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Patel, V. H.
- Total Antioxidant Capacity of Fruits Commonly Consumed in Gujarat
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Authors
Hinal Patel
1,
V. H. Patel
1
Affiliations
1 P.G. Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, Anand (Gujarat), IN
1 P.G. Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, Anand (Gujarat), IN
Source
Food Science Research Journal, Vol 7, No 2 (2016), Pagination: 195-201Abstract
The total antioxidant activity, vitamin C and total phenols were measured from sixteen fruits and four peels. The vitamin C content ranged from 8.33 to 72 mg per cent for fruits and 8.25 to 23.33 mg per cent for fruit peels. Total phenols levels were found between 156.7 to 670.7 mg per cent for fruits and 441.0 to 1042.9 mg per cent for fruit peels. Orange, pupnus, pineapple, lemon, mango, date (red) and grape(red) had high vitamin C content whereas plum, pear, papaya, apple, pineapple, orange, date(red), mango and date (yellow) had high content of phenols on fresh weight basis. The total antioxidant capacity (TAC) expressed as per cent inhibition of lenoleic acid oxidation ranged from a high of 70.88 per cent in pineapple to a low of 8.85 per cent in sapota. In case of fruit peels, it was highest for apple peel (81.47%) and lowest for pupnus peel (16.48%). Other fruits found to have higher TAC (>30%) were plum, date (red), apple, date (yellow), orange, pupnus, banana, pear and mango.Keywords
Antioxidant Capacity, TBA, Vitamin C, Total Phenols, Fruits.
References
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- Analysis of Edible Fruits against Glycolytic Enzymes and Glycation:In vitro Approaches with in silico Validation
Abstract Views :388 |
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Authors
Affiliations
1 Laboratory of Foods and Nutrition, Post Graduate Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, Anand (Gujarat), IN
2 UGC-Centre of Advanced Study, Post Graduate Department of Biosciences, Sardar Patel University, Satellite Campus, Bakrol, Anand (Gujarat), IN
3 Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, Anand (Gujarat), IN
1 Laboratory of Foods and Nutrition, Post Graduate Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, Anand (Gujarat), IN
2 UGC-Centre of Advanced Study, Post Graduate Department of Biosciences, Sardar Patel University, Satellite Campus, Bakrol, Anand (Gujarat), IN
3 Department of Home Science, Sardar Patel University, Vallabh Vidyanagar, Anand (Gujarat), IN
Source
Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 123-134Abstract
Diabetes is the most quotidian endocrine disorder and one of the fastest growing non-communicable diseases around the globe.Commonly consumed six fruits were investigated to determine their therapeutic potential to inhibitoxidation, key glycolytic enzymes and glycation activity which has relevance in the management of hyperglycemia and type II diabetes. The in vitro analysis revealed that amla fruit showed maximum total phenols and total antioxidant capacity among all the six fruits. Amla fruit exhibited potent inhibition for both alpha amylase and alpha glucosidase enzyme activity than the positive control acarbose. The IC50value of alpha amylase inhibition and alpha glucosidase inhibition in amla was found to be high among all the fruits. Further, amla fruit phenolic compound (gallic acid) confirmed better in silico enzyme inhibitory action with alpha glucosidase with a binding energy of -6.21kcal/mol than alpha amylase. In antiglycation activity amla and mango fruits showed potent inhibition. Pearson correlation results showed a strong correlation (p<0.01) between total phenol with flavonoids, total antioxidant capacity and antiglycation activities.The results obtained in this study showed that amla and mango had potent potential for the management of hyperglycemia, diabetes and the related condition of oxidative stress. Hence, these fruits can be prescribed to treat diabetes in safest way by incorporating them in natural medications.Keywords
Fruits, Alpha Amylase, Alpha Glucosidase, Antiglycation, Antioxidant, In silico.References
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