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Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal
Perilla frutescens is a medicinal herb that is commonly cultivated in Asian countries. Perilla seed is extensively pressed for cooking oil extraction. However, phenolic chemicals are still abundant in pressed perilla seed meal (PSM), which was previously thought to be useless after oil extraction. I...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420855/ https://www.ncbi.nlm.nih.gov/pubmed/37576065 http://dx.doi.org/10.1002/fsn3.3419 |
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author | Choi, Ga‐Young Han, Young‐Sil Sim, Ki‐Hyeon Kim, Myung‐Hyun |
author_facet | Choi, Ga‐Young Han, Young‐Sil Sim, Ki‐Hyeon Kim, Myung‐Hyun |
author_sort | Choi, Ga‐Young |
collection | PubMed |
description | Perilla frutescens is a medicinal herb that is commonly cultivated in Asian countries. Perilla seed is extensively pressed for cooking oil extraction. However, phenolic chemicals are still abundant in pressed perilla seed meal (PSM), which was previously thought to be useless after oil extraction. In our study, PSM was extracted using five solvents (water and 25%, 50%, 75%, and 100% ethanol) based on different ethanol concentrations, and its antioxidant activity, phenolic compounds, and inhibitory effects against key enzymes related to diabetes mellitus were evaluated. The 75% ethanol extract had higher phenolic (105.58 mg GAE/g DW) and flavonoid (66.52 mg QE/g DW) contents and showed better antioxidant and inhibitory effects against α‐glucosidase and α‐amylase. Analysis of the phenolic compounds of the five extracts by HPLC indicated the presence of apigenin, rosmarinic acid, benzoic acid, caffeic acid, and vanillic acid. Therefore, because of its high antioxidant activity and inhibitory capacity against enzymes relevant to diabetes, the 75% ethanol extract of perilla seed meal has the most potential to be used as a functional or nutraceutical food in the prevention and treatment of oxidation and diabetes. |
format | Online Article Text |
id | pubmed-10420855 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-104208552023-08-12 Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal Choi, Ga‐Young Han, Young‐Sil Sim, Ki‐Hyeon Kim, Myung‐Hyun Food Sci Nutr Original Articles Perilla frutescens is a medicinal herb that is commonly cultivated in Asian countries. Perilla seed is extensively pressed for cooking oil extraction. However, phenolic chemicals are still abundant in pressed perilla seed meal (PSM), which was previously thought to be useless after oil extraction. In our study, PSM was extracted using five solvents (water and 25%, 50%, 75%, and 100% ethanol) based on different ethanol concentrations, and its antioxidant activity, phenolic compounds, and inhibitory effects against key enzymes related to diabetes mellitus were evaluated. The 75% ethanol extract had higher phenolic (105.58 mg GAE/g DW) and flavonoid (66.52 mg QE/g DW) contents and showed better antioxidant and inhibitory effects against α‐glucosidase and α‐amylase. Analysis of the phenolic compounds of the five extracts by HPLC indicated the presence of apigenin, rosmarinic acid, benzoic acid, caffeic acid, and vanillic acid. Therefore, because of its high antioxidant activity and inhibitory capacity against enzymes relevant to diabetes, the 75% ethanol extract of perilla seed meal has the most potential to be used as a functional or nutraceutical food in the prevention and treatment of oxidation and diabetes. John Wiley and Sons Inc. 2023-07-05 /pmc/articles/PMC10420855/ /pubmed/37576065 http://dx.doi.org/10.1002/fsn3.3419 Text en © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles Choi, Ga‐Young Han, Young‐Sil Sim, Ki‐Hyeon Kim, Myung‐Hyun Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal |
title | Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal |
title_full | Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal |
title_fullStr | Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal |
title_full_unstemmed | Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal |
title_short | Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal |
title_sort | phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420855/ https://www.ncbi.nlm.nih.gov/pubmed/37576065 http://dx.doi.org/10.1002/fsn3.3419 |
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