کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7622224 1494523 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion
چکیده انگلیسی
The extractable and non-extractable polyphenols (EPP and NEPP) of green tea were characterized. The results showed that the total polyphenolic content of NEPP was 4 times lower than that of EPP, and polyphenolic profiles of NEPP and EPP were also remarkably different, both qualitatively and quantitatively. Furthermore, the antioxidant activity of NEPP, determined by DPPH, ABTS and FRAP assays, was lower compared with EPP, but higher than vitamin C. Meanwhile, NEPP also exhibited α-glucosidase inhibitory effect (IC50 1.96 ± 0.21 µg/mL) in a noncompetitive manner. Additionally, an in vitro digestion of the green tea residues after EPP extraction led to the release of NEPP, in which gallocatechin, epigallocatechin, catechin, and epicatechin, along with caffeine, were the most abundant compounds. The results of this study indicated that NEPP of green tea are untapped natural sources of antioxidants and α-glucosidase inhibitors.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 42, March 2018, Pages 129-136
نویسندگان
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