山竹果皮中生物活性成分及其抗氧化活性评价

Yves Didier Mboma Nseme, Kevin Fabrice Paul Mandeng, Jafarou Mounpou, I. L. N. Djuikoo, Maxwell Wandji Nguedjo, R. M. M. Baleba, H. T. Mouafo, G. Medoua
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引用次数: 0

摘要

本研究的目的是量化山竹果皮中的生物活性化合物,并评估其抗氧化活性。将洗净的成熟果石榴(Garcinia mangostana, L.)果皮干燥、粉碎、过筛,用蒸馏水和70%乙醇提取生物活性化合物,并定量。通过DPPH清除活性、铁还原能力和总抗氧化能力来评价不同提取物的抗氧化潜力。结果表明,70%乙醇比水提取出更多的生物活性物质。乙醇70%水乙醇提取物总多酚含量为57.19 mg GAE/g DM,总黄酮含量为35.06 mg QE/g DM,生物碱含量为4.49 mg QuiE/g DM,维生素C含量为1.42 mg/100g DM。正如预期的那样,与水提取物(44.66%)相比,氢乙醇提取物对DPPH自由基的清除率最高(85.98%)。氢乙醇提取物在铁还原能力和总抗氧化能力方面表现出相似的行为。因此,尽管生物碱与DPPH清除活性显著(p<0.05),但生物活性化合物与抗氧化活性之间存在正相关。山竹果皮是生物活性化合物的良好来源,可能潜在地用于食品保存和心脏代谢疾病的管理/预防。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bioactive Compounds from Mangosteen Fruit Peels (Garcinia mangostana L.) and Assessment of their Antioxidant Potential
The aim of this study was to quantify the bioactive compounds in mangosteen fruit peels and assess their antioxidant activity. Peels from washed mature fruits of Garcinia mangostana (L.) were dried, crushed, and sieved, and the bioactive compounds were extracted using distilled water and ethanol 70%, and quantified. The antioxidant potential of the different extracts was assessed through their DPPH scavenging activity, iron reducing power, and total antioxidant capacity. Results showed that ethanol at 70% extracted more bioactive compounds compared to water. Total polyphenols content of 57.19 mg GAE/g DM, flavonoids of 35.06 mg QE/g DM, alkaloids of 4.49 mg QuiE/g DM, and vitamin C of 1.42 mg/100g DM were obtained from hydroethanolic (ethanol 70%) extract. As expected, the highest percentage of scavenging DPPH radical (85.98%) was recorded with hydroethanolic extract compared to the aqueous one (44.66%). Similar behaviors were noticed with the hydroethanolic extract regarding the iron-reducing capacity and the total antioxidant capacity. Thus, justifying the positive correlations obtained between bioactive compounds and antioxidant activities although significant (p<0.05) between alkaloids and DPPH scavenging activity. Mangosteen peels is a good source of bioactive compounds that might be potentially used for food preservation and the management/prevention of cardio-metabolic diseases.                                                                             
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