The Abilities of Cinnamon Polyphenols to Scavenge Free Radicals and Inhibit α-Glucosidase
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Abstract:
The main aim of this study to investigate the in vitro antioxidant activity and ability to inhibit α-glucosidase of the cinnamon polyphenols, to provide theoretical basis for their development and applications. The total phenolic contents of the cinnamon polyphenols were determined by the folin-phenol method. The ABTS+, Fe3+, DPPH? and OH- scavenging abilities and the inhibition of α-glucosidase activity of the cinnamon polyphenols were detected using the kits and organic reagents. The results showed that the content of cinnamon polyphenols was 64.43 mg/g (dry weight), and significant scavenging abilities towards ABTS+, Fe3+, DPPH? and OH- were detected with the IC50 values (half inhibitory concentration) being 0.71, 0.27, 0.18 and 0.97 mg/mL, respectively). The scavenging abilities of the cinnamon polyphenols towards the above-mentioned free radicals were in the order of DPPH?>Fe3+>ABTS+> OH-, and exhibited in a dose-dependent manner (scavenging ability increased with an elevated mass concentration). The cinnamon polyphenols had a significant inhibitory effect on α-glucosidase in a dose-dependent manner, with an IC50 value as 0.048 mg/mL, and such inhibition was significantly greater than that of acarbose. Therefore, the cinnamon polyphenols possess significant abilities to scavenge ABTS+, Fe3+, DPPH?, OH- radicals, and inhibit the activity of α-glucosidase.
