Chemical characterization, antioxidant properties, anti-inflammatory activity, and enzyme inhibition of Ipomoea batatas L. leaf extracts

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dc.contributor.authorZengin, Gökhan
dc.contributor.authorLocatelli, Marcello
dc.contributor.authorStefanucci, Azzurra
dc.contributor.authorMacedonio, Giorgia
dc.contributor.authorNovellino, Ettore
dc.contributor.authorMirzaie, Sako
dc.contributor.authorDvoracsko, Szabolcs
dc.date.accessioned2020-03-26T19:34:17Z
dc.date.available2020-03-26T19:34:17Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIpomoea batatas L. is widely used as a functional food in many countries. In this work, I. batatas leaf extracts (Soxhlet extract, microwave [MW] extract, and decoction extract) were characterized for the first time, and their total flavonoid and phenolic compound contents were measured by spectrophotometric and chromatographic analyses. These extracts were investigated for their antioxidant activities (free radical scavenging and reducing power assays), enzyme inhibitory activities (cholinesterase, tyrosinase, alpha-amylase, and alpha-glucosidase) and effects on inflammation pathways. Various bioactive secondary metabolites were identified; among them, chlorogenic acid appeared to be the most abundant. The decoction extract displayed the highest level of phenolics (89.26mg GAE/g extract) and thus exhibited stronger antioxidant ability than the Soxhlet and MW extracts. Each preparation was tested in in vitro enzymatic assays, which revealed that all three extracts exhibited interesting inhibitory activities against acetylcholinesterase, alpha-glucosidase, and alpha-amylase. Moreover, in vitro and ex vivo anti-inflammatory activities were observed for the decoction extract. Collectively, these results indicated that I. batatas leaf can be considered a potential candidate for the development of functional foods to combat the symptoms of metabolic disorders, such as type II diabetes mellitus.en_US
dc.description.sponsorshipNew National Excellence Program of the Ministry of Human Capacities (Hungary) [UNKP-UNKP-16-3]en_US
dc.description.sponsorshipThis work was supported in part by the UNKP-UNKP-16-3, New National Excellence Program of the Ministry of Human Capacities (Hungary).en_US
dc.identifier.doi10.1080/10942912.2017.1357127en_US
dc.identifier.endpage1919en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issn1532-2386en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1907en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942912.2017.1357127
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34872
dc.identifier.volume20en_US
dc.identifier.wosWOS:000423507700060en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAnti-inflammatoryen_US
dc.subjectAntioxidanten_US
dc.subjectEnzyme inhibitionen_US
dc.subjectHPLC analysisen_US
dc.subjectiNOSen_US
dc.subjectIpomoea batatasen_US
dc.titleChemical characterization, antioxidant properties, anti-inflammatory activity, and enzyme inhibition of Ipomoea batatas L. leaf extractsen_US
dc.typeArticleen_US

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