Maesa indica: a nutritional wild berry rich in polyphenols with special attention to radical scavenging and inhibition of key enzymes, α-amylase and α-glucosidase

Saravanan Shanmugam, John Prakash Baby, Rahul Chandran, Sajeesh Thankarajan, Parimelazhagan Thangaraj

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

Abstract

The present study was aimed to evaluate the nutritional, antioxidant properties and inhibition of the key enzyme such as α-amylase and α-glucosidase from the fruits of Maesa indica. The results revealed that M. indica fruits possess an enormous amount of protein (45.68 mg/g), carbohydrates (25.12 mg/g) and mineral elements. The acetone extract were capable of hunting radicals by providing electrons and break chain reaction, especially in ABTS·+ (3719.23 µmol TE/g extract), OH· (66.50 %) and NO· (81.50 %) radical scavenging assays. The methanol extract showed a strong inhibition towards α-amylase and α-glucosidase (IC50 of 37.80 and 23.74 µg/mL, respectively). HPLC analysis enumerate that both extracts illustrates the presence of polyphenolic compounds namely quercetin, caffeic acid, rutin and chlorogenic acid.

Original languageEnglish
Pages (from-to)2957-2965
Number of pages9
JournalJournal of Food Science and Technology
Volume53
Issue number7
DOIs
Publication statusPublished - 1 Jul 2016
Externally publishedYes

Keywords

  • Free radical
  • Maesa indica
  • α-Amylase
  • α-Glucosidase

ASJC Scopus subject areas

  • Food Science

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