Assessment of constituents in Allium by multivariate data analysis, high-resolution α-glucosidase inhibition assay and HPLC-SPE-NMR

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Bulbs and leaves of 35 Allium species and cultivars bought or collected in 2010–2012 were investigated with multivariate data analysis, high-resolution α-glucosidase inhibition assays and HPLC-HRMS-SPE-NMR with the aim of exploring the potential of Allium as a future functional food for management of type 2 diabetes. It was found that 30 out of 106 crude extracts showed more than 80% inhibition of the α-glucosidase enzyme at a concentration of 40 mg/mL (dry sample) or 0.4 g/mL (fresh sample). High-resolution α-glucosidase biochromatograms of these extracts allowed fast identification of three analytes with α-glucosidase inhibitory activity, and subsequent HPLC-HRMS-SPE-NMR experiments allowed identification of these as N-p-coumaroyloctopamine, N-p-coumaroyltyramine, and quercetin. The distribution of these three compounds was mapped for all samples by HPLC-ESI-HRMS. Unsupervised principal component analysis of samples from 2012 indicated that a major difference between fresh material and dried material is the increased amount of quercetin, a known α-glucosidase inhibitor.
TidsskriftFood Chemistry
Sider (fra-til)192-198
Antal sider7
StatusUdgivet - 2014

ID: 102866750