Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices

Sosnowska, Dorota; Podsędek, Anna; Kucharska, Alicja Z.; Redzynia, Małgorzata; Opęchowska, Marzena; Koziołkiewicz, Maria

doi:10.1007/s00217-015-2561-4

Cited by 20 publications

(25 citation statements)

References 40 publications

(62 reference statements)

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“…The average content of Q-rha-hex, Q-vic, and Q 3-glc was 12.18 mg/100 g fw, 5.30 mg/100 g fw, and 4.13 mg/100 g fw, respectively. We previously identified the second of these compounds in chokeberry juices [ 47 ]. From the two identified flavanonols, only taxifolin 7-hexoside (Tx 7-hex) was quantitated ( Table 4 ).…”

Section: Resultsmentioning

confidence: 99%

Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.)

et al. 2017

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Iridoid and polyphenol profiles of 30 different honeysuckle berry cultivars and genotypes were studied. Compounds were identified by ultra-performance liquid chromatography coupled with electrospray ionization mass spectrometry (UPLC-ESI-qTOF-MS/MS) in positive and negative ion modes and quantified by HPLC-PDA. The 50 identified compounds included 15 iridoids, 6 anthocyanins, 9 flavonols, 2 flavanonols (dihydroflavonols), 5 flavones, 6 flavan-3-ols, and 7 phenolic acids. 8-epi-Loganic acid, pentosyl-loganic acid, taxifolin 7-O-dihexoside, and taxifolin 7-O-hexoside were identified in honeysuckle berries for the first time. Iridoids and anthocyanins were the major groups of bioactive compounds of honeysuckle constituents. The total content of quantified iridoids and anthocyanins was between 128.42 mg/100 g fresh weight (fw) (‘Dlinnoplodnaya’) and 372 mg/100 g fw (‘Kuvshinovidnaya’) and between 150.04 mg/100 g fw (‘Karina’) and 653.95 mg/100 g fw (‘Amur’), respectively. Among iridoids, loganic acid was the dominant compound, and it represented between 22% and 73% of the total amount of quantified iridoids in honeysuckle berry. A very strong correlation was observed between the antioxidant potential and the quantity of anthocyanins. High content of iridoids in honeysuckle berries can complement antioxidant properties of phenolic compounds.

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Section: Resultsmentioning

confidence: 99%

Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.)

et al. 2017

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“…The digestive system is another target for anti-obesogenicity via inhibition on two key enzyme inhibitors—Orlistat and Acarbose—widely used as anti-obesity drugs. The inhibitory effect on amylase and lipase enzyme activity of MM extract was manifest, and flavonoid derivatives in the MM extract were assumed to contribute to these activities since they has been reported to possess a wide range of biological activities including regulation of glucose and lipid absorption via inhibition of pancreatic lipase, α-glucosidase and α-amylase enzyme activity [22,23], however, this is in a manner of structure-related potency of action [24,25]. In addition, anti-diabetic activities related to anti-α-glucosidase effect, anti-oxidation, and improving insulin secretion of Antidesma bunius L. fruit and seed extract were evidenced by preceding reports [10,26], yet, reports regarding the effect on lipase enzyme of MM extract have been very limited.…”

Section: Discussionmentioning

confidence: 99%

Phenolic Profile, Antioxidant Activity, and Anti-obesogenic Bioactivity of Mao Luang Fruits (Antidesma bunius L.)

Krongyut

Sutthanut

2019

Molecules

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To investigate the anti-obesity potential of Antidesma bunius L. (MM), a Thai local fruit which is named “Mao Luang,” we have focused on the effects on pancreatic α-amylase and lipase enzyme activity and on adipocyte life cycle using the 3T3-L1 cell line as a model. In addition, the phytochemical composition and anti-oxidation potential were also analyzed using HPLC-PDA UV and colorimetric methods. The ethanolic extract of MM fruits prepared by a maceration method was used in the experiments. MM extract, yield 12.08% w/w, is composed primarily of phenolics and anthocyanins as the major phytochemicals, among which, gallic acid, catechin, anthocyanin-3-glucoside, and protocatechuic acid were initially identified. In addition, susceptibly inhibitory effects on oxidation in a DPPH assay; on lipase enzyme activity rather than amylase enzyme; and on adipocyte adipogenesis of MM were demonstrated. Interestingly, a concentration-dependent bi-modular manner of activity on adipocyte adipogenesis was discovered, whereby a significant anti-adipogenic effect was demonstrated at high concentration, whilst low concentrations of MM showed adipogenic induction. Lipolytic induction was manifested. Conclusively, the ethanolic MM extract was discovered to be a potential anti-obesity agent contributed by inhibitory effects on lipase enzyme and anti-differentiation and -adipogenesis in adipocytes which significantly correlated to the total phenolics content, as well as anti-oxidation as the mechanism of action. Nevertheless, to achieve effective application, further investigation in in vivo models should be considered.

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“…The degree of proanthocyanidin polymerisation is DP > 10, which translates to the mean procyanidin polymerisation degree (mDP). The mDP of proanthocyanidin in fruits was 19–59; in juice it was 12–52 and in pomace it was 18–34 [11,13,40,45,53,65]. Hellström et al [66] observed an exceptionally high degree of proanthocyanidin polymerisation in chokeberry juice and extract (mDP > 100).…”

Section: Polyphenol Componentsmentioning

confidence: 99%

“…Chokeberry groups differ in their antioxidative activity considerably [45]. Sosnowska et al [40] studied the antioxidative activity of juices and observed that the results differed about 5 times in ABTS, FRAP and DPPH assays, while chokeberry teas differed 1.1, 1.3, 6.6 and 36.1 times in FRAP, DPPH, reducing power and ABTS assays [108]. There were also differences in the antioxidative activity of dried chokeberry fruits, powders, capsules, and jams [7,34].…”

Section: Antioxidative Activitymentioning

confidence: 99%

Black Chokeberry Aronia Melanocarpa L.—A Qualitative Composition, Phenolic Profile and Antioxidant Potential

2019

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Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. Polyphenols are biofactors that determine the high bioactivity of chokeberries, some of the richest sources of polyphenols, which include anthocyanins, proanthocyanidins, flavonols, flavanols, proanthocyanidins, and phenolic acids. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. This publication reviewed the scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds. These findings may be crucial in future research concerning chokeberry based functional food products. Chokeberry fruits can be considered as promising component of designed food with enhanced antioxidant potential. However, like other plants and medicinal products of natural origin, black chokeberry requires extensive studies to determine its antioxidant potential, safety and mechanisms of action.

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Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices

Cited by 20 publications

References 40 publications

Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.)

Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.)

Phenolic Profile, Antioxidant Activity, and Anti-obesogenic Bioactivity of Mao Luang Fruits (Antidesma bunius L.)

Black Chokeberry Aronia Melanocarpa L.—A Qualitative Composition, Phenolic Profile and Antioxidant Potential

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