Citation: TIAN Si-Zhu, LI Xu-Wen, ZANG Shuang, ZHANG Zi-Wei, ZHANG Han-Qi, YU Yong. Investigation of α-Amylase and Tyrosinase Inhibitory Activities, Phenolic Compounds, and Antioxidant Activity in Ten Kinds of Wild Fruits[J]. Chinese Journal of Analytical Chemistry, ;2021, 49(3): 449-459. doi: 10.19756/j.issn.0253-3820.201629 shu

Investigation of α-Amylase and Tyrosinase Inhibitory Activities, Phenolic Compounds, and Antioxidant Activity in Ten Kinds of Wild Fruits

1.
College of Chemistry, Jilin University, Changchun 130012, China;
2.
College of Instrumentation and Electrical Engineering, Jilin University, Changchun 130061, China

Corresponding author: YU Yong, analchem_JLU@163.com
Received Date: 27 October 2020
Revised Date: 20 December 2020

Fund Project: Thirteenth Five-Year Program for Science and Technology of Education Department of Jilin Province (No. 2016-409) and the Science and Technology Development Planning Project of Jilin Province (Nos. 20180201059SF, 20180201027GX).

Ten kinds of edible wild fruits from China, especially northeast China, were analyzed for their α-amylase and tyrosinase inhibitory activities. The extract of the fruit of dwarf apple had the highest α-amylase inhibitory activities and its IC₅₀ value was close to that of acarbose, which indicated that the extract of the fruit of dwarf apple could be a good candidate for the treatment of non-insulin dependent diabetes. The antioxidant capacity was determined using DPPH method. The total phenolics and total anthocyanins were determined by Folin-Ciocalteu method and pH-differential method, respectively. The contents of seven phenolic acids were determined by high-performance liquid chromatography (HPLC). The tyrosinase inhibitory activity was found to be highly correlated with both total phenolic content and antioxidant capacity. The contents of total phenolics in the frozen wild fruits ranged from 617.3 to 7447.4 μg/g. Eight out of ten wild fruits showed high antioxidant capacity. A significant correlation between the antioxidant capacity of raw (fresh) and frozen fruits indicated that fast freezing fruit powder in liquid nitrogen followed by fast thawing did not damage the antioxidant properties of the wild fruits.
- Wild fruits,
- α-Amylase inhibitory activity,
- Tyrosinase inhibitory activity,
- Phenolic acids,
- High performance liquid chromatography
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