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Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini
Author(s) -
Abdin Mohamed,
Hamed Yahya Saud,
Akhtar Hafiz Muhammad Saleem,
Chen Dan,
Mukhtar Shanza,
Wan Peng,
Riaz Asad,
Zeng Xiaoxiong
Publication year - 2019
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.14112
Subject(s) - syzygium , chemistry , polyphenol , gallic acid , lipase , kaempferol , maceration (sewage) , extraction (chemistry) , food science , antioxidant , catechin , flavonoid , chromatography , traditional medicine , botany , biochemistry , biology , enzyme , medicine , materials science , composite material
Summary The objectives of this study were to determine the optimal extraction conditions of polyphenols from Syzygium cumini seeds by response surface methodology and investigate their antioxidant activity and inhibition on α‐amylase and pancreatic lipase. As results, the optimal extraction conditions in the ultrasonic extraction process which maximised total polyphenols content, minimised the IC 50 values of α‐amylase and pancreatic lipase were determined as follows: extraction time 60 min, ethanol concentration 63% and solvent/solid ratio 44 mL g −1 . The main phenolic compounds in partially purified fraction of Syzygium cumini seeds were catechin, epicatechin, kaempferol, gallic, 5‐caffeoylquinic, caffeic and ferulic acids. In addition, the partially purified fraction inhibited 87.66 ± 5.55 and 86.61 ± 3.15% of α‐amylase and pancreatic lipase, respectively. The results suggested that Syzygium cumini seeds could be explored as a natural antioxidant and could be used as a source of highly antidiabetic and anti‐obesity bioactive compounds.