alpha-Glucosidase inhibition and antioxidant activity of an oenological commercial tannin. Extraction, fractionation and analysis by HPLC/ESI-MS/MS and H-1 NMR

作者：Muccilli Vera^*; Cardullo Nunzio; Spatafora Carmela^*; Cunsolo Vincenzo; Tringali Corrado

来源：Food Chemistry, 2017, 215: 50-60.

DOI：10.1016/j.foodchem.2016.07.136

• Plant polyphenols
• Oenological tannins
• Quercus robur
• alpha-Glucosidase inhibition
• HPLC/ESI-MS/MS
• H-1 NMR

Two batches of the oenological tannin Tan'Activ R, (toasted oak wood - Quercus robur), were extracted with ethanol. A fractionation on XAD-16 afforded four fractions for each extract. Extracts and fractions were evaluated for antioxidant activity (DPPH), polyphenol content (GAE) and yeast alpha-glucosidase inhibitory activity. Comparable results were obtained for both columns, fractions X1B and X2B showing the highest antioxidant activity. Fractions X1C and X2C notably inhibited alpha-glucosidase, with IC50 = 9.89 and 8.05 mu g/mL, respectively. Fractions were subjected to HPLC/ESI-MS/MS and H-1 NMR analysis. The main phenolic constituents of both X1B and X2B were a monogalloylglucose isomer (1), a HHDP-glucose isomer (2), castalin (3) gallic acid (4), vescalagin (5), and grandinin (or its isomer roburin E, 6). X1C and X2C showed a complex composition, including non-phenolic constituents. Fractionation of X2C gave a subfraction, with enhanced alpha-glucosidase inhibitory activity (IC50 = 6.15 mu g/mL), with castalagin (7) as the main constituent.

• 出版日期2017-1-15