The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols
In this study, the total polyphenol content (TPC), total flavonoid content (TFC), and biological activity of yam polyphenols (including free phenolics, conjugated phenolics, and bound phenolics) were investigated during home cooking. Polyphenol components were preliminary detected in raw yam by HPLC...
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MDPI AG
2024-12-01
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| author | Haoping Liu Hua Zhang Mengting Geng Dingxin Shi Dongsheng Liu Yanxiao Jiao Zhiqiang Lei You Peng |
| author_facet | Haoping Liu Hua Zhang Mengting Geng Dingxin Shi Dongsheng Liu Yanxiao Jiao Zhiqiang Lei You Peng |
| author_sort | Haoping Liu |
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| description | In this study, the total polyphenol content (TPC), total flavonoid content (TFC), and biological activity of yam polyphenols (including free phenolics, conjugated phenolics, and bound phenolics) were investigated during home cooking. Polyphenol components were preliminary detected in raw yam by HPLC, including 2, 4-dihydroxybenzoic acid, syringic acid, vanillic acid, 4-coumaric acid, and sinapic acid. TPC and TFC of soluble conjugated polyphenols were the main phenolic compounds in Ruichang yam. Compared with uncooked yam, cooking times of 80 min and 40 min increased the TPC and TFC of multiple types of polyphenols, while cooking reduced the TPC and TFC of AHP (acid-hydrolyzed soluble conjugated polyphenols). All yam polyphenols exhibited good α-Glucosidase inhibitory activity; α-Glucosidase inhibitory activity was significantly higher for a cooking time of 120 min. Only some types of polyphenols had lower pancreatic lipase half-inhibition concentrations than orlistat when cooked. The pancreatic lipase of FPs (free polyphenols), BHPs (alkali-hydrolyzed soluble conjugated polyphenols), and ABPs (acid-hydrolyzed insoluble bound polyphenols) was the stronges when cooking for 80 min, and the pancreatic lipase inhibitory activity of AHPs and BBPs (alkali-hydrolyzed insoluble bound polyphenols) was strongest when cooking for 40 min. Pearson’s correlation coefficient analysis revealed that the TPC was positively correlated with the TFC, the IC<sub>50</sub> value of α-Glucosidase was negatively correlated with the IC<sub>50</sub> value of pancreatic lipase, and redox activity was positively correlated with the TPC and TFC, respectively. |
| format | Article |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-9365adaad6b545e89eb7b6f2981afee42025-01-10T13:17:30ZengMDPI AGFoods2304-81582024-12-011411410.3390/foods14010014The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam PolyphenolsHaoping Liu0Hua Zhang1Mengting Geng2Dingxin Shi3Dongsheng Liu4Yanxiao Jiao5Zhiqiang Lei6You Peng7College of Food science and Engineering, Jiangxi Agricultural University, Nanchang 330045, ChinaDepartment of Food Nutrition and Safety, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, ChinaJiangxi Ecological Chemical Engineering Technology Research Center, Jiujiang University, Jiujiang 332005, ChinaJiangxi Ecological Chemical Engineering Technology Research Center, Jiujiang University, Jiujiang 332005, ChinaJiangxi Ecological Chemical Engineering Technology Research Center, Jiujiang University, Jiujiang 332005, ChinaJiangxi Ecological Chemical Engineering Technology Research Center, Jiujiang University, Jiujiang 332005, ChinaJiangxi Ecological Chemical Engineering Technology Research Center, Jiujiang University, Jiujiang 332005, ChinaJiangxi Ecological Chemical Engineering Technology Research Center, Jiujiang University, Jiujiang 332005, ChinaIn this study, the total polyphenol content (TPC), total flavonoid content (TFC), and biological activity of yam polyphenols (including free phenolics, conjugated phenolics, and bound phenolics) were investigated during home cooking. Polyphenol components were preliminary detected in raw yam by HPLC, including 2, 4-dihydroxybenzoic acid, syringic acid, vanillic acid, 4-coumaric acid, and sinapic acid. TPC and TFC of soluble conjugated polyphenols were the main phenolic compounds in Ruichang yam. Compared with uncooked yam, cooking times of 80 min and 40 min increased the TPC and TFC of multiple types of polyphenols, while cooking reduced the TPC and TFC of AHP (acid-hydrolyzed soluble conjugated polyphenols). All yam polyphenols exhibited good α-Glucosidase inhibitory activity; α-Glucosidase inhibitory activity was significantly higher for a cooking time of 120 min. Only some types of polyphenols had lower pancreatic lipase half-inhibition concentrations than orlistat when cooked. The pancreatic lipase of FPs (free polyphenols), BHPs (alkali-hydrolyzed soluble conjugated polyphenols), and ABPs (acid-hydrolyzed insoluble bound polyphenols) was the stronges when cooking for 80 min, and the pancreatic lipase inhibitory activity of AHPs and BBPs (alkali-hydrolyzed insoluble bound polyphenols) was strongest when cooking for 40 min. Pearson’s correlation coefficient analysis revealed that the TPC was positively correlated with the TFC, the IC<sub>50</sub> value of α-Glucosidase was negatively correlated with the IC<sub>50</sub> value of pancreatic lipase, and redox activity was positively correlated with the TPC and TFC, respectively.https://www.mdpi.com/2304-8158/14/1/14Ruichang yam polyphenolsantioxidant activityα-Glucosidasepancreatic lipase |
| spellingShingle | Haoping Liu Hua Zhang Mengting Geng Dingxin Shi Dongsheng Liu Yanxiao Jiao Zhiqiang Lei You Peng The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols Foods Ruichang yam polyphenols antioxidant activity α-Glucosidase pancreatic lipase |
| title | The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols |
| title_full | The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols |
| title_fullStr | The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols |
| title_full_unstemmed | The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols |
| title_short | The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols |
| title_sort | impact of cooking on antioxidant and enzyme activities in ruichang yam polyphenols |
| topic | Ruichang yam polyphenols antioxidant activity α-Glucosidase pancreatic lipase |
| url | https://www.mdpi.com/2304-8158/14/1/14 |
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