多酚
化学
萃取(化学)
色谱法
生物化学
抗氧化剂
作者
Yi Liu,Kin Weng Kong,Ding‐Tao Wu,Hongyan Liu,Hua-Bin Li,Jiarong Zhang,Ren‐You Gan
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-04-01
卷期号:374: 131635-131635
被引量:51
标识
DOI:10.1016/j.foodchem.2021.131635
摘要
The pomegranate peel is a by-product of pomegranate fruit rich in polyphenols. In this study, pomegranate peel polyphenols were explored using LC-MS/MS, and punicalagin was the most abundant compound. The highest yield (505.89 ± 1.73 mg/g DW) of punicalagin was obtained by ultrasonic-assisted extraction (UAE) with the ethanol concentration of 53%, sample-to-liquid ratio of 1:25 w/v, ultrasonic power of 757 W, and extraction time of 25 min. Punicalagin was further purified by the macroporous resin D101 and prep-HPLC, reaching the purity of 92.15%. The purified punicalagin had the IC50 of 82 ± 0.02 µg/mL against α-glucosidase, similar to the punicalagin standard with IC50 of 58 ± 0.014 µg/mL, both exhibiting a mixed inhibitory mechanism. Molecular docking further revealed that a steric hindrance with the intermolecular energy of -7.99 kcal/mol was formed between punicalagin and α-glucosidase. Overall, pomegranate peel is a promising source of punicalagin to develop anti-diabetic functional foods.
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