Antioxidant, antimicrobial, antiobesity and antidiabetic activities of sumac seed extracts affected by microwave-assisted extraction

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2023-06-13 DOI:10.1007/s11694-023-02010-7

Merve Isikli, Serap Berktas, Abdullah Mohammed Naji, Tugba Dursun Capar, Hasan Yalcin

{"title":"Antioxidant, antimicrobial, antiobesity and antidiabetic activities of sumac seed extracts affected by microwave-assisted extraction","authors":"Merve Isikli, Serap Berktas, Abdullah Mohammed Naji, Tugba Dursun Capar, Hasan Yalcin","doi":"10.1007/s11694-023-02010-7","DOIUrl":null,"url":null,"abstract":"<div><p>Sumac seed is a large amount of waste from the production of sumac. Due to the potential health effects, sumac seed gains attention. Therefore, this study aims to examine the phenolic extraction of sumac waste (seed) by a green extraction technique (Microwave-assisted) and compared the result with classical extraction method. The extraction procedure was optimized by Response Surface Methodology with the response of highest phenolic content. Proximate analysis, FT-IR, bioactivity, antidiabetic effect and enzyme inhibition analysis were performed. Furthermore, the antimicrobial activity of the sumac seeds was determined by agar disc diffusion method. The total phenolic content was found as 8.74 mg GAE/g for the microwave-assisted extraction whereas, it was found as 7.28 mg GAE/g in classical extraction. The functional groups present in several phytochemicals in the seed samples were identified using FT-IR. Enzyme activity results confirmed that sumac seed is a potent an α-glucosidase inhibitor. The inhibition zones against <i>S. aureus</i> were 12.06 mm and 10.72 mm for the MAE and classical extraction, respectively. These results revealed that MAE is a promising technique to extract phenolics of sumac seed for food industry.</p><h3>Graphical abstract</h3>\n <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\n </div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4000,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-02010-7.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-023-02010-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Engineering","Score":null,"Total":0}

引用次数: 0

Abstract

Sumac seed is a large amount of waste from the production of sumac. Due to the potential health effects, sumac seed gains attention. Therefore, this study aims to examine the phenolic extraction of sumac waste (seed) by a green extraction technique (Microwave-assisted) and compared the result with classical extraction method. The extraction procedure was optimized by Response Surface Methodology with the response of highest phenolic content. Proximate analysis, FT-IR, bioactivity, antidiabetic effect and enzyme inhibition analysis were performed. Furthermore, the antimicrobial activity of the sumac seeds was determined by agar disc diffusion method. The total phenolic content was found as 8.74 mg GAE/g for the microwave-assisted extraction whereas, it was found as 7.28 mg GAE/g in classical extraction. The functional groups present in several phytochemicals in the seed samples were identified using FT-IR. Enzyme activity results confirmed that sumac seed is a potent an α-glucosidase inhibitor. The inhibition zones against S. aureus were 12.06 mm and 10.72 mm for the MAE and classical extraction, respectively. These results revealed that MAE is a promising technique to extract phenolics of sumac seed for food industry.

Graphical abstract

查看原文本刊更多论文

微波萃取对漆树籽提取物抗氧化、抗菌、抗肥胖和抗糖尿病活性的影响

漆树种子是漆树生产过程中产生的大量废弃物。由于对健康的潜在影响，漆树种子引起了人们的注意。因此，本研究旨在研究绿色提取技术(微波辅助)对漆树废(籽)中酚类物质的提取，并与传统提取方法进行比较。采用响应面法优化提取工艺，以苯酚含量最高为响应值。进行了近似分析、傅里叶变换红外光谱、生物活性、降糖作用和酶抑制分析。采用琼脂盘扩散法测定漆树种子的抑菌活性。微波辅助提取的总酚含量为8.74 mg GAE/g，而经典提取的总酚含量为7.28 mg GAE/g。利用傅里叶变换红外光谱对种子样品中几种植物化学物质的官能团进行了鉴定。酶活性结果证实漆树籽是一种有效的α-葡萄糖苷酶抑制剂。对金黄色葡萄球菌的抑制范围分别为12.06 mm和10.72 mm。这些结果表明，MAE是一种很有前途的从漆树种子中提取酚类物质的技术。图形抽象

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.