Inhibitory effects of Total Flavonoids Extracted from Peel of Citrus Sinensis Osbeck cv. Hongjiang on α-glucosidase and Pancreatic Lipase activities
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Abstract:
In order to further utilize the peel of Citrus sinensis Osbeck cv. Hongjiang as potential functional food, the optimum extraction process of total flavonoids was studied by orthogonal experiment and ultrasonic-assisted extraction method using the extraction efficiency of flavonoids as the evaluation index. Then the inhibitory effect on α-glucosidase and pancreatic lipase was investigated. Results showed that the optimum conditions were as follows: ultrasonic temperature of 70℃, solid-liquid ratio of 1:5 and extraction time of 50 min, and the total flavonoids extraction yield was 82.57 mg/g，which was much higher than the one by hot water extraction. The IC50 values of Citrus sinensis peel flavonoids extract (CSFE) with regard to α-glucosidase and pancreatic lipase inhibition were 2.95 mg/mL and 28.54 mg/mL, respectively. The inhibitory activities of CSFE on pancreatic lipase were significantly concentration-dependent within a concentration range from 10 mg/mL to 50 mg/mL, and both the types of inhibition were determined as mixed-type inhibition. Results above indicated that the CSFE possessed good inhibitory activities on α-glucosidase and pancreatic lipase, which provided a theoretical foundation for the development of bioactive health products with hypoglycemic and weight reducing function.
