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溶剂极性对狗尾草酚类抗氧化剂的影响及其保护氧化 DNA 损伤和抑制α-淀粉酶和α-葡萄糖苷酶的能力。

Implication of solvent polarities on browntop millet (Urochloa ramosa) phenolic antioxidants and their ability to protect oxidative DNA damage and inhibit α-amylase and α-glucosidase enzymes.

机构信息

Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.

Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.

出版信息

Food Chem. 2023 Jun 15;411:135474. doi: 10.1016/j.foodchem.2023.135474. Epub 2023 Jan 12.

Abstract

Phenolics of browntop millet extracted in solvents with varying polarities [water, methanol, acetone (80%), ethanol (70%)] were comparatively assessed for their phenolic profiles, antioxidant activities, DNA damage protection and enzyme inhibitory properties. Results indicated that acetone (80%) and ethanol (70%) were most effective in extracting millet phenolics than other solvents. Gallic, caffeic and ferulic acids were the major phenolic acids, myricetin and kaempferol were the most abundant flavonoids detected in all the extracts of browntop millet. Phenolics extracted in 80% acetone and 70% ethanol offered noticeable contributions toward several antioxidant mechanisms and prevented the oxidative DNA damage than water and methanol extracts. All the millet extracts exhibited potent inhibition towards α-glucosidase than α-amylase activities. These results suggest that the solvents and their polarities impacted the extraction and bioactivities of millet phenolics and provided useful information for the effective utilization of browntop millet as a functional food ingredient to manage hyperglycemia.

摘要

不同极性溶剂(水、甲醇、丙酮(80%)、乙醇(70%))提取的高梁米酚类物质的酚类组成、抗氧化活性、DNA 损伤保护和酶抑制特性进行了比较评价。结果表明,与其他溶剂相比,丙酮(80%)和乙醇(70%)更有效地提取了高梁米酚类物质。在所有高梁米提取物中,没食子酸、咖啡酸和阿魏酸是主要的酚酸,杨梅素和山奈酚是含量最丰富的类黄酮。80%丙酮和 70%乙醇提取的酚类物质对几种抗氧化机制有显著贡献,并能防止氧化 DNA 损伤,而水和甲醇提取物则不能。所有高梁米提取物对α-葡萄糖苷酶的抑制作用均强于α-淀粉酶活性。这些结果表明,溶剂及其极性影响了高梁米酚类物质的提取和生物活性,为有效利用高梁米作为功能性食品成分来控制高血糖提供了有用信息。

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