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Identification of flavonoids with trypsin inhibitory activity extracted from orange peel and green tea leaves
Author(s) -
Shahwar Durre,
Raza Muhammad A
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5910
Subject(s) - hesperidin , hesperetin , rutin , chemistry , catechin , orange (colour) , food science , citrus × sinensis , flavonoid , camellia sinensis , trypsin , polyphenol , biochemistry , botany , enzyme , antioxidant , biology , medicine , alternative medicine , pathology
Background Orange peel ( Citrus sinensis ) and green tea ( Camellia sinensis ) leaves, rich sources of food flavonoids, were analyzed for their trypsin inhibitory potential. Hesperetin, rutin and hesperidin from orange peel, and catechin from green tea leaves, were isolated and their chemical structures were analyzed. All four compounds were evaluated for their trypsin inhibitory potential.Results Among all the isolated compounds, rutin exhibited the highest protease inhibition activity (75.4 ± 0.9%) with IC 50 = 16 ± 2 µmol L −1 , followed by catechin (65.3 ± 1.4%; IC 50 = 83 ± 9 µmol L −1 ), hesperetin (62.1 ± 1.3%; IC 50 = 104 ± 12 µmol L −1 ) and hesperidin (59.7 ± 1.1%; IC 50 = 127 ± 14 µmol L −1 ). Lineweaver–Burk and Dixon plots and their secondary replots indicated that all four compounds possessed non‐competitive inhibition. The K i values of hesperetin, rutin, hesperidin and catechin were calculated as 90.2 ± 1.1, 17.5 ± 0.6, 84.2 ± 1.5 and 65.1 ± 1.5 µmol L −1 respectively.Conclusion The present results suggest that the four isolated flavonoids can be used as a supplement in food for the treatment of pathologies associated with the degradation of a specific protein. © 2012 Society of Chemical Industry