Extraction and Study of Hypoglycemic Constituents from <i>Myrica rubra</i> Pomace
<i>Myrica rubra</i> 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 <i>Myrica rubra</i> pomace, an optimized extrac...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/3/846 |
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| author | Guoli Chang Chenggang Cai Yannan Xiang Xiangjun Fang Hailong Yang |
| author_facet | Guoli Chang Chenggang Cai Yannan Xiang Xiangjun Fang Hailong Yang |
| author_sort | Guoli Chang |
| collection | DOAJ |
| description | <i>Myrica rubra</i> 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 <i>Myrica rubra</i> 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·g<sup>−1</sup> total polyphenols content) were: extraction temperature 60 °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-<i>O</i>-glucoside, hyperoside, and quercitrin. DPPH and hydroxyl radical scavenging tests showed that the <i>Myrica rubra</i> polyphenols extract had strong antioxidant abilities. It is evident that the residual polyphenols present in <i>Myrica rubra</i> pomace have strong hypoglycemic activity and the juiced fruits can be further exploited for medicinal purposes. |
| first_indexed | 2024-03-09T23:28:36Z |
| format | Article |
| id | doaj.art-bdb0b43c0f9442989909b7c6a098d896 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T23:28:36Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj.art-bdb0b43c0f9442989909b7c6a098d8962023-11-23T17:13:29ZengMDPI AGMolecules1420-30492022-01-0127384610.3390/molecules27030846Extraction and Study of Hypoglycemic Constituents from <i>Myrica rubra</i> PomaceGuoli Chang0Chenggang Cai1Yannan Xiang2Xiangjun Fang3Hailong Yang4School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, ChinaSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, ChinaSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, ChinaInstitute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310023, ChinaCollege of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China<i>Myrica rubra</i> 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 <i>Myrica rubra</i> 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·g<sup>−1</sup> total polyphenols content) were: extraction temperature 60 °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-<i>O</i>-glucoside, hyperoside, and quercitrin. DPPH and hydroxyl radical scavenging tests showed that the <i>Myrica rubra</i> polyphenols extract had strong antioxidant abilities. It is evident that the residual polyphenols present in <i>Myrica rubra</i> pomace have strong hypoglycemic activity and the juiced fruits can be further exploited for medicinal purposes.https://www.mdpi.com/1420-3049/27/3/846<i>Myrica rubra</i> residuediabetes managementpolyphenolsα-Glucosidase inhibitionHPLC |
| spellingShingle | Guoli Chang Chenggang Cai Yannan Xiang Xiangjun Fang Hailong Yang Extraction and Study of Hypoglycemic Constituents from <i>Myrica rubra</i> Pomace Molecules <i>Myrica rubra</i> residue diabetes management polyphenols α-Glucosidase inhibition HPLC |
| title | Extraction and Study of Hypoglycemic Constituents from <i>Myrica rubra</i> Pomace |
| title_full | Extraction and Study of Hypoglycemic Constituents from <i>Myrica rubra</i> Pomace |
| title_fullStr | Extraction and Study of Hypoglycemic Constituents from <i>Myrica rubra</i> Pomace |
| title_full_unstemmed | Extraction and Study of Hypoglycemic Constituents from <i>Myrica rubra</i> Pomace |
| title_short | Extraction and Study of Hypoglycemic Constituents from <i>Myrica rubra</i> Pomace |
| title_sort | extraction and study of hypoglycemic constituents from i myrica rubra i pomace |
| topic | <i>Myrica rubra</i> residue diabetes management polyphenols α-Glucosidase inhibition HPLC |
| url | https://www.mdpi.com/1420-3049/27/3/846 |
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