Assessment of constituents in Allium by multivariate data analysis, high-resolution α-glucosidase inhibition assay and HPLC-SPE-NMR

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Standard

Assessment of constituents in Allium by multivariate data analysis, high-resolution α-glucosidase inhibition assay and HPLC-SPE-NMR. / Schmidt, Jeppe Secher; Nyberg, Nils; Stærk, Dan.

I: Food Chemistry, Bind 161, 2014, s. 192-198.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Schmidt, JS, Nyberg, N & Stærk, D 2014, 'Assessment of constituents in Allium by multivariate data analysis, high-resolution α-glucosidase inhibition assay and HPLC-SPE-NMR', Food Chemistry, bind 161, s. 192-198. https://doi.org/10.1016/j.foodchem.2014.03.062

APA

Schmidt, J. S., Nyberg, N., & Stærk, D. (2014). Assessment of constituents in Allium by multivariate data analysis, high-resolution α-glucosidase inhibition assay and HPLC-SPE-NMR. Food Chemistry, 161, 192-198. https://doi.org/10.1016/j.foodchem.2014.03.062

Vancouver

Schmidt JS, Nyberg N, Stærk D. Assessment of constituents in Allium by multivariate data analysis, high-resolution α-glucosidase inhibition assay and HPLC-SPE-NMR. Food Chemistry. 2014;161:192-198. https://doi.org/10.1016/j.foodchem.2014.03.062

Author

Schmidt, Jeppe Secher ; Nyberg, Nils ; Stærk, Dan. / Assessment of constituents in Allium by multivariate data analysis, high-resolution α-glucosidase inhibition assay and HPLC-SPE-NMR. I: Food Chemistry. 2014 ; Bind 161. s. 192-198.

Bibtex

@article{e007f75f171d4c6ab77fe4e1ee8e8a9f,
title = "Assessment of constituents in Allium by multivariate data analysis, high-resolution α-glucosidase inhibition assay and HPLC-SPE-NMR",
abstract = "Bulbs and leaves of 35 Allium species and cultivars bought or collected in 2010–2012 were investigated with multivariate data analysis, high-resolution α-glucosidase inhibition assays and HPLC-HRMS-SPE-NMR with the aim of exploring the potential of Allium as a future functional food for management of type 2 diabetes. It was found that 30 out of 106 crude extracts showed more than 80% inhibition of the α-glucosidase enzyme at a concentration of 40 mg/mL (dry sample) or 0.4 g/mL (fresh sample). High-resolution α-glucosidase biochromatograms of these extracts allowed fast identification of three analytes with α-glucosidase inhibitory activity, and subsequent HPLC-HRMS-SPE-NMR experiments allowed identification of these as N-p-coumaroyloctopamine, N-p-coumaroyltyramine, and quercetin. The distribution of these three compounds was mapped for all samples by HPLC-ESI-HRMS. Unsupervised principal component analysis of samples from 2012 indicated that a major difference between fresh material and dried material is the increased amount of quercetin, a known α-glucosidase inhibitor.",
author = "Schmidt, {Jeppe Secher} and Nils Nyberg and Dan St{\ae}rk",
year = "2014",
doi = "10.1016/j.foodchem.2014.03.062",
language = "English",
volume = "161",
pages = "192--198",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Assessment of constituents in Allium by multivariate data analysis, high-resolution α-glucosidase inhibition assay and HPLC-SPE-NMR

AU - Schmidt, Jeppe Secher

AU - Nyberg, Nils

AU - Stærk, Dan

PY - 2014

Y1 - 2014

N2 - Bulbs and leaves of 35 Allium species and cultivars bought or collected in 2010–2012 were investigated with multivariate data analysis, high-resolution α-glucosidase inhibition assays and HPLC-HRMS-SPE-NMR with the aim of exploring the potential of Allium as a future functional food for management of type 2 diabetes. It was found that 30 out of 106 crude extracts showed more than 80% inhibition of the α-glucosidase enzyme at a concentration of 40 mg/mL (dry sample) or 0.4 g/mL (fresh sample). High-resolution α-glucosidase biochromatograms of these extracts allowed fast identification of three analytes with α-glucosidase inhibitory activity, and subsequent HPLC-HRMS-SPE-NMR experiments allowed identification of these as N-p-coumaroyloctopamine, N-p-coumaroyltyramine, and quercetin. The distribution of these three compounds was mapped for all samples by HPLC-ESI-HRMS. Unsupervised principal component analysis of samples from 2012 indicated that a major difference between fresh material and dried material is the increased amount of quercetin, a known α-glucosidase inhibitor.

AB - Bulbs and leaves of 35 Allium species and cultivars bought or collected in 2010–2012 were investigated with multivariate data analysis, high-resolution α-glucosidase inhibition assays and HPLC-HRMS-SPE-NMR with the aim of exploring the potential of Allium as a future functional food for management of type 2 diabetes. It was found that 30 out of 106 crude extracts showed more than 80% inhibition of the α-glucosidase enzyme at a concentration of 40 mg/mL (dry sample) or 0.4 g/mL (fresh sample). High-resolution α-glucosidase biochromatograms of these extracts allowed fast identification of three analytes with α-glucosidase inhibitory activity, and subsequent HPLC-HRMS-SPE-NMR experiments allowed identification of these as N-p-coumaroyloctopamine, N-p-coumaroyltyramine, and quercetin. The distribution of these three compounds was mapped for all samples by HPLC-ESI-HRMS. Unsupervised principal component analysis of samples from 2012 indicated that a major difference between fresh material and dried material is the increased amount of quercetin, a known α-glucosidase inhibitor.

U2 - 10.1016/j.foodchem.2014.03.062

DO - 10.1016/j.foodchem.2014.03.062

M3 - Journal article

C2 - 24837940

VL - 161

SP - 192

EP - 198

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 102866750