Antioxidant and α-glucosidase inhibitiory activity of Cercis chinensis flowers

Juanjuan Zhang; Li Zhou; Lili Cui; Zhenhua Liu; Jinfeng Wei; Wenyi Kang

Food Science and Human Wellness (Dec 2020)

Antioxidant and α-glucosidase inhibitiory activity of Cercis chinensis flowers

Juanjuan Zhang,
Li Zhou,
Lili Cui,
Zhenhua Liu,
Jinfeng Wei,
Wenyi Kang

Affiliations

Juanjuan Zhang: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, 475004, China; Zhengzhou City Key Laboratory of Medicinal Resources Research, Huanghe Science and Technology College, Zhengzhou, 450063, China
Li Zhou: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, 475004, China; Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng, 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng, 475004, China
Lili Cui: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, 475004, China; Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng, 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng, 475004, China
Zhenhua Liu: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng, 475004, China
Jinfeng Wei: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, 475004, China; Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng, 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng, 475004, China; Minsheng College, Henan University, Kaifeng, Henan, 475004, China; Corresponding author at: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, 475004, China.
Wenyi Kang: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, 475004, China; Kaifeng Key Laboratory of Functional Components in Health Food, Kaifeng, 475004, China; Joint International Research Laboratory of Food & Medicine Resource Function, Henan Province, Kaifeng, 475004, China; Corresponding author at: National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng, 475004, China.

Journal volume & issue: Vol. 9, no. 4
pp. 313 – 319

Abstract

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Antioxidant and α-glucosidase inhibitiory active compounds of Cercis chinensis flowers were investigated with bio-assay guiding method. Ethyl acetate fraction (CLEa) and n-butanol fraction (CLBu) exhibited antioxidant and α-glucosidase inhibitiory activity in vitro, and the corresponding active fractions, EaFr.3, EaFr.5 and BuFr.1, exhibited higher antioxidant and α-glucosidase inhibitiory activity than those of other fractions. Eight compounds, ethyl gallate (1), stearic acid (2), docosanoic acid (3), 5α-stigmast-9(11)-en-3β-ol (4), kaempferol-3-O-α-rhamnopyranoside (5), vanillic acid (6), fisetin (7), and β-sitosterol (8), were isolated and identified from CLEa and CLBu. Ethyl gallate shown the highest antioxidant activity by scavenging DPPH radical and reducing ferric compared. Docosanoic acid and vanillic acid shown stronger α-glucosidase inhibitory activity than that of acarbose.

Published in Food Science and Human Wellness

ISSN: 2097-0765 (Print); 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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