Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars

The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayber...

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Autores principales:	Zhe Liu, Jiagan Zhang, Shengmin Lu, Weimin Tang, Yibin Zhou, Siew Young Quek
Formato:	article
Lenguaje:	EN
Publicado:	KeAi Communications Co., Ltd. 2022
Materias:	Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/e7313499bbde4fd783c4b76fc29ffb98
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spelling	oai:doaj.org-article:e7313499bbde4fd783c4b76fc29ffb982021-11-28T04:32:03ZEffects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars2213-453010.1016/j.fshw.2021.11.014https://doaj.org/article/e7313499bbde4fd783c4b76fc29ffb982022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2213453021001105https://doaj.org/toc/2213-4530The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive.Zhe LiuJiagan ZhangShengmin LuWeimin TangYibin ZhouSiew Young QuekKeAi Communications Co., Ltd.articleChinese bayberryDryingPhenolic componentsAntioxidant activitiesIn vitro hypoglycemic activitiesNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 366-373 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities Nutrition. Foods and food supply TX341-641
spellingShingle	Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities Nutrition. Foods and food supply TX341-641 Zhe Liu Jiagan Zhang Shengmin Lu Weimin Tang Yibin Zhou Siew Young Quek Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
description	The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive.
format	article
author	Zhe Liu Jiagan Zhang Shengmin Lu Weimin Tang Yibin Zhou Siew Young Quek
author_facet	Zhe Liu Jiagan Zhang Shengmin Lu Weimin Tang Yibin Zhou Siew Young Quek
author_sort	Zhe Liu
title	Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
title_short	Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
title_full	Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
title_fullStr	Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
title_full_unstemmed	Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
title_sort	effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two chinese bayberry (myrica rubra sieb. et zucc.) cultivars
publisher	KeAi Communications Co., Ltd.
publishDate	2022
url	https://doaj.org/article/e7313499bbde4fd783c4b76fc29ffb98
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Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars

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