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Article

Carbohydrate Hydrolase-Inhibitory Activity of Juice-Based Phenolic Extracts in Correlation to Their Anthocyanin/Copigment Profile

1
Department of Chemistry, Division of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Str. 52, 67663 Kaiserslautern, Germany
2
Institut für Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstr. 20, D-38106 Braunschweig, Germany
*
Author to whom correspondence should be addressed.
Academic Editor: Ana Fernandes
Molecules 2020, 25(22), 5224; https://doi.org/10.3390/molecules25225224
Received: 8 October 2020 / Revised: 5 November 2020 / Accepted: 6 November 2020 / Published: 10 November 2020
(This article belongs to the Special Issue Anthocyanins: Extraction, Purification and Applications)
Red fruits and their juices are rich sources of polyphenols, especially anthocyanins. Some studies have shown that such polyphenols can inhibit enzymes of the carbohydrate metabolism, such as α-amylase and α-glucosidase, that indirectly regulate blood sugar levels. The presented study examined the in vitro inhibitory activity against α-amylase and α-glucosidase of various phenolic extracts prepared from direct juices, concentrates, and purees of nine different berries which differ in their anthocyanin and copigment profile. Generally, the extracts with the highest phenolic content—aronia (67.7 ± 3.2 g GAE/100 g; cyanidin 3-galactoside; chlorogenic acid), pomegranate (65.7 ± 7.9 g GAE/100 g; cyanidin 3,5-diglucoside; punicalin), and red grape (59.6 ± 2.5 g GAE/100 g; malvidin 3-glucoside; quercetin 3-glucuronide)—showed also one of the highest inhibitory activities against α-amylase (326.9 ± 75.8 μg/mL; 789.7 ± 220.9 μg/mL; 646.1 ± 81.8 μg/mL) and α-glucosidase (115.6 ± 32.5 μg/mL; 127.8 ± 20.1 μg/mL; 160.6 ± 68.4 μg/mL) and, partially, were even more potent inhibitors than acarbose (441 ± 30 μg/mL; 1439 ± 85 μg/mL). Additionally, the investigation of single anthocyanins and glycosylated flavonoids demonstrated a structure- and size-dependent inhibitory activity. In the future in vivo studies are envisaged. View Full-Text
Keywords: α-amylase; α-glucosidase; inhibition; red fruits; anthocyanins; phenolic compounds; blood glucose α-amylase; α-glucosidase; inhibition; red fruits; anthocyanins; phenolic compounds; blood glucose
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MDPI and ACS Style

Berger, K.; Ostberg-Potthoff, J.J.; Bakuradze, T.; Winterhalter, P.; Richling, E. Carbohydrate Hydrolase-Inhibitory Activity of Juice-Based Phenolic Extracts in Correlation to Their Anthocyanin/Copigment Profile. Molecules 2020, 25, 5224. https://doi.org/10.3390/molecules25225224

AMA Style

Berger K, Ostberg-Potthoff JJ, Bakuradze T, Winterhalter P, Richling E. Carbohydrate Hydrolase-Inhibitory Activity of Juice-Based Phenolic Extracts in Correlation to Their Anthocyanin/Copigment Profile. Molecules. 2020; 25(22):5224. https://doi.org/10.3390/molecules25225224

Chicago/Turabian Style

Berger, Kirsten, Johanna J. Ostberg-Potthoff, Tamara Bakuradze, Peter Winterhalter, and Elke Richling. 2020. "Carbohydrate Hydrolase-Inhibitory Activity of Juice-Based Phenolic Extracts in Correlation to Their Anthocyanin/Copigment Profile" Molecules 25, no. 22: 5224. https://doi.org/10.3390/molecules25225224

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