Fractionation, enzyme inhibitory and cellular antioxidant activity of bioactives from purple sweet potato (Ipomoea batatas)

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• 作者：Tuba Esatbeyoglu^a ; ^{esatbeyoglu@foodsci.uni-kiel.de} ; Miriam Rodrí ; guez-Werner^b ; Anke Schlö ; sser^a ; Peter Winterhalter^b ; Gerald Rimbach^a
• 关键词：Anthocyanins ; Cell culture ; Chlorogenic acids ; Enzyme inhibitory activity ; HPLC ; Membrane chromatography
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：447-456
• 全文大小：1352 K
• 卷排序：221

文摘

Phenolic compounds of purple sweet potato (PSP) were separated with adsorptive membrane chromatography. PSP inhibited the enzymes α-amylase, α-glucosidase and xanthine oxidase. PSP exhibited cellular antioxidant properties.