Evaluation of Antioxidant Potential, Enzyme Inhibition Activity and Phenolic Profile of Lathyrus Cicera and Lathyrus Digitatus: Potential Sources of Bioactive Compounds for the Food Industry
Yükleniyor...
Dosyalar
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The genus Lathyrus has great importance in terms of food and agricultural areas. In this study, the in vitro antioxidant activity (phosphomolybdenum, DPPH, ABTS, FRAP, CUPRAC and metal chelating) and enzyme inhibitory activity evaluation (acetylcholinesterase, butyrylcholinesterase, alpha-amylase and alpha-glucosidase) of L. cicera and L. digitatus were investigated, as, well as their phytochemical profiles. The screening of the main phytochemical compounds in aerial parts of L. cicera and L. digitatus was carried out by high-performance liquid chromatography with electrospray ionization mass spectrometric detection (HPLC-ESI-MSn), observing that flavonoids represent the highest percentage of identified compounds, with abundance of tri- and tetra-glycosilated flavonoids, including acylated ones, especially in L. cicera. Generally, L. digitatus exhibited stronger antioxidant and enzyme inhibitory activities in correlation with its higher level of phenolics. The high number of phenolic compounds and the results of the antioxidant and enzyme assays suggest that these plants may be further used as sources of bioactive compounds, and for the preparation of new nutraceuticals. (C) 2017 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Tandem mass spectrometry, Phenolics, Lathyrus, Enzyme inhibitory
Kaynak
Food and Chemical Toxicology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
107
Sayı
Künye
Llorent-Martínez, E. J., Ortega-Barrales, P., Zengin, G., Mocan, A., Simirgiotis, M. J., Ceylan, R., Uysal, Ş. (2017). Evaluation of antioxidant potential, enzyme inhibition activity and phenolic profile of Lathyrus cicera and Lathyrus digitatus: Potential sources of bioactive compounds for the food industry. Food and Chemical Toxicology, 107, (part b), 609-619. doi: https://dx.doi.org/10.1016/j.fct.2017.03.002
