Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragransL.) and pimento (Pimenta dioica(L.) Merr.)
| Autor: | Vincenzo Sicari, Teresa Maria Pellicanò, Rosa Tundis, Tiziana Falco, Maria Concetta Tenuta, Maria Rosaria Leporini, Monica Rosa Loizzo, Francesco Menichini |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Preservative 030109 nutrition & dietetics Antioxidant biology Traditional medicine medicine.medical_treatment Nutmeg 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Industrial and Manufacturing Engineering Lipid peroxidation 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Botany medicine Myristica fragrans Butylated hydroxytoluene Phenols Mace Food Science |
| Zdroj: | International Journal of Food Science & Technology. 51:2057-2063 |
| ISSN: | 0950-5423 |
| DOI: | 10.1111/ijfs.13178 |
| Popis: | Summary Commercially dried powder of nutmeg mace (Myristica fragrans) and pimento (Pimenta dioica) spices was investigated for their high performance liquid chromatography phenolic profile and their antioxidant and hypoglycaemic properties by α-amylase and α-glucosidase inhibition tests. Generally, mace showed the most promising activity. An interesting protection of lipid peroxidation with an IC50 value of 7.7 μg mL−1 was found. A significant result was also obtained in ferric reducing ability power assay if compared to the positive control butylated hydroxytoluene (IC50 value of 68.7 μg mL−1 vs. 63.2 μg mL−1, respectively). Mace also exhibited the highest carbohydrate-hydrolysing enzyme inhibitory activity with IC50 values of 62.1 and 75.7 μg mL−1 against α-amylase and α-glucosidase, respectively. Overall, these results support the use of these spices not only as flavouring agent but also as food preservative and functional ingredients. |
| Databáze: | OpenAIRE |
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