Investigation of the antioxidant and aldose reductase inhibitory activities of extracts from Peruvian tea plant infusions

Zhiqiang Wang, Seung Hwan Hwang, Yanymee N. Guillen Quispe, Paul H. Gonzales Arce, Soon Sung Lim

Research output: Contribution to journalArticle

17 Scopus citations

Abstract

In the present study, the antioxidant and aldose reductase inhibitory activities of 24 Peruvian infusion tea plants were investigated by 2,2′-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and aldose reductase assays. Phoradendron sp. showed the highest inhibition of aldose reductase (IC50, 1.09 ± 0.06 μg/mL) and considerable antioxidant (IC50 of DPPH, 58.36 ± 1.65 μg/mL; IC50 of ABTS, 9.91 ± 0.43 μg/mL) effects. In order to identify the antioxidants and aldose reductase inhibitors of Phoradendron sp., DPPH-high performance liquid chromatography (HPLC) and ultrafiltration-HPLC assays were performed. Chlorogenic acid, 3,5-di-O-caffeoylquinic acid, and 1,3,5-tri-O-caffeoylquinic acid were identified as the antioxidants and aldose reductase inhibitors; apigenin was identified as the antioxidant. Finally, Phoradendron sp. and its aldose reductase inhibitors also showed a dose-dependent anti-inflammatory effect without cellular toxicity. These results suggested that Phoradendron sp. can be a potent functional food ingredient as an antioxidant, aldose reductase inhibitor and anti-inflammatory agent.
Original languageAmerican English
Pages (from-to)222-230
Number of pages9
JournalFood Chemistry
Volume231
DOIs
StatePublished - 15 Sep 2017

Keywords

  • Aldose reductase
  • Anti-inflammation
  • Antioxidant
  • Peruvian infusion tea plants
  • Phoradendron sp.

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