Optimization of Extraction of Hypoglycemic Ingredients from Grape Seeds and Evaluation of α‐Glucosidase and α‐Amylase Inhibitory Effects <i>In Vitro</i>

Kong, Fanrong; Qin, Yaru; Su, Zhipeng; Zheng-xiang, Ning; Yu, Shujuan

doi:10.1111/1750-3841.14150

Cited by 23 publications

(12 citation statements)

References 29 publications

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“…Thus, valorisation of these by‐products is important and receives more attention as it is known that several nutritional and bioactive compounds are present in these fruit by‐products such as pigments, organic acids, antioxidants and fibresAguilar et al ., ; Aruldass et al ., ; Martínez et al ., ). Moreover, other properties such as antimicrobial and enzyme inhibitory properties of phenolic compounds in fruit by‐products were discussed in recent reviews (Sekar et al ., ; Ademosun et al ., ; Oliveira et al ., ; Kong et al ., ; Melgar et al ., ). Although fruit by‐products are interesting from a nutritional and economic point of view, only few of them have been completely valorised.…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

Nguyen

Vissenaekens

et al. 2019

Int J of Food Sci Tech

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Peel and seeds of red-skinned passion fruit, mango, longan, rambutan, white-flesh and red-flesh dragon fruit were screened for their in vitro antioxidant activity, and determination of a detailed profile of phenolic compounds. Rambutan peel and mango seed extracts exhibited the highest total phenolic content and antioxidant activities (DPPH, ABTS and FRAP values). By using UPLC-QTOF-MS/MS analysis, the profiles of soluble and bound phenolics in the fruit by-products were obtained. Ellagic acid, geraniin, quercetin hexoside, gallic and galloyshikimic acid were predominant in rambutan peel, whereas, mangiferin, ellagic acid and galloy(di)glucoside were the major phenolic compounds in mango seed. Main phenolic compounds in longan peel were ellagic acid, galloyldiglucoside, and gallic acid, while in dragon fruit peel this was isorhamnetin glycoside, isorhamnetin glucorhamoside. Meanwhile, rutin and quercetin hexoside were predominant in passion fruit peel. These findings contribute significantly to the database of phenolic profiles of by-products of tropical fruits.

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Section: Introductionmentioning

confidence: 99%

In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

Nguyen

Vissenaekens

et al. 2019

Int J of Food Sci Tech

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“…For this reason, in the last decade an ever-increasing interest in the seeds appeared, since they contain bioactive compounds such as fatty acids and polyphenols [5,[10][11][12][13][14], which are attractive from a nutraceutical perspective [15][16][17][18][19][20][21][22]. Their potential benefits ranges from anti-platelet and anticoagulant activity, to antioxidant, hypoglycemic, and even activity against cancer [23][24][25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy

Lucarini¹,

Durazzo²,

Kiefer

et al. 2019

Foods

101

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The primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing these by-products and waste for making useful derivatives since they are rich of bioactive substances with high additional value. As it is true for the wine itself, bringing these by-products derivatives to the market calls for quality measures and analytical tools to assess quality itself. One of the main objectives is to collect analytical data regarding bioactive compounds using potentially green techniques. In the present work, the profile of fatty acids and the main phenolic compounds were investigated by conventional methods. The qualitative analysis of the main functional groups was carried out by Fourier Transform Infrared (FTIR) spectroscopy. Moreover, the successful use of FTIR technique in combination with chemometric data analysis is shown to be a suitable analytical tool for discriminating the grape seeds. Grape seeds of different origin have different content of bioactive substances, making this technique useful when planning to recover a certain substance with specific potential application in health area as food supplement or nutraceutical. For example, Cesanese d’Affile seeds were found to have a rather high fat content with a significant fraction of unsaturated fatty acids. On the other hand, the seeds of Nero d’Avola exhibit the highest amount of phenolic compounds.

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“…Grape ( Vitis vinifera L.) is particularly rich in polyphenolic compounds, such as flavan-3-ols, catechins, anthocyanins and proanthocyanidins [ 11 ] ( Figure 1 ). A few studies have demonstrated the inhibitory power of white wine grape pomaces (Chardonnay) against α-glucosidase, thus reducing postprandial hyperglycemia [ 12 , 13 , 14 ]. The main research has focused on red grape varieties (i.e., Cabernet Franc, Norton, Chambourcin) [ 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

α-Glucosidase Inhibitory Activity of Tannat Grape Phenolic Extracts in Relation to Their Ripening Stages

et al. 2020

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The present study aimed to screen grape extracts as novel α-glucosidase inhibitors to prevent type-2 diabetes and hyperglycemia. The total polyphenol content (TPC) was measured by Folin-Ciocalteu assay and the stilbene, anthocyanin and flavan-3-ol compounds were measured by Ultra High-Performance Liquid Chromatography coupled to Mass Spectrometry (UHPLC-MS). The α-glucosidase inhibitory of seed and skin Tannat grape extracts at four ripening stages were investigated. The highest TPC values were measured in seeds at the “veraison stage” (65.29 ± 5.33 g of Gallic Acid Equivalent (GAE) per kilogram of Fresh Weight (FW)). This was in accordance with the high flavan-3-ol contents measured for these two extracts (43.22 ± 2.59 and 45.45 ± 6.48 g/kg of seeds FW, respectively). The skin and seed extracts at the first stage of ripening exerted strong α-glucosidase inhibition, exceeding 95% (p < 0.05). A high linear correlation (R = 0.723, p ≤ 0.05) was observed between flavan-3-ol contents and the α-glucosidase inhibitory activity. The stilbene contents and this activity were moderately to strongly anti-correlated (R = –0.828, p ≤ 0.05 for trans-resveratrol). The enzyme kinetic studies revealed a mixed type of inhibition. This study brings promising results for the therapeutic potential of seed and skin Tannat grape extracts as a functional food product with anti-diabetic activity.

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Optimization of Extraction of Hypoglycemic Ingredients from Grape Seeds and Evaluation of α‐Glucosidase and α‐Amylase Inhibitory Effects In Vitro

Cited by 23 publications

References 29 publications

In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy

α-Glucosidase Inhibitory Activity of Tannat Grape Phenolic Extracts in Relation to Their Ripening Stages

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