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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...

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Autores principales: Choi, Ga‐Young, Han, Young‐Sil, Sim, Ki‐Hyeon, Kim, Myung‐Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
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.
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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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