Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins

Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders

“…The peak at 1443 cm −1 was corresponding to antisymmetric inplane bending of -CH 3 [34]. The absorption at 1377 cm −1 was assigned with symmetric in-plane bending of -CH 3 [34]. Peaks at 1264 and 1066 cm − 1 were generally attributed to the stretching vibration of C-O [34].…”

“…Band at 1741 cm −1 was attributed to stretching band of carbonyl (C = O) groups. It indicated that there was the galloyl group [33,34]. Bands at 1624 and 1510 cm −1 were assigned to aromatic CH bonds and C = C stretching bands, respectively, which was typical of aromatic molecules [34].…”

“…Bands at 1624 and 1510 cm −1 were assigned to aromatic CH bonds and C = C stretching bands, respectively, which was typical of aromatic molecules [34]. The peak at 1443 cm −1 was corresponding to antisymmetric inplane bending of -CH 3 [34]. The absorption at 1377 cm −1 was assigned with symmetric in-plane bending of -CH 3 [34].…”

“…It indicated that there was the galloyl group [33,34]. Bands at 1624 and 1510 cm −1 were assigned to aromatic CH bonds and C = C stretching bands, respectively, which was typical of aromatic molecules [34]. The peak at 1443 cm −1 was corresponding to antisymmetric inplane bending of -CH 3 [34].…”

Phenolic and tocopherol content of autumn olive (Elaeagnus umbellate) berries

“…Other emerging bioactivities proanthocyanidins include but are not limited to alleviating postprandial oxidative stress, attenuating the endoplasmic reticulum stress, suppressing inflammation, and modulating gut microbiota (Ahmad et al, 2014;Choy et al, 2014;Fernández-Iglesias et al, 2014;Gao et al, 2014). Furthermore, proanthocyanidins inhibit α-amylase activity and are a potential nutraceutical for glycemic control (Fu et al, 2015;Links, Taylor, Kruger, & Taylor, 2015). The proanthocyanidin content of AOB may contribute to the notably astringency or bitterness of autumn olive (Lesschaeve & Noble, 2005).…”