Chemical composition, antioxidant, anticholinesterase, and alpha-glucosidase activity of Stevia rebaudiana Bertoni extracts cultivated in Algeria

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2023-01-19 DOI:10.1007/s11694-022-01704-8

Imane Lremizi, Abdenour Ait Ouazzou, Chawki Bensouici, Marie-Laure Fauconnier

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Abstract

Stevia rebaudiana Bertoni is an endemic species to Paraguay famous for its sweetening power and therapeutic potential for various diseases such as diabetes. The present work evaluates the chemical composition and antioxidant, anticholinesterase, and α-glucosidase activities of S. rebaudiana. The essential oil (EO) of dry Stevia leaves was analyzed by GC/MS and detected the presence of 33 components. Caryophyllene oxide (24.28%), spathulenol (12.31%) and nerolidol (11.8%), and manool oxide (7.36%) were identified as the major ones. The antioxidant activity was evaluated by four complementary methods: DPPH (2,2 diphenylpicrylhydrazyl, ABTS (2, 2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid) free radicals scavenging, Cupric reducing antioxidant capacity (CUPRAC), and reducing power. The crude methanolic extract and its fractions showed a variable antioxidant activity and strongly correlated with the content of quantified bioactive compounds. The ethyl acetate fraction showed a very high antioxidant activity close to the tested standards, while EO was active only in the CUPRAC assy. The petrol ether and chloroform fractions showed the best butyrylcholinesterase (BChE) inhibitory activity with IC₅₀ values: 123.7 ± 1.78 and 170.1 ± 0.78 μg/mL, respectively. On the other hand, EO and chloroform revealed a moderate inhibitory activity against acetylcholinesterase (AChE). The in vitro inhibitory effect of the extracts on α-glucosidase indicated that EO effectively inhibited the enzyme with an IC₅₀: 74.9 ± 6.4 µg/mL, better than the standard acarbose. The EO of Stevia has a significant anti-diabetic potential.

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阿尔及利亚栽培甜菊提取物的化学成分、抗氧化性、抗胆碱酯酶和α -葡萄糖苷酶活性

甜菊糖是巴拉圭的一种特有物种，以其增甜能力和治疗糖尿病等各种疾病的潜力而闻名。本文研究了黄芪的化学成分及其抗氧化、抗胆碱酯酶和α-葡萄糖苷酶活性。采用气相色谱-质谱联用技术对甜菊叶精油进行分析，共检测到33种成分。主要化合物为石竹烯氧化物(24.28%)、匙硫酚(12.31%)、橙花醇(11.8%)和甘露醇氧化物(7.36%)。通过DPPH(2,2二苯基picrylhydrazyl)、ABTS (2,2 ' - azno -bis 3-乙基苯并噻唑-6-磺酸)自由基清除能力、CUPRAC (cu还原能力)和还原能力四种互补方法评价其抗氧化活性。粗甲醇提取物及其组分具有可变的抗氧化活性，且与定量的生物活性化合物含量密切相关。乙酸乙酯部位的抗氧化活性接近检测标准，而乙酸乙酯部位仅在CUPRAC检测中有活性，汽油醚部位和氯仿部位的抗氧化活性最佳，IC50值分别为123.7±1.78和170.1±0.78 μg/mL。另一方面，EO和氯仿对乙酰胆碱酯酶(AChE)有中等抑制作用。体外对α-葡萄糖苷酶的抑制作用表明，EO有效抑制α-葡萄糖苷酶，IC50为74.9±6.4µg/mL，优于标准阿卡波糖。甜菊糖的EO具有显著的抗糖尿病作用。

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.