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
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An oak wood oenological commercial tannin was extracted and fractionated on XAD-16.
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Fractions X1B and X2B showed enhanced antioxidant activity.
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Fractions X1C and X2C showed noticeable α-glucosidase inhibitory activity.
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20">The HPLC/ESI-MS/MS and 1H NMR analyses allowed to identify the main constituents.