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Apple Phenolic Extracts Strongly Inhibit α-Glucosidase Activity

  • Chirle de Oliveira RaphaelliEmail author
  • Elisa dos Santos Pereira
  • Taiane Mota Camargo
  • Juliana Vinholes
  • Cesar Valmor Rombaldi
  • Márcia Vizzotto
  • Leonardo Nora
Original Paper
  • 23 Downloads

Abstract

The beneficial health effects of apple consumption are well known, however, little is known about the potential of its phenolic fractions to inhibit α-glucosidases and thereafter to treat diseases related to the carbohydrate metabolism, such as postprandial hyperglycemia and diabetes. In the present study, the α-glucosidase inhibition and antioxidant activity of different phenolic fractions of apple were evaluated using the 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radical scavenging activity. Moreover, the phenolic fractions were chemically characterized by LC-MS in order to identify the compounds responsible for the biological properties. The purified extract (not fractionated) had the highest α-glucosidase and hydroxyl radical inhibitions. The purified extract and fractions III and IV were more active against the enzyme activity than the positive control acarbose, the drug used by diabetic patients to treat postprandial hyperglycaemia. Our results show that apple phenolic extracts strongly inhibit α-glucosidase acitivity, validating their potential to be used in the management of type 2 diabetes.

Keywords

Malus domestica α-Glucosidase Hydroxyl radical Phenolic compounds 

Notes

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Supplementary material

11130_2019_757_MOESM1_ESM.docx (94 kb)
Figure S1 (DOCX 94 kb)
11130_2019_757_MOESM2_ESM.docx (193 kb)
Figure S2 (DOCX 192 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Agroindustrial Science and TechnologyFederal University of PelotasPelotasBrazil
  2. 2.Embrapa Clima TemperadoPelotasBrazil

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