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Effect of different solvents on the chemical composition, antioxidant activity and alpha‐glucosidase inhibitory activity of hawthorn extracts
Author(s) -
Miao Jing,
Li Xia,
Fan Yaya,
Zhao Chengcheng,
Mao Xinhui,
Chen Xuetao,
Huang Hanhan,
Gao Wenyuan
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13076
Subject(s) - gallic acid , chemistry , protocatechuic acid , vanillic acid , polyphenol , dpph , food science , antioxidant , catechin , chlorogenic acid , alpha glucosidase , acetone , tannin , traditional medicine , biochemistry , enzyme , medicine
Summary The aim was to investigate chemical composition of different extracts prepared from hawthorn fruit using 80% ethanol, 80% methanol, 80% acetone and pure deionised water, and evaluate their antioxidant and anti‐alpha‐glucosidase activities. The highest alpha‐glucosidase inhibitory activity was determined in 80% acetone extract, while the highest DPPH scavenge capacity and ferric reducing power both exhibited in deionised water extract. In the correlation analysis, polyphenols, triterpenoids, protocatechuic acid and epicatechin all contribute to the alpha‐glucosidase inhibitory activity, while flavonoids, polyphenols, vanillic acid, gallic acid, catechin and chlorogenic acid all contribute to the antioxidant activity. By HPLC‐MS, thirty six compounds were identified, and fifteen of them were found from hawthorn fruits for the first time. Our results would provide a good reference for the further study on the antidiabetes activity of hawthorn, and also support that deionised water extract has the potential to be used as ingredients of functional food products.