Antioxidant activity and α-glucosidase inhibitory activity of five banana pulp polyphenols

Authors

RAN Jingfeng, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China;National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
CHEN Xiaoai, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China;National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
YI Cuiping, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, ChinaFollow
ZHANG Yanjun, Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China;National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China

Corresponding Author(s)

易翠平（1973—），女，长沙理工大学教授，博士。E-mail：109823769@qq.com张彦军（1982—），男，中国热带农业科学院香料饮料研究所研究员，博士。E-mail：zhangyanjun0305@163.com

Abstract

Objective: The purpose of this study was to compare the activity difference of polyphenols in banana pulp of different varieties and to provide scientific basis for the exploitation and utilization of banana pulp polyphenols. Methods: Five banana pulp polyphenols were extracted by ultrasonic extraction, and the phenolic components were analyzed by ultra-high performance liquid chromatography （UHPLC）. The antioxidant capacity and inhibition ability of α-glucosidase were determined. Results: The total polyphenols, flavonoids and tannins content were significant differences among five varieties （P＜0.05）. Eight phenolic compounds were identified in five banana pulps, including four phenolic acids and their derivatives, and four flavonoid compounds. The five kinds of banana pulp polyphenols had certain antioxidant activities of scavenging DPPH, ABTS free radical, and reducing iron ion. All the five kinds of banana pulp polyphenols could inhibit α-glucosidase. The major bioactive components in banana pulp, catechin acid and rutin, were signicantly positively correlated with the ability of α-glucosidase inhibition （P＜0.05）. The antioxidative ability and inhibitory activity of α-glucosidase were the strongest in the pulp polyphenols of Nanjiao No.42 banana. The enzyme activity was inhibited by mixed inhibition, and the interaction with α-glucosidase was exothermic. Conclusion: Banana pulp polyphenols have good antioxidant ability and inhibition ability to α-glucosidase activity, and are expected to be a good selective inhibitor of α-glucosidase.

Publication Date

1-30-2024

First Page

153

Last Page

161

DOI

10.13652/j.spjx.1003.5788.2023.80536

Recommended Citation

Jingfeng, RAN; Xiaoai, CHEN; Cuiping, YI; and Yanjun, ZHANG (2024) "Antioxidant activity and α-glucosidase inhibitory activity of five banana pulp polyphenols," Food and Machinery: Vol. 39: Iss. 12, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2023.80536
Available at: https://www.ifoodmm.cn/journal/vol39/iss12/25

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