α-Glucosidase inhibition and antioxidant activity of an oenological commercial tannin. Extraction, fractionation and analysis by HPLC/ESI-MS/MS and ¹H NMR

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• 作者：Vera Muccilli ; ^{v.muccilli@unict.it" class="auth_mail" title="E-mail the corresponding author} ; Nunzio Cardullo ^{ncardullo@unict.it" class="auth_mail" title="E-mail the corresponding author} ; Carmela Spatafora ; ^{cspatafo@unict.it" class="auth_mail" title="E-mail the corresponding author} ; Vincenzo Cunsolo ^{vcunsolo@unict.it" class="auth_mail" title="E-mail the corresponding author} ; Corrado Tringali ^{ctringali@unict.it" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Plant polyphenols ; Oenological tannins ; Quercus robur ; α-Glucosidase inhibition ; HPLC/ESI-MS/MS ; 1H NMR
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 January 2017
• 年：2017
• 卷：215
• 期：Complete
• 页码：50-60
• 全文大小：1110 K

文摘

<dl class="listitem" id="list_l0005"><dt class="label">•dt><dd>

d="p0005">An oak wood oenological commercial tannin was extracted and fractionated on XAD-16.

dd><dt class="label">•dt><dd>

d="p0010">Fractions X1B and X2B showed enhanced antioxidant activity.

dd><dt class="label">•dt><dd>

d="p0015">Fractions X1C and X2C showed noticeable α-glucosidase inhibitory activity.

dd><dt class="label">•dt><dd>

d="p0020">The HPLC/ESI-MS/MS and ¹H NMR analyses allowed to identify the main constituents.

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