Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: Effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity

Although phytochemical contents of Gac fruit have been extensively analyzed, information about the bioactive compounds and valorization of Gac leaves is limited. In this study, Gac (Momordica cochinchinensis Spreng.) leaves at different maturity stages (young: YL, mature: ML and old: OL leaves) were...

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Published in:Italian journal of food science 2021-01, Vol.33 (SP1), p.34-42
Main Authors: Nguyen, Thi Minh Chau, Gavahian, Mohsen, Tsai, Pi-Jen
Format: Article
Language:English
Subjects:
Acids
Aluminum
Amylases
Analysis
Antioxidants
Bioactive compounds
Biological activity
Carbohydrates
Chromatography
Colorimetry
Developmental biology
Diabetes
Dietary supplements
Enzymes
Flavonoids
Food preservation
Gallic acid
Glucosidase
High performance liquid chromatography
Hyperglycemia
Isoflavones
Liquid chromatography
Medicine, Botanic
Medicine, Herbal
Momordica cochinchinensis
Phenols
Phytochemicals
Potassium
Quercetin
Reagents
Sodium
Solvents
Sonication
Spectrophotometry
Superoxide
Superoxide dismutase
Ultrasonic imaging
α-Amylase
α-Glucosidase
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description Although phytochemical contents of Gac fruit have been extensively analyzed, information about the bioactive compounds and valorization of Gac leaves is limited. In this study, Gac (Momordica cochinchinensis Spreng.) leaves at different maturity stages (young: YL, mature: ML and old: OL leaves) were extracted during a 20 min of 150-W sonication process. Color, phytochemicals, antioxidant activity, and inhibitory effects against carbohydrate-hydrolyzing enzymes were assessed by colorimetric, high-performance liquid chromatography, and spectrophotometric methods, respectively. Results indicated a decrease in L* (lightness) and an increase in a* (greenness–redness) during maturation of leaves. The YL extract had the highest contents of phytochemicals with 4897.01 (mg gallic acid equivalent [GAE] per 100 gram dried weight [DW]), total phenolics, 592.81 (mg querce-tin [QE]/100 g DW), total flavonoids, 34.77% ?-amylase inhibitory activity, and 40.21% ?-glucosidase inhibitory activity. Myricetin (43%), vitexin (22%), and esculetin (11%) were the major bioactive compounds detected in YL extract. Also, the superoxide dismutase (SOD)-like capacity of the extract decreased from 11,599.96 to 3,999.63 U/g DW during the transformation of YL to OL. Extract of Gac leaves was found to be a potential ingredient for food preservation and supplementation that could reduce postprandial hyperglycemia.
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In this study, Gac (Momordica cochinchinensis Spreng.) leaves at different maturity stages (young: YL, mature: ML and old: OL leaves) were extracted during a 20 min of 150-W sonication process. Color, phytochemicals, antioxidant activity, and inhibitory effects against carbohydrate-hydrolyzing enzymes were assessed by colorimetric, high-performance liquid chromatography, and spectrophotometric methods, respectively. Results indicated a decrease in L* (lightness) and an increase in a* (greenness–redness) during maturation of leaves. The YL extract had the highest contents of phytochemicals with 4897.01 (mg gallic acid equivalent [GAE] per 100 gram dried weight [DW]), total phenolics, 592.81 (mg querce-tin [QE]/100 g DW), total flavonoids, 34.77% ?-amylase inhibitory activity, and 40.21% ?-glucosidase inhibitory activity. Myricetin (43%), vitexin (22%), and esculetin (11%) were the major bioactive compounds detected in YL extract. 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Also, the superoxide dismutase (SOD)-like capacity of the extract decreased from 11,599.96 to 3,999.63 U/g DW during the transformation of YL to OL. Extract of Gac leaves was found to be a potential ingredient for food preservation and supplementation that could reduce postprandial hyperglycemia.</abstract><cop>Pinerolo</cop><pub>Chiriotti Editori S.r.l</pub><doi>10.15586/ijfs.v33iSP1.1987</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record>
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ispartof Italian journal of food science, 2021-01, Vol.33 (SP1), p.34-42
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subjects Acids
Aluminum
Amylases
Analysis
Antioxidants
Bioactive compounds
Biological activity
Carbohydrates
Chromatography
Colorimetry
Developmental biology
Diabetes
Dietary supplements
Enzymes
Flavonoids
Food preservation
Gallic acid
Glucosidase
High performance liquid chromatography
Hyperglycemia
Isoflavones
Liquid chromatography
Medicine, Botanic
Medicine, Herbal
Momordica cochinchinensis
Phenols
Phytochemicals
Potassium
Quercetin
Reagents
Sodium
Solvents
Sonication
Spectrophotometry
Superoxide
Superoxide dismutase
Ultrasonic imaging
α-Amylase
α-Glucosidase
title Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: Effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity
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