马齿苋提取物具有抗氧化和降血糖作用

IF 1.2 4区生物学 Q2 Agricultural and Biological Sciences

Journal of Applied Botany and Food Quality-Angewandte Botanik Pub Date : 2018-03-07 DOI:10.5073/JABFQ.2018.091.006

V. Sicari, M. Loizzo, R. Tundis, A. Mincione, T. Pellicanò

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引用次数: 41

摘要

马齿苋（Portulaca oleracea L.）是马齿苋科的一员。由于其对健康的诸多益处，它被列入世界卫生组织的数据库。本工作的目的是研究马齿苋提取物的化学性质和生物活性。在本研究中，将两种不同的溶剂（MeOH/H2O和EtOH）应用于新鲜和干燥的叶片。采用HPLC-DAD对提取物进行分析。所有样品中均鉴定出酚酸（咖啡酸、对香豆酸和阿魏酸）和黄酮类化合物（芹菜素、山奈酚、木犀草素、槲皮素、异鼠李素、山奈-3-O-葡萄糖苷和芦丁）。槲皮素和对香豆酸是最丰富的化合物。通过ABTS和DPPH试验以及铁还原抗氧化能力（FRAP）测定总抗氧化活性。通过抑制碳水化合物水解酶、α-淀粉酶和α-葡糖苷酶来研究低血糖特性。新鲜的水醇马齿苋提取物在ABTS和DPPH试验中均表现出最高的自由基清除潜力（IC50值分别为52.86和66.98μg/mL），而干燥的水醇马齿苋提取物显示出最高的α-葡萄糖苷酶抑制潜力（IC50值为45.05μg/mL）。总的来说，这些数据显示了这种被广泛食用的沙拉植物的健康特性。

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Portulaca oleracea L. (Purslane) extracts display antioxidant and hypoglycaemic effects

Purslane (Portulaca oleracea L.) is a member of the family Portulacaceae. Due to its many health benefits, it is listed in a World Health Organization database. The aim of this work is to investigate the purslane extracts for their chemical profile and bioactivity.In this study, two different solvents (MeOH/H2O and EtOH) were applied to fresh and dried leaves. The extracts were analysed using HPLC-DAD. Phenolic acids (caffeic acid, p-coumaric acid and ferulic acid) and flavonoids (apigenin, kaempferol, luteolin, quercetin, isorhamnetin, kaempferol-3-O-glucoside and rutin) were identified in all samples. Quercetin and p-coumaric acid were the most abundant compounds. Total antioxidant activity was measured by using the ABTS and DPPH tests, and the ferric reducing antioxidant power (FRAP) assay. Hypoglycaemic properties were investigated via the inhibition of carbohydrate-hydrolysing enzymes, α-amylase and α-glucosidase.Fresh hydroalcoholic purslane extract exhibited the highest radical scavenging potential in both ABTS and DPPH test (IC50 values of 52.86 and 66.98 μg/mL, respectively), whereas dried hydroalcoholic purslane extract showed the highest α-glucosidase inhibitory potential (IC50 value of 45.05 μg/mL). Collectively these data show the health properties of this widely consumed salad plant.

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来源期刊

Journal of Applied Botany and Food Quality-Angewandte Botanik 生物-植物科学

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

20 weeks

期刊介绍： The Journal of Applied Botany and Food Quality is the Open Access journal of the German Society for Quality Research on Plant Foods and the Section Applied Botany of the German Botanical Society. It provides a platform for scientists to disseminate recent results of applied plant research in plant physiology and plant ecology, plant biotechnology, plant breeding and cultivation, phytomedicine, plant nutrition, plant stress and resistance, plant microbiology, plant analysis (including -omics techniques), and plant food chemistry. The articles have a clear focus on botanical and plant quality aspects and contain new and innovative information based on state-of-the-art methodologies.