Food Research Institute

Guzmán-Ceferino, J. – Morales-Ovando, M. – Moguel-Ordoñez, Y. – Betancur-Ancona, D. – Carrera-Lanestosa, A.
In vitro antioxidant and alpha-amylase inhibitory activity of extracts from peel and pulp of Chrysophyllum cainito cultivated in the Mexican southeast
Journal of Food and Nutrition Research, 61, 2022, No. 1, s. 16-26

Areli Carrera, Food Biotechnology Laboratory, Juárez Autonomous University of Tabasco, Road Villahermosa-Teapa S/N, 86280 Villahermosa, Tabasco, México. e-mail: areli.carrera2000@gmail.com

Received 2 July 2021; 1st revised 21 October 2021; accepted 2 November 2021; published online 11 January 2022.

Summary: Four extracts of Chrysophyllum cainito L. were made, namely, ethanolic extract of pulp (EEPC), ethanolic extract of peel (EECC), aqueous extract of pulp (EAPC) and aqueous extract of peel (EACC). The content of phenols and flavonoids, as well as antioxidant activity and in vitro antidiabetic activity, were determined for these extracts. EECC showed a higher content of phenolic compounds and total flavonoids compared to the pulp extracts, specifically 5.16 ± 0.13 g.kg^-1 (expressed as gallic acid equivalents) and 4.71 ± 0.18 g.kg^-1 (expressed as catechin equivalents), respectively. Regarding the antioxidant activity, EECC free radical scavenging of 78.8 ± 0.1 % was determined by the 2,2-diphenyl-1-picrilhidrazyl (DPPH) assay and 80.3 ± 0.1 % by the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. EECC had the highest inhibition index on the digestive enzyme alpha-amylase (87.7 ± 8.3 %). The Chrysophyllum cainito fruit was found to possess a free radical donor capacity and inhibitory activity of amylolytic enzyme, important in control of diabetes mellitus and its complications.

Keywords: Chrysophyllum cainito; phenolic; flavonoid; antioxidant activity; alpha-amylase

Download:
  (pdf, 609.59 Kb, 564x)