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Extraction and Study of Hypoglycemic Constituents from Myrica rubra Pomace

文献类型： 外文期刊

作者： Chang, Guoli 1 ; Cai, Chenggang 1 ; Xiang, Yannan 1 ; Fang, Xiangjun 2 ; Yang, Hailong 3 ;

作者机构： 1.Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Hangzhou 310023, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310023, Peoples R China

3.Wenzhou Univ, Coll Life & Environm Sci, Wenzhou 325035, Peoples R China

关键词： Myrica rubra residue; diabetes management; polyphenols; alpha-Glucosidase inhibition; HPLC

期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）

ISSN：

年卷期： 2022 年 27 卷 3 期

页码：

收录情况： SCI

摘要： Myrica rubra pomace accounts for 20% of the fruit's weight that is not utilized when it is juiced. The pomace contains bioactive phenolic substances such as anthocyanins and flavonoids. To improve the utilization value of Myrica rubra pomace, an optimized extraction method for the residual polyphenols was developed using response surface methodology (RSM). The resulting extract was analyzed by high performance liquid chromatography (HPLC), and the in vitro hypoglycemic activity and antioxidant activity of the polyphenolic compounds obtained were also investigated. The optimum extraction conditions (yielding 24.37 mg & BULL;g(-1) total polyphenols content) were: extraction temperature 60 & DEG;C, ultrasonic power 270 W, ethanol concentration 53%, extraction time 57 min, and solid to liquid ratio 1:34. Four polyphenolic compounds were identified in the pomace extract by HPLC: myricitrin, cyanidin-O-glucoside, hyperoside, and quercitrin. DPPH and hydroxyl radical scavenging tests showed that the Myrica rubra polyphenols extract had strong antioxidant abilities. It is evident that the residual polyphenols present in Myrica rubra pomace have strong hypoglycemic activity and the juiced fruits can be further exploited for medicinal purposes.

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