The impact of high-pressure processing on the polyphenol profile and anti-glycaemic, anti-hypertensive and anti-cholinergic activities of extracts obtained from kiwiberry (Actinidia arguta) fruits
| Autor: | Piotr Latocha, Maja Jeż, Wiesław Wiczkowski, Wioletta Błaszczak |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Glycation End Products
Advanced Aché Actinidia Angiotensin-Converting Enzyme Inhibitors 01 natural sciences Antioxidants Cholinergic Antagonists Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Actinidia arguta Glycation Tandem Mass Spectrometry Pressure Hypoglycemic Agents Food science Food-Processing Industry IC50 Antihypertensive Agents Chromatography High Pressure Liquid ABTS biology Plant Extracts 010401 analytical chemistry Polyphenols Angiotensin-converting enzyme 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Acetylcholinesterase language.human_language 0104 chemical sciences chemistry Polyphenol Fruit biology.protein language Food Analysis Food Science |
| Zdroj: | Food chemistry. 343 |
| ISSN: | 1873-7072 |
| Popis: | This study analysed the impact of high pressure processing (HHP) on the inhibitory effects (IC50) of kiwiberries (cv. 'Weiki'), on the formation of advanced glycation end-products (AGEs) and the activity of angiotenisn-converting enzyme (ACE) and the enzyme acetylcholinesterase (AChE). The polyphenol profile (HPLC-MS/MS) and antioxidant capacity (PCLACW, ABTS, FRAP) were also studied. HHP-treated 'Weiki' (450 MPa/5 min and 650 MPa/5 min) was the most potent inhibitor of AGEs in the BSA-GLU model (6.52 mg/mL on average) relative to other materials (12.09–7.21 mg/mL). Among all samples assayed in the BSA-MGO model (61.97–14.48 mg/mL), HHP-treated 'Weiki' (450 MPa/5 min) showed the highest anti-AGE activity (12.37 mg/mL). Pressurization (450 MPa/5 min) significantly enhanced the anti-ACE (14.09 mg/mL) and anti-AChE (16.95 mg/mL) potentials of the tested extract relative to the other materials (23.75–14.50 mg/mL and 37.88-19.69 mg/mL, respectively). Pressurization increased polyphenol content and antioxidant capacity of the samples analysed. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect