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Molecules 2017, 22(10), 1648; doi:10.3390/molecules22101648

Complex Enzyme-Assisted Extraction Releases Antioxidative Phenolic Compositions from Guava Leaves

School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
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Received: 13 September 2017 / Revised: 26 September 2017 / Accepted: 26 September 2017 / Published: 30 September 2017
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Abstract

Phenolics in food and fruit tree leaves exist in free, soluble-conjugate, and insoluble-bound forms. In this study, in order to enhance the bioavailability of insoluble-bound phenolics from guava leaves (GL), the ability of enzyme-assisted extraction in improving the release of insoluble-bound phenolics was investigated. Compared to untreated GL, single xylanase-assisted extraction did not change the composition and yield of soluble phenolics, whereas single cellulase or β-glucosidase-assisted extraction significantly enhanced the soluble phenolics content of PGL. However, complex enzyme-assisted extraction (CEAE) greatly improved the soluble phenolics content, flavonoids content, ABTS, DPPH, and FRAP by 103.2%, 81.6%, 104.4%, 126.5%, and 90.3%, respectively. Interestingly, after CEAE, a major proportion of phenolics existed in the soluble form, and rarely in the insoluble-bound form. Especially, the contents of quercetin and kaempferol with higher bio-activity were enhanced by 3.5- and 2.2-fold, respectively. More importantly, total soluble phenolics extracts of GL following CEAE exhibited the highest antioxidant activity and protective effect against supercoiled DNA damage. This enzyme-assisted extraction technology can be useful for extracting biochemical components from plant matrix, and has good potential for use in the food and pharmaceutical industries. View Full-Text
Keywords: guava leaves; enzyme-assisted extraction; phenolics compounds; antioxidant activity; DNA damage protective guava leaves; enzyme-assisted extraction; phenolics compounds; antioxidant activity; DNA damage protective
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Wang, L.; Wu, Y.; Liu, Y.; Wu, Z. Complex Enzyme-Assisted Extraction Releases Antioxidative Phenolic Compositions from Guava Leaves. Molecules 2017, 22, 1648.

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