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Food Chem. 2016 Mar 1;194:222-9. doi: 10.1016/j.foodchem.2015.07.130. Epub 2015 Jul 29.

Anthocyanin composition, antioxidant efficiency, and α-amylase inhibitor activity of different Hungarian sour cherry varieties (Prunus cerasus L.).

Author information

1
Institute of Animal Science, Biotechnology and Nature Conservation, Department of Feed- and Food Biotechnology, University of Debrecen, H-4032 Debrecen, Hungary. Electronic address: judit.homoki78@gmail.com.
2
Institute of Animal Science, Biotechnology and Nature Conservation, Department of Feed- and Food Biotechnology, University of Debrecen, H-4032 Debrecen, Hungary. Electronic address: andrea.nemes83@gmail.com.
3
Department of Inorganic and Analytical Chemistry, Faculty of Sciences and Technology, University of Debrecen, H-4032 Debrecen, Hungary. Electronic address: fazekaserika85@gmail.com.
4
Department of Inorganic and Analytical Chemistry, Faculty of Sciences and Technology, University of Debrecen, H-4032 Debrecen, Hungary. Electronic address: gyemant@science.unideb.hu.
5
Faculty of Applied Economics and Rural Development, Institute of Economic Analytical Methodology and Applied Informatics, Department of Economic Analytical Methodology and Statistics, University of Debrecen, H-4032 Debrecen, Hungary. Electronic address: baloghp@agr.unideb.hu.
6
Pro - Recovery Kft., H-4032 Debrecen, Hungary. Electronic address: healthtraveling@gmail.com.
7
Freie Universität Berlin, Institute of Pharmacy, Department of Pharmaceutical & Medicinal Chemistry, 14195 Berlin, Germany. Electronic address: jamil.alasri75@gmail.com.
8
Freie Universität Berlin, Institute of Pharmacy, Department of Pharmaceutical & Medicinal Chemistry, 14195 Berlin, Germany. Electronic address: jeremie.mortier@fu-berlin.de.
9
Freie Universität Berlin, Institute of Pharmacy, Department of Pharmaceutical & Medicinal Chemistry, 14195 Berlin, Germany. Electronic address: wolber@zedat.fu-berlin.de.
10
Institute of Animal Science, Biotechnology and Nature Conservation, Department of Feed- and Food Biotechnology, University of Debrecen, H-4032 Debrecen, Hungary. Electronic address: babinszky@agr.unideb.hu.
11
Institute of Animal Science, Biotechnology and Nature Conservation, Department of Feed- and Food Biotechnology, University of Debrecen, H-4032 Debrecen, Hungary. Electronic address: remenyik@agr.unideb.hu.

Abstract

Five Hungarian sour cherry cultivars were studied to determine their anthocyanin contents and their possible inhibitory properties. The water and methanol soluble antioxidant capacities were separately assessed by photoluminescence showing values ranged from 3.4μgmg(-1) to 15.4μgmg(-1), respectively. The "VN1" variety (selected from "Csengődi csokros") showed the highest antioxidant capacity. The anthocyanin content, measured by pH differential method or isolated by solid phase extraction, was the highest also in "VN1". Correlation was found between the anthocyanin content and the high antioxidant capacity. The main anthocyanin components were cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside. The presence of malvidin-3,5-O-diglycoside was verified by MALDI-TOF MS. Sour cherry extracts and selected anthocyanins inhibited the human salivary alpha-amylase catalyzed hydrolysis competitively. The lowest IC50 value, 55μgmL(-1) or 80μM, was measured for malvidin-3,5-O-diglycoside, for which possible binding modes within the alpha-amylase active site could be investigated in silico using molecular docking and molecular dynamics.

KEYWORDS:

Anthocyanins; Antioxidants; Human salivary α-amylase; Inhibition; Sour cherry

PMID:
26471548
DOI:
10.1016/j.foodchem.2015.07.130
[Indexed for MEDLINE]

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