Premium
Optimization of Extraction of Hypoglycemic Ingredients from Grape Seeds and Evaluation of α‐Glucosidase and α‐Amylase Inhibitory Effects In Vitro
Author(s) -
Kong Fansheng,
Qin Yaru,
Su Zhipeng,
Ning Zhengxiang,
Yu Shujuan
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14150
Subject(s) - acarbose , food science , chemistry , polyphenol , grape seed extract , grape seed , catechin , amylase , ic50 , extraction (chemistry) , wine , brewing , ingredient , traditional medicine , in vitro , enzyme , biochemistry , antioxidant , chromatography , fermentation , medicine , alternative medicine , pathology
Grape seeds full with oil and also rich in hypoglycemic ingredients. This study is to improve the comprehensive utilization of grape seeds and the quality of grape seeds oil. Extract water soluble active substances before extracting oil from grape seeds, which show the grape seeds in water soluble extracts containing TP, TC, PC contents, respectively, are 171.1 ± 1.1, 658.8 ± 0.2, 482.3 ± 0.2 (mg GSAE/g). Also we found GSAE samples containing catechin and epicatechin were 44.12 ± 0.21 mg/mL, 111.23 ± 1.29 mg/g, GSAE against α‐glucosidase IC 50 was 25.25 ± 0.53 g/mL and GSAE against α‐amylase IC 50 was 66.68 ± 1.1 g/mL, both were competitive way, the effects of Inhibitory were obviously better than that of acarbose. In addition, our process guarantee the fat ingredients remained in the grape seeds and not reduce functional components of oil, our study suggests that GSAE can be used to develop functional foods for prevention and treatment of diabetes and its complications. Practical Application Grape seeds, by‐products of brewing wines, are rich in polyphenol and other ingredients. The optimized extraction, composition of constituents and hypoglycemic activity were investigated in this study. The results showed that grape seeds were rich in anthocyanins and polyphenols and other active substances, inhibited α‐glucosidase and α‐amylase activity, which provide background and practical knowledge for the deep‐processed products of grape seeds with high added value.