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The in vitro antioxidant, α-amylase and α-glucosidase inhibitory ability of different parts of passion fruit (Passiflora edulis) extract

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dc.contributor.authorJeon, Joo Young-
dc.contributor.authorKim, Myung Hyun-
dc.contributor.authorHan, Young Sil-
dc.date.accessioned2023-11-08T07:46:43Z-
dc.date.available2023-11-08T07:46:43Z-
dc.date.issued2022-12-
dc.identifier.issn1976-0442-
dc.identifier.issn2234-7941-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152253-
dc.description.abstractThe purpose of this study is to investigate the various functionalities of the peels, pulps, and seeds of passion fruit. Proximate composition, mineral contents, phenolic acid contents, total polyphenols, total flavonoids, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, 2,2'-azinobis(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, reducing power, α-glucosidase, and α-amylase inhibitory activities were measured for each part of passion fruit. Proximate composition analysis of the passion fruit indicated that moisture content contained (4.78-8.20%), carbohydrate (68.33-73.23%), protein (8.78-13.63%), fat (1.19-11.60%), and ash (1.51-8.80%). K, Ca, Na and Fe were the predominant mineral in the peels. P and Mg were the predominant mineral in the pulps. All the antioxidant activities (total polyphenols, total flavonoids, DPPH radical scavenging, ABTS radical scavenging, and reducing power) showed high results in the seeds. α-Glucosidase and α-amylase inhibitory activities IC50 were in the peels (5.59 and 63.16 mg/mL), in the pulps (3.80 and 31.90 mg/mL), and in the seeds (0.06 and 1.02 mg/mL). These results indicated that the pulps, peels, and seeds of passion fruit have value as natural antioxidants with the high quality functional components. © The Korean Society for Applied Biological Chemistry 2022.-
dc.format.extent7-
dc.language한국어-
dc.language.isoKOR-
dc.publisherKorean Society for Applied Biological Chemistry-
dc.titleThe in vitro antioxidant, α-amylase and α-glucosidase inhibitory ability of different parts of passion fruit (Passiflora edulis) extract-
dc.title.alternative패션프루트 부위별 추출물의 in vitro 항산화와 α-amylase 및 α-glucosidase 저해 활성-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.3839/jabc.2022.034-
dc.identifier.scopusid2-s2.0-85145569600-
dc.identifier.bibliographicCitationJournal of Applied Biological Chemistry, v.65, no.4, pp 261 - 267-
dc.citation.titleJournal of Applied Biological Chemistry-
dc.citation.volume65-
dc.citation.number4-
dc.citation.startPage261-
dc.citation.endPage267-
dc.type.docTypeArticle-
dc.identifier.kciidART002906000-
dc.description.isOpenAccessY-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthorAntioxidant activity-
dc.subject.keywordAuthorPassion fruit-
dc.subject.keywordAuthorProximate analysis-
dc.identifier.urlhttps://www.jabc.or.kr/journal/view.html?doi=10.3839/jabc.2022.034-
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