Youjeoung Lee, Gyeong Han Jeong, Ju-yeon Hong, Tae Hoon Kim
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Evaluation of radical scavenging and diasestive enzyme inhibitory
capacities of peach twigs fraction extract (Prunus persica
L. Bastch)
We investigated the free radical scavenging and digestive enzyme inhibitory
activities of the hot water extract of peach twig (Prunus
persica L. Bastch). This extract of the peach twigs was further
split up into n-hexane, ethyl acetate (EtOAc), and n-butyl
alcohol(n-BuOH), which resulted in three solvent-soluble
fractions. Free radical scavenging activity was evaluated using
2,2-diphenyl-1-picrylhydrazyl (DPPH) and
2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)
(ABTS+) assay systems, while hypoglycemic effect of the
peach twig extract and the solvent-soluble fractions were tested using
α-glucosidase and α-amylase
inhibition assays. Accordingly, the EtOAc layer showed a greater free radical
scavenging activity compared to other solvent-soluble fractions. Furthermore,
based on the α-glucosidase and
α-amylase assays, the IC50 values were
determined to be 38.2±1.6 and 69.6±6.1
μg/mL for the EtOAc-soluble fractions, respectively.
Taken together, these results suggest that the fractions obtained from the peach
twig extract can be considered as a potential source of natural antioxidant and
hypoglycaemic constituents.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.