Jayasinghe, Nazrim Marikkar, Muneeb M. Musthafa, Mohammed Arshad, Abdul Aziz Al Kheraif, Fohad Mabood Husain, Mohd Adil, Rosina Khan
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Abstract

Terminalia catappa Linn., also referred to as tropical almond or Indian almond, can play a significant role in improving food and nutritional security. The objective of this research was to assess the antioxidant, antihyperglycemic, and antiobesity potentials of the defatted residues from seed kernels of purple and yellow cultivars. The defatted residues obtained using a micro–screw-press oil extractor were subjected to sequential extraction using n-hexane, dichloromethane (DCM), and methanol (MeOH) as solvents. The crude extracts of both cultivars were subjected to the evaluation of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities, namely, DPPH, ABTS+, and ferric reducing antioxidant power (FRAP). They were also subjected to enzyme inhibitory activities against α-amylase and lipase. Among the extracts, the MeOH extract of the yellow cultivar showed the highest TPC, superior antioxidant activities (DPPH and ABTS+), and strongest enzyme inhibitory activities. In contrast, the purple cultivar exhibited the highest FRAP activity. Gallic acid was the major phenolic constituent occurring in high concentrations in the defatted residues. These findings enlighten the potential uses of defatted residues of the T. catappa seed kernels, particularly those from the yellow cultivar as an ingredient for nutraceutical and functional food applications.

石麻籽脱脂残渣不同溶剂提取物的生物活性研究
石竹属植物。也被称为热带杏仁或印度杏仁,可以在改善粮食和营养安全方面发挥重要作用。本研究的目的是评估紫色和黄色品种籽粒脱脂残留物的抗氧化、降高血糖和抗肥胖潜力。利用微型螺旋榨油机提取的脱脂残留物,分别以正己烷、二氯甲烷(DCM)和甲醇(MeOH)为溶剂进行顺序萃取。对两个品种的粗提物进行了总酚含量(TPC)、总黄酮含量(TFC)和抗氧化活性(DPPH、ABTS+和铁还原抗氧化能力(FRAP)的评价。对α-淀粉酶和脂肪酶也有抑制作用。其中,黄品种MeOH提取物的TPC最高,抗氧化活性(DPPH和ABTS+)较强,酶抑制活性最强。紫色品种的FRAP活性最高。没食子酸是主要的酚类成分,高浓度出现在脱脂残留物中。这些发现启发了石麻籽的脱脂残留物的潜在用途,特别是那些来自黄色品种作为营养保健和功能食品应用的成分。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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