Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation.

Autor: Escher GB; Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, PR, Brazil. Electronic address: grazibragueto@hotmail.com., Marques MB; Department of Chemistry, State University of Ponta Grossa, 84030-900 Ponta Grossa, PR, Brazil., do Carmo MAV; Deprtment of Biological Sciences, Federal University of Alfenas, 37130-000 Alfenas, MG, Brazil., Azevedo L; Deprtment of Biological Sciences, Federal University of Alfenas, 37130-000 Alfenas, MG, Brazil., Furtado MM; Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil., Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil., da Silva MC; Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro, 20270-021 Rio de Janeiro, RJ, Brazil., Genovese MI; Department of Food and Experimental Nutrition, Laboratory of Bioactive Compounds, University of São Paulo, 05508-900 São Paulo, Brazil., Wen M; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China., Zhang L; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China., Oh WY; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada., Shahidi F; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada., Rosso ND; Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, PR, Brazil., Granato D; Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, PR, Brazil; Innovative Food System, Production Systems Unit - Natural Resources Institute Finland (LUKE) - Open Innovation House, FI-02150 Espoo, Finland. Electronic address: daniel.granato@luke.fi.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Feb; Vol. 128, pp. 108763. Date of Electronic Publication: 2019 Oct 31.
DOI: 10.1016/j.foodres.2019.108763
Abstrakt: The purpose of this study was to use a statistical approach to optimise the experimental conditions regarding the extraction of bioactive compounds, and to analyse the in vitro functional properties of crude lyophilized extracts (CLE) and partially purified (PPE) extracts of Clitoria ternatea petals. The results showed that the factors of temperature and time influenced the extraction of phenolic compounds, antioxidant activity and the physicochemical parameters. Simultaneous optimisation showed that the same levels of bioactive compounds were extracted when using temperatures from 11.7 to 68.3 °C and times from 8.47 to 51.12 min. Principal component analysis revealed the experimental conditions that provided the extraction producing the highest level of phenolic content (40 °C/30 min). The CLE showed antimicrobial activity; protective effect against hemolysis of erythrocytes; inhibition of α-amylase, α-glucosidase and angiotensin-I-converting (ACE-I) enzymes; and inhibition of lipid peroxidation. The CLE and PPE demonstrated oxygen radical absorption capacity; inhibition of DNA strand scission; inhibition of LDL cholesterol oxidation; intracellular antioxidant activity against reactive oxygen species (>100 μg/mL); and no cytotoxicity (IC 50 , GI 50 and LC 50  > 900 μg/mL) against A549, HCT8 and IMR90 cell lines.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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