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Antioxidant and α-glucosidase inhibitory activities of eight neglected fruit extracts and UHPLC-MS/MS profile of the active extracts

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Abstract

The 70% ethanolic extracts from eight neglected fruits; Muntingia calabura, Leucaena leucocephala, Spondias dulcis, Syzygium jambos, Mangifera caesia, Ardisia elliptica, Cynometra cauliflora and Ficus auriculata were evaluated for their 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, α-glucosidase inhibitory activities as well as total phenolic content. The results of this study revealed that M. caesia fruit extract demonstrated the most potent radical scavenging activity. Among the fruits examined for α-glucosidase inhibitory activity, M. calabura and F. auriculata exhibited strong activity with no significant difference. The Pearson correlation indicated that the activities of M. caesia and F. auriculata contributed by phenolic compounds. A total of 65 metabolites were tentatively identified by using ultra-high-performance liquid chromatography tandem mass spectrometry (UHLPC-MS/MS). These findings suggested that the possible application of M. caesia and F. auriculata as a functional food with antioxidant and α-glucosidase inhibitory properties.

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Acknowledgements

This research was supported by grant from Universiti Putra Malaysia (UPM/700/2/1/GPB/2017/9597400) under Putra High Impact Grant Scheme.

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Authors and Affiliations

  1. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Siti Norhamimah Mohamed Yunus, Faridah Abas, Ahmad Haniff Jaafar & Siti Zulaikha Abd Ghafar

  2. Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

    Faridah Abas, Awanis Azizan & Nur Khaleeda Zulaikha Zolkeflee

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  1. Siti Norhamimah Mohamed Yunus
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  2. Faridah Abas
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Mohamed Yunus, S.N., Abas, F., Jaafar, A.H. et al. Antioxidant and α-glucosidase inhibitory activities of eight neglected fruit extracts and UHPLC-MS/MS profile of the active extracts. Food Sci Biotechnol 30, 195–208 (2021). https://doi.org/10.1007/s10068-020-00856-x

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