Pomegranate peel-derived punicalagin: Ultrasonic-assisted extraction, purification, and its alpha-glucosidase inhibitory mechanism

文献类型： 外文期刊

第一作者： Liu, Yi

作者： Liu, Yi;Liu, Hong-Yan;Gan, Ren-You;Kong, Kin Weng;Wu, Ding-Tao;Gan, Ren-You;Li, Hua-Bin;Zhang, Jia-Rong

作者机构：

关键词： Polyphenols; Ultrasonic-assisted extraction; LC-MS/MS; alpha-Glucosidase; Inhibition kinetic; Molecular docking

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 374 卷

页码：

收录情况： SCI

摘要： The pomegranate peel is a by-product of pomegranate fruit rich in polyphenols. In this study, pomegranate peel polyphenols were explored using LC-MS/MS, and punicalagin was the most abundant compound. The highest yield (505.89 +/- 1.73 mg/g DW) of punicalagin was obtained by ultrasonic-assisted extraction (UAE) with the ethanol concentration of 53%, sample-to-liquid ratio of 1:25 w/v, ultrasonic power of 757 W, and extraction time of 25 min. Punicalagin was further purified by the macroporous resin D101 and prep-HPLC, reaching the purity of 92.15%. The purified punicalagin had the IC50 of 82 +/- 0.02 mu g/mL against alpha-glucosidase, similar to the punicalagin standard with IC50 of 58 +/- 0.014 mu g/mL, both exhibiting a mixed inhibitory mechanism. Molecular docking further revealed that a steric hindrance with the intermolecular energy of - 7.99 kcal/mol was formed between punicalagin and alpha-glucosidase. Overall, pomegranate peel is a promising source of punicalagin to develop anti-diabetic functional foods.

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