Antioxidant and antidiabetic effects of Garcinia schomburgkiana extracts and fermented

Boonburapong Bongkoj, . and Thummajitsakul Sirikul, . and Silprasit Kun, . Antioxidant and antidiabetic effects of Garcinia schomburgkiana extracts and fermented. pp. 45-60. ISSN 1511-3701

This study investigated total phenolic contents antioxidant activities and antidiabetic activities in flesh seed and leaf extracts and the fermented juices of Garcinia schomburgkiana Pierre (Madan). Seed extract showed the highest total phenolic content radical scavenging activity and amylase inhibitory activity whereas the leaf extract had the strongest ferrous ion chelating activity and inhibitory activities on glucosidase and lipase. The very strong positive correlation between total phenolic content and radical scavenging activity and between ferrous ion chelating and glucosidase inhibitory activities were significantly found (r 1.000 and 0.998 at P0.05 respectively). Moreover the Madan juice revealed the highest total phenolic content at 72 hour fermentation. However production of radical scavenging and ferrous ion chelating activities of fermented juices increased at the start of fermentation. Additionally amylase inhibitory activity increased during 24 hour fermentation whereas glucosidase and lipase inhibitory activity reached maximal levels during 17 day and 48 hour fermentation respectively. The total phenolic contents of the fermented juices were very strongly negatively correlated with radical scavenging activity and ferrous ion chelating activity significantly (r -0.869 and -0.937 at P0.05 respectively). In addition the very strong positive correlation between radical scavenging activity and ferrous ion chelating activity was significantly found (r 0.804 P0.05). Our results indicated that G. schomburgkiana Pierre is a potential nutraceutical source and its fermented juice can be further improved as a healthy fruit.

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Abstract

This study investigated total phenolic contents antioxidant activities and antidiabetic activities in flesh seed and leaf extracts and the fermented juices of Garcinia schomburgkiana Pierre (Madan). Seed extract showed the highest total phenolic content radical scavenging activity and amylase inhibitory activity whereas the leaf extract had the strongest ferrous ion chelating activity and inhibitory activities on glucosidase and lipase. The very strong positive correlation between total phenolic content and radical scavenging activity and between ferrous ion chelating and glucosidase inhibitory activities were significantly found (r 1.000 and 0.998 at P0.05 respectively). Moreover the Madan juice revealed the highest total phenolic content at 72 hour fermentation. However production of radical scavenging and ferrous ion chelating activities of fermented juices increased at the start of fermentation. Additionally amylase inhibitory activity increased during 24 hour fermentation whereas glucosidase and lipase inhibitory activity reached maximal levels during 17 day and 48 hour fermentation respectively. The total phenolic contents of the fermented juices were very strongly negatively correlated with radical scavenging activity and ferrous ion chelating activity significantly (r -0.869 and -0.937 at P0.05 respectively). In addition the very strong positive correlation between radical scavenging activity and ferrous ion chelating activity was significantly found (r 0.804 P0.05). Our results indicated that G. schomburgkiana Pierre is a potential nutraceutical source and its fermented juice can be further improved as a healthy fruit.

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Item Type:	Article
AGROVOC Term:	Garcinia
AGROVOC Term:	Extraction
AGROVOC Term:	Fermentation
AGROVOC Term:	Colorimetry
AGROVOC Term:	Leaf extracts
AGROVOC Term:	Seed extracts
AGROVOC Term:	Fruit juices
AGROVOC Term:	Fruit extracts
AGROVOC Term:	Phenolic content
AGROVOC Term:	Enzyme inhibitors
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8122

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