Phenolic composition, antioxidant capacity and α-glucosidase inhibitory activity of raw and boiled Chilean Araucaria araucana kernels.
(+)-Catechin (PubChem CID9064)
Antioxidant activity
Araucaria araucana
Epicatechin (PubChem CID72276)
HPLC-DAD-QTOF-MS(n)
Homogentisic acid (PubChem CID780)
Mapuche traditional food
Metabolic syndrome-associated enzymes
Phenolics
Procyanidin B2 (PubChem CID130556)
Protocatechuic acid (PubChem CID72)
Quercetin (PubChem CID5280343)
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Jul 2021
15 Jul 2021
Historique:
received:
11
08
2020
revised:
04
01
2021
accepted:
27
01
2021
pubmed:
19
2
2021
medline:
15
4
2021
entrez:
18
2
2021
Statut:
ppublish
Résumé
The Araucaria araucana kernels are a traditional food in southern Chile and Argentina. The aim of this work was to determine the composition of the phenolic-enriched extracts (PEEs) of the boiled kernels as well as their antioxidant capacity, inhibitory activity on metabolic syndrome-associated enzymes and effect on postprandial oxidative stress in a simulated gastric digestion model. The PEEs composition was assessed by HPLC-DAD-MS/MS. The main PEEs constituents were catechin and epicatechin in the unbound form, while hydroxybenzoic acids occurred mainly in the bound form. The unbound phenolics from boiled kernels showed significant correlations with DPPH, FRAP, TEAC (Pearson's r of 0.481, 0.331 and 0.417, respectively) and lipid peroxidation (r = 0.381) and were more active than the bound phenolics. The extracts were highly active against α-glucosidase (IC
Identifiants
pubmed: 33601092
pii: S0308-8146(21)00245-4
doi: 10.1016/j.foodchem.2021.129241
pii:
doi:
Substances chimiques
Antioxidants
0
Flavonoids
0
Glycoside Hydrolase Inhibitors
0
flavan-3-ol
35HDD3NRIE
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
129241Informations de copyright
Copyright © 2021 Elsevier Ltd. All rights reserved.