Optimized preparation process for naringenin and evaluation of its antioxidant and α‐glucosidase inhibitory activities

Journal of Food Processing and PreservationVolume 44, Issue 12 e14931 ORIGINAL ARTICLE Optimized preparation process for naringenin and evaluation of its antioxidant and α-glucosidase inhibitory activities Kai Zhang, Kai Zhang School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorZhendong Ding, Zhendong Ding School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorWeijie Duan, Weijie Duan Yunnan Provincial Hospital of Chinese Medicine, Kunming, PR ChinaSearch for more papers by this authorMengmiao Mo, Mengmiao Mo School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorZhipeng Su, Zhipeng Su School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorYongguang Bi, Yongguang Bi School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorFansheng Kong, Corresponding Author Fansheng Kong fskongtx@163.com orcid.org/0000-0001-7097-3658 School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR China Correspondence Fansheng Kong, School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China. Email: fskongtx@163.comSearch for more papers by this author Kai Zhang, Kai Zhang School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorZhendong Ding, Zhendong Ding School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorWeijie Duan, Weijie Duan Yunnan Provincial Hospital of Chinese Medicine, Kunming, PR ChinaSearch for more papers by this authorMengmiao Mo, Mengmiao Mo School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorZhipeng Su, Zhipeng Su School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorYongguang Bi, Yongguang Bi School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR ChinaSearch for more papers by this authorFansheng Kong, Corresponding Author Fansheng Kong fskongtx@163.com orcid.org/0000-0001-7097-3658 School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, PR China Correspondence Fansheng Kong, School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China. Email: fskongtx@163.comSearch for more papers by this author First published: 02 September 2020 https://doi.org/10.1111/jfpp.14931Citations: 2Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Naringenin have attracted growing attention in food and medicine fields due to significant bioactivities. This study utilized response surface methodology to identify the optimal conditions for preparing naringenin via acid hydrolysis; Antioxidant and α-glucosidase inhibitory activities of naringenin were evaluated. A 33 Box–Behnken design, with extraction time, liquid–solid ratio, and acid concentration as independent variables, was employed for optimization. Naringenin was characterized with ultra-performance liquid chromatography–mass spectrometry and nuclear magnetic resonance spectroscopy. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) scavenging activities and α-glucosidase inhibitory activity of naringenin were considered. The conversion rate of naringin reached 97.2 ± 0.28% under optimized conditions (acid concentration: 3.0% (vol/vol); liquid–solid ratio: 50 ml/g; reaction time: 5 hr). Naringenin showed good antioxidant activity against ABTS and DPPH free radicals with half-maximal effective concentration values of 0.566 ± 0.098 and 18.406 ± 0.24 mg/ml. Naringenin showed better α-glucosidase inhibitory activity than naringin and acarbose. Practical applications Exocarpium Citri Grandis is rich in naringin, and naringenin can prepared from naringin by an acid hydrolysis method. However, the research in this field is not very thorough or comprehensive. The optimization of preparation process and antioxidant and α-glucosidase inhibitory activities of naringenin were investigated in this study, providing a theoretical basis for the application of naringin in functional foods, medicines or health products. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Volume44, Issue12December 2020e14931 RelatedInformation