In vitro screening of phenolic compounds, potential inhibition against α-amylase and α-glucosidase of culinary herbs in Thailand

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 964-971

  Wongsa, Prinya ^a   Chaiwarit, Jiranun ^a   Zamaludien, Anis ^a  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

Author keywords

Anti hyperglycaemic potential; Antioxidant; Herbs; Phenolic compounds; Principal component analysis (PCA)

Indexed keywords

ANTI-HYPERGLYCAEMIC POTENTIAL; ANTIOXIDANT; HERBS; PHENOLIC COMPOUNDS; PRINCIPAL COMPONENT ANALYSIS (PCA);

AMYLASES; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; SOLVENT EXTRACTION;

PLANT EXTRACTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACACIA EXTRACT; ALPHA GLUCOSIDASE; AMYLASE; ANTIOXIDANT; BITTER GOURD EXTRACT; CAFFEIC ACID; CENTELLA ASIATICA EXTRACT; CORK WOOD TREE EXTRACT; COUMARIC ACID; CURCUMA LONGA EXTRACT; GALANGAL EXTRACT; GARLIC EXTRACT; GINGER EXTRACT; HIBISCUS SABDARIFFA EXTRACT; HOLY BASIL EXTRACT; HYDROCINNAMIC ACID; IVY GOURD EXTRACT; LABLAB BEAN EXTRACT; OCIMUM BASILICUM EXTRACT; ONION EXTRACT; PEPPERMINT EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; ROSELLA EXTRACT; SESBAN EXTRACT; UNCLASSIFIED DRUG; UNINDEXED DRUG; WATERCRESS EXTRACT; WINGED BEAN EXTRACT; YELLOW BERRIED NIGHTSHADE EXTRACT;

ACACIA; ALPINIA OFFICINARUM; ANGIOSPERM; ANTIOXIDANT ACTIVITY; ARTICLE; AUBERGINE; BASIL; BOESENBERGIA ROTUNDA; CAPSICUM FRUTESCENS; CENTELLA ASIATICA; COCCINIA GRANDIS; CONTROLLED STUDY; CUCUMBER; CURCUMA LONGA; CYMBOPOGON CITRATUS; DIET; ENZYME INHIBITION; FOOD ANALYSIS; FOOD COMPOSITION; GARLIC; GINGER; HERB; HIBISCUS SABDARIFFA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUTTUYNIA CORDATA; HYPERGLYCEMIA; IN VITRO STUDY; LABLAB PURPUREUS; LEGUME; MENTHA CANALENISA; MENTHA PIPERITA; MOMORDICA CHARANTIA; MONORDICA BALSAMINA; NEPTUNIA OLERACEAE; OCIMUM TENUIFLORUM; ONION; OXIDATION; PARSLEY; PEPPER; PIPER SARMENTOSUM; PRINCIPAL COMPONENT ANALYSIS; PSOPHOCARPUS TETRAGONOLOBUS; PUMPKIN; SEBANIA GRANDIFLORA; SESBANIA; SOLANUM XANTHOCARPUM; THAILAND;

ACACIA; ALLIACEAE; ALLIUM ASCALONICUM; ALLIUM CEPA; ALLIUM SATIVUM; APIACEAE; CUCURBITACEAE; FABACEAE; KAEMPFERIA GALANGA; MENTHA; MENTHA X PIPERITA; MOMORDICA CHARANTIA; OCIMUM TENUIFLORUM; SOLANACEAE; SOLANUM; SOLANUM XANTHOCARPUM;

EID: 80755159304     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.088     Document Type: Article

References (19)

1. N. Balasundram, K. Sundram, and S. Samman Phenolic compounds in plants and agro-industrial by-product: Antioxidant, occurrence, and potential uses Food Chemistry 99 2006 191 203
2. A. Chanwitheesuk, A. Teerawutgulrag, and N. Rakariyatham Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand Food Chemistry 92 2005 491 497 (Pubitemid 40445509)
3. P.B. Cheah, and N.H. Abu-Hasim Natural antioxidant extract from galangal (Alpinia galanga) for minced beef Journal of the Science of Food and Agriculture 80 2000 1565 1571 (Pubitemid 30597642)
4. S. Cheplick, Y.I. Kwon, P. Bhowmik, and K. Shetty Phenolic-linked variation in strawberry cultivars for potential dietary management of hyperglycemia and related complications of hypertension Bioresource Technology 101 2010 404 413
5. A. Field Discovering statistics using SPSS 2005 SAGE Publications London
6. V. Fievez, B. Vlaeminck, M.S. Dhanoa, and R. Dewhurst Use of principal component analysis to investigate the origin of heptadecenoic and conjugated linoleic acids in milk Journal of Dairy Science 86 2003 4047 4053 (Pubitemid 39066969)
7. J. Javanmardi, C. Stushnoff, E. Locke, and J.M. Vivanco Antioxidant activity and total phenolic content of Iranian Ocimum accessions Food Chemistry 83 2003 547 550 (Pubitemid 37162807)
8. C. Jayasinghe, N. Gotoh, T. Aoki, and S. Wada Phenolics composition and antioxidant activity of sweet basil (Ocimum basilicum L.) Journal of Agricultural and Food Chemistry 51 2003 4442 4449
9. A. King, and G. Young Characteristics and occurrence of phenolic phytochemicals Journal of American Dietary Association 81 1999 213 218 (Pubitemid 29077349)
10. R. Klein Hyperglycemia and microvascular and macrovascular disease in diabetes Diabetes Care 18 2 1985 258 268
11. W.J. Krazanowski Looking at multivariate data P. Krazanowski, Principles of multivariate analysis: A user's perspective 1998 Clarendon Press Oxford 86 178
12. Y.I. Kwon, D.A. Vattem, and K. Shetty Evaluation of clonal herbs of Limiaceae spices for management of diabetes and hypertension Asian Pacific Journal of Clinical Nutrition 15 1 2006 107 118 (Pubitemid 43341846)
13. T.T. Mai, N.N. Thu, P.G. Tien, and N.V. Chuyen Alpha-glucosidase inhibitory and antioxidant activities of Vietnamese edible plants and their relationships with polyphenol contents Journal of Nutrition Science Vitaminol 53 2007 267 276 (Pubitemid 47217225)
14. H. McGee Flavoring from plants: herbs and spices, tea and coffee H. McGee, McGee on food and cooking 2004 Hodder and Stoughton Ltd London 385 450
15. L.G. Ranilla, Y.I. Kwon, E. Apostolidis, and K. Shetty Phenolic compounds antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America Bioresource Technology 101 2010 4676 4689
16. B. Shan, Y.Z. Cai, M. Sun, and H. Corke Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents Journal of Agricultural and Food Chemistry 53 2005 7749 7759 (Pubitemid 41499618)
17. B.M. Silva, P.B. Andrade, R.C. Martins, R.M. Seabra, and M.A. Ferreira Principal component analysis as tool of characterization of quince (Cydonia oblonga Miller) jam Food Chemistry 94 2006 504 512 (Pubitemid 41219761)
18. K. Srinivasan Plant foods in the management of diabetes mellitus: Spices as beneficial antidiabetic food adjuncts International Food Science and Nutrition 56 2005 399 414 (Pubitemid 43135377)
19. P. Tangkanakul, P. Auttaviboonkul, B. Niyomwit, N. Lowvitoon, P. Charoenthamawat, and G. Trakoontivakorn Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing International Food Research Journal 16 2009 571 580