Antioxidant and α‐glucosidase inhibitory capacity of nonextractable polyphenols in Mopan persimmon

Zhou, Cunshan; Mao, Kemin; Li, Jiao; Gao, Jie; Liu, Xiaoyu; Sang, Yaxin

doi:10.1002/fsn3.1314

Cited by 6 publications

(5 citation statements)

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“…This may be due to the influence of non-phenolic compounds in the samples, as it was also mentioned in another report that foods that are rich in phenolic compounds did not always show a strong inhibitory effect on α-glucosidase [ 47 ]. Another report mentioned that compared with large molecular-weight phenolic compounds, smaller molecular-weight phenolic compounds such as catechins are more likely to bind to the active site of the enzyme and thus have a stronger inhibitory effect on α-glucosidase [ 48 ]. The molecular weight of hydrolysable tannins in Kakadu plums is mainly between 600 and 1100 g/mol, which belongs to high molecular weight tannins [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

Bioactive Properties of Kakadu Plum-Blended Products

et al. 2023

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Kakadu plum (Terminalia ferdinandiana), endemic to Australia, is growing in popularity due to its high levels of vitamin C and strong antioxidant properties. In this study, Kakadu plum fruit powder was used as a functional food ingredient with other plant materials to develop value-added products to enhance their nutritional and commercial value. The present study determined the bioactive properties of nine products, including three Kakadu plum fruit powder samples produced from different processing batches and five Kakadu plum-blended products. Vitamin C, the total phenolic content, and the ellagic acid content were determined. Bioactive properties such as antioxidant, antidiabetic, and antimicrobial assays were also performed. Cytotoxicity was tested to obtain more specific product information regarding food safety. Kakadu plum-blended products showed lower cytotoxicity and lower bioactive properties (antioxidant and antibacterial activities) in comparison to Kakadu plum powder. However, overall, most of the bioactive properties were shown to be higher in the blends when compared with the commercial blueberry powder as a benchmark antioxidant product. Therefore, there is great potential for Kakadu plum to contribute to the growing functional food and ingredient markets.

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Section: Resultsmentioning

confidence: 99%

Bioactive Properties of Kakadu Plum-Blended Products

et al. 2023

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“…The antioxidant activity of EGCG in DMEM was assessed in assays that encompass distinct mechanisms of action: free-radical scavenging activity in relation to 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2′ -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⋅+) and ferric reducing antioxidant activity (FRAP). DPPH results were expressed as scavenging rate, ABTS and FRAP values were expressed as μmol of Trolox equivalent per g of each sample (Zhou et al, 2020).…”

Section: Antioxidant Activity Of Egcg In Dmemmentioning

confidence: 99%

Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco's modified eagle medium

Wang

Zhang

et al. 2022

Food Chemistry

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“…In a study conducted by Zhou et al [ 8 ], the total content of EP and NEP present in Mopan persimmon was evaluated. The action against α-glucosidase of EP and NEP and their antioxidant capacity were also compared.…”

Section: In Vitro Digestion Studies Of Persimmon and Derived Productsmentioning

confidence: 99%

“…Thus, NEP was the most effective antioxidant in persimmon fruit after digestion. Nevertheless, Zhou et al [ 8 ] suggested further investigations to explain the composition and structure of EP and NEP to clarify their differences in biological activities.…”

Section: In Vitro Digestion Studies Of Persimmon and Derived Productsmentioning

confidence: 99%

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In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

González

Hernando

Moraga

2021

Foods

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The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and vegetables as a safeguard for human health is increasingly important. Among fruits, the intake of persimmon is of great interest because several studies have associated its consumption with health benefits due to its high content of bioactive compounds, fiber, minerals, and vitamins. However, during digestion, some changes take place in persimmon nutritional compounds that condition their subsequent use by the human body. In vitro studies indicate different rates of recovery and bioaccessibility depending on the bioactive compound and the matrix in which they are found. In vivo studies show that the pharmacological application of persimmon or its functional components, such as proanthocyanidins, can help to prevent hyperlipidemia and hyperglycemia. Thus, persimmon and persimmon derived products have the potential to be a fruit recommended for diet therapy. This review aims to compile an updated review of the benefits of persimmon and its derived products, focusing on the in vitro and in vivo digestibility of the main nutrients and bioactive compounds.

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Antioxidant and α‐glucosidase inhibitory capacity of nonextractable polyphenols in Mopan persimmon

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 6 publications

References 50 publications

Bioactive Properties of Kakadu Plum-Blended Products

Bioactive Properties of Kakadu Plum-Blended Products

Stability and antioxidant capacity of epigallocatechin gallate in Dulbecco's modified eagle medium

In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

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