in vitro antioxidant and α-amylase inhibition activities .... engida dessale… · • phenolic...
TRANSCRIPT
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In Vitro Antioxidant and α-Amylase Inhibition
Activities of Spiced Red Chili Paste (Datta) from
South Ethiopia
Conference place : Desalegn HotelBy: Dr. Engida Dessalegn ([email protected])
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Content
• Introduction
• Material and Methods
• Total phenolic (TPC) and total flavonoid (TFC)
• Antioxidant Activity
- DPPH scavenging
- Ferric reducing power
- Total antioxidant activity
• In vitro alpha-amylase inhibition activity (DNSA method)
• Results
-TPC/TFC
-Antioxidant activity (DPPH, ferric reducing, phosphomolybdenum)
-Alpha-amylase inhibition activity (DNSA method)
• Correlation analysis
• Conclusion
• Recommendations
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Introduction
• Spices & herbs are most ancient and traditional products in Ethiopia.
• Ethiopia is among the largest consumer in Africa
• The major uses:
preparation of spiced ground red pepper (Berbere).
preparation of spiced chili paste (Datta).
flavor milk, bread, butter, meat, soups, and different vegetables.
as medicines.
• Rich sources of secondary metabolites (large family of phytochemicals).
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Introduction…
• Spiced chili paste (Datta) is a traditional food in the southern part of Ethiopia, consumed mainly with raw meat and known to improve appetite.
• In general, the ingredients used in the paste are ginger, garlic, basil (leaf), korarima (seed), coriander (leaf and fruit) and chili pepper (red or green).
• The ratio and types of spices and herbs used may differ from home to home or region to region (Siripongvutikorn et al., 2008) that may also affect antioxidant activity.
• The product is commonly available in local market and
supermarkets.
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Introduction…
• What are free radicals?
• Oxidants (ROS & RNS)
• Highly reactive compounds created in the body or introduced from the environment. (radiation, smoking etc)
• Oxidation and damage of "cellular molecules" such as proteins, lipids and DNA.
• If not eliminated, may lead to chronic diseases: Alzheimer’s, cancer, atherosclerosis, diabetes mellitus, hypertension and aging.
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Introduction…
• What are antioxidants?
• A substance that inhibits oxidation or reactions
promoted by free radicals.
• Protect organs from excess ROS/RNS ( protecting
from oxidative damage).
• Synthetic and natural antioxidants
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Introduction…
• Synthetic antioxidantbutylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)
are used as food additives.
associated with liver damage and carcinogenesis.
• Natural antioxidants
• Sources: vegetables, fruits, spices, herbs, cereals etc.)
• Why natural antioxidants?
• variety of structures and chemical interactions.
• numerous biological activities they can perform.
(antimicrobial, anticancer, antidiabetic, etc)
• Save
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Introduction…
• Phytochemicals are Bioactive, naturally occurring plant products.
• Phenolic compounds, large family of phytochemicals(flavonoids, phenolic acids, tannins etc.).
• Present in foods of plant origin and medicinal plants.
• Diets rich in phenolic compounds have many health benefits in relation to antioxidant activity: antimicrobial, antidiabetic, anticancer etc.
• Phenolic compounds scavenge free radicals originating from different oxygen and nitrogen species (ROS/RNS).
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Introduction…
• superoxide anion (O2•−), hydroxyl radical (HO•) peroxyl
radical (ROO•), nitric oxide (NO•), hydrogen peroxide
(H2O2), and peroxynitrite (ONOO•−).
OH
+ ROO+ RCOOH
O
Phenol Free radiclal Phenoxide radical
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Introduction…
Type 2 diabetes mellitus is the most encountered form of diabetes, accounting for more than 80% of the total cases of diabetes.
Prolonged exposure to elevated glucose induces the production of free radicals, particularly reactive oxygen species (ROS), through glucose auto-oxidation and protein glycosylation.
The non-enzymatic glycation of proteins (Maillardreaction) is a process closely linked to oxidative stress and is associated with the formation of complex compounds (AGE).
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Introduction…
Both synthetic compounds and natural products have been evaluated as inhibitors against the formation of AGEs.
Many synthetic inhibitors were withdrawn from clinical trials due to relatively low efficacies and unsatisfactory safety .
most people have limited resources and do not have access to modern treatment.
Plants have long been used for the treatment of diabetes, particularly in developing countries.
α-Amylase
– Catalyzes digestion of starch and oligosaccharides
– Inhibitors of digestive enzymes slow the absorption of carbohydrates.
– Phenolic compounds inhibit the activity of alpha-amylase
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Objectives
• Determine the TPC and TFC contents.
• Evaluate in vitro antioxidant activity.
• Determine the in vitro alpha-amylase inhibition activity
• Evaluate the relationship between TPC/TFC and antioxidant and alpha amylase inhibition activity to establish phenolic constituents contributions.
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Methodology
• Sample collection & preparation of Datta paste
Coriander (fruit)
Datta paste
Chili pepperGinger
Garlic
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Methodology…
• Purchased from local market in Hawassa town, South Ethiopia, in October, 2012.
• All samples sorted and washed thoroughly to remove dust and dirt.
• 100 g of chili pepper and 10 g from each spice and herbs were pounded together and then the resulting paste was salted.
• Paste was freeze-dried (Model 2085C0000, Kinetics Thermal Systems, Stone Ridge, NY, USA) and then ground to fine powder using electric grinder (FM100 model, China).
• Sample was stored at −20 oC until used for the in vitro assays.
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Methodology…
• Extraction of Datta paste• Freeze dried sample soaked in solvents- pet.
ether, water, acetone, methanol, and methanol (80%) for 6 h at room temperature, in a mechanical shaker.
• Filtered and evaporated to
dryness with a rotary evapor.
• stored in a sealed plastic
bottles at -20 oC
• . Fig 1 Freeze drier
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Methodology…
• TPC
• Folin-ciocalteu method
• The absorbance of the
resulting blue color was
measured at 765 nm
with a UV- visible
spectrophotometer
• Expressed as mg GAE/g
of dried extract.
0 25 50 75 100 125
0.0
0.5
1.0
1.5
Ab
so
rba
nc
e (
76
5 n
m)
Concentration (g/mL)
y = 0.02x + 0.09, R2 = 0.99
A
Fig 2. Gallic acid calibration curve
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Methodology...
TFC
• Flavonoid-aluminum complex
• Absorbance at
415 nm were taken after 1 h of
incubation
• TFC Expressed as
mg QE/g of dried extract 0 10 20 30 40
0.0
0.3
0.6
0.9
1.2
Ab
so
rba
nc
e (
41
5 n
m)
Concentration (g/mL)
y = 0.024x + 0.11, r2 = 0.98
B
Fig 3 Quercetin calibration curve
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Methodology...
• Antioxidant activity1. DPPH scavenging• 1mL of the extract (10-1000µg/ml)
• DPPH radical dissolved in methanol
• The absorbance was taken at
• 520 nm using a spectrophotometer.
• DPPH scavenging (%) = [(A0 -At)/A0)] × 100
• Ao –absorbance of control, At- absorbance of sample
• BHT and ascorbic acid were used as a reference standard.
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Methodology...
2. Reducing Power Activity
(Iron (III) to iron (II) reduction)
The concentration of Fe 2+ is monitored by
measuring the formation of Perl’s Prussian blue.
0 25 50 75 100 125
0.0
0.5
1.0
1.5
2.0
2.5
3.0
Abso
rban
ce (7
00 n
m)
Concentration (g/mL)
y = 0.022x + 0.26, R2 = 0.98
A
Fig 4 Ascorbic acid calibration curve
Fe3+
Fe2+
extract
yellow blue
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Methodology...
3. Phosphomolybdenum assay
• Based on the reduction of Mo (VI) to Mo (V)
formation of green Mo (V) complexes in acidic
medium.
• Plant extract was mixed with the reagent solution (0.6
M sulphuric acid, 28 mM sodium phosphate and 4 mM
ammonium molybdate).
• The samples were incubated at 95 oC for 90 min,
cooled to room temperature and absorbance was
measured at 695 nm and methanol was used as blank.
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Methodology...
• The antioxidant activity was expressed as milligram butylated
hydroxytoluene equivalent/gram of dried extract (mg BHTE/g)
based on the calibration curve.
0.0 0.4 0.8 1.2
0.0
0.2
0.4
0.6
Abs
orba
nce
(695
nm
)
Concetration (mg/mL)
y = 0.43x + 0.08
R2
= 0.99 (p < 0.01)
B
Fig 5 BHT calibration curve
V 6+
V5+
extract
Colorless Green
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Methodology...
Alpha-amylase inhibition activity• 1 mL of α-amylase (from Aspergillus oryzae) was added to test
samples 1 mL (1 mg/mL) in phosphate buffer solution.
• 1 mL of 1% boiled potato starch solution in phosphate buffer solution was added.
• After incubation, the reaction was stopped by adding 1 mL of DNSA color reagent (1.0 g of 3, 5- dinitrosalicyclic acid, 20 mL of 2 M NaOH and 30 g of sodium potassium tartarate in 100 mLdistilled water).
• The sample test tubes were then incubated in a boiling water bath for 5 min and cooled to room temperature.
• Absorbance was read at 540 nm
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Methodology...
• Alpha-amylase inhibition activity
Starchalpha-amylase
Reducing sugar
DNSA
ANSA (brouwn, high
absorbance)
Starchalpha-amylase
Reducing sugar
DNSA
ANSA (brouwn, low
absorbance)Extract Yellow
Yellow
Acarbose was used as reference.
% inhibition = [Acontrol - (Asample -Ablank)/Acontrol]x100
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Methodology...
COOH
OH
NO2O2N
CHO
OH
HO
OH
CH2OH
OH
COOH
OH
NH2O2N
3.5-Dinitrosalicylic acid
(yellow)
Glucose
3.Amino-5-nitrosalicylic
acid (red brown)
+
Gluconic acid
COOH
OH
HO
OH
OH
CH2OH
+
•Reducing sugar reduces DNSA to 3- amino-5-nitrosalicylic acid (red –brown
color).
•The magnitude of the absorbance (red –brown) is directly proportional to the
amount of reducing sugar produced as a result of hydrolysis of starch.
Fig 6 Reaction of DNSA with reducing sugar
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Methodology...
Statistical analysis
• A triplicate data were analyzed by one way analysis
of variance (ANOVA) using SPSS 20.0 statistical
software.
• Mean separation was conducted using Duncan’s
multiple range tests at p < 0.05.
• The (IC50) was calculated from the dose–response
curves (Origin 8 software).
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Result and Discussion
TPC/TFC
Extract Total phenolic
(mg GAE/g)
Total flavonoid
(mg QE/g)
Petroleum ether 9.69 ± 0.87b 8.82 ± 0.58d
Water 7.22 ± 1.21a -
Acetone 14.98 ± 0.76d 22.05 ± 0.87c
Methanol 8.55 ± 0.73ab 5.17 ± 0.08a
Aqueous: methanol
(20:80, v/v)
11.64 ± 0.43c 16.19 ± 0.14b
Table 1 TPC (mg GAE/ g DE) andTFC (mg QE/g DE) of various extracts of red data paste.
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Result …
1. DPPH scavenging
Plant extract
N O 2
N O 2
N O 2
N N (C 6H 5)2
D P P H
+ A H
N O 2
N O 2
N O 2
N N (C 6H 5)2
H
+ A
a n tio x id a n t D P P H -H
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Result…
• DPPH scavenging activity
0
25
50
75
100
0 50 100 250 500 1000
DP
PH
sca
ven
gin
g (%
)
Concentration (µg/mL)
Water
Methanol
Petroleum ether
Aqueous:methanol (20:80, v/v)
Acetone
BHT
AA
Figure7 DPPH radical scavenging activity (%) of various solvent extracts from dried Datta
paste and controls (L-ascorbic acid and BHT). Values are average of triplicate measurements
(mean ± SD).
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Result…
• DPPH scavenging IC50 (g/mL)
b
d
ab
c
b
ab a
0
100
200
300
400
500
600
700
800
900
1000
Petroleum ether Water Acetone Methanol Aqueous:methanol (20:80,
v/v)
BHT Ascorbic acid
IC5
0 (
µg/
mL)
23.38 g/mL36.56 g/mL
99.44 g/mL
392.13 g/mL
87.84 g/mL
795.96 g/mL
94.22 g/mL
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Result…
2. Ferric reducing activity
c
a
d
a
b
0
2
4
6
8
10
12
14
Petroleum ether Water Acetone Methanol Aqueous: methanol(20:80, v/v)
Ferr
ic r
ed
uci
ng
po
we
r (m
g A
AE/
g D
E)
Acetone (11.06) > pet. ether (3.10) >
methanol 80% (2.10) > methanol
(0.90) > water (0.40) mg AAE/g DE
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Result…
3. Phosphomolybdenum assay
b
a
c
a
b
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
Petroleum ether Water Acetone Methanol Aqueous: methanol(20:80, v/v)
Tota
l an
tio
xid
ant
acti
vity
(m
g B
HTE
/g D
E)
Acetone (0.62) > pet. ether (0.43) > methanol
80% (0.32) > methanol (0.19) > water (0.18)
mg BHTE/g DE
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Result…
Alpha-amylase inhibition activity
C- Control, 1-Water extract (red), 3-Methanol extract (red), 5- Methanol 80% extract (red)7- Pet. ether extract (red), 9- Acetone extract (red),
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Result…
Alpha-amylase inhibition activity
c
a
d
c c
b
e
0
10
20
30
40
50
60
70
80
90
Petroleum ether Water Acetone Methanol Aqueous:methanol (20:80,
v/v)
Catechin Acarbose
α-a
myl
ase
inh
ibit
ion
act
ivit
y (%
)
Acarbose (74.50%) > Acetone (56.02%) >
methanol (45.60%) > pet. ether (44.95%) >
methanol 80% (44.80%) > catechin (34.51%) >
water (25.41%)
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Result…
0 2 4 6 8 10 12 14
0
25
50
75
A
DP
PH
scaven
gin
g (
%)
TPC (mg GAE/g of dried extract)
y = 2.7x + 34.01, r = 0.93 (p < 0.01)
0 2 4 6 8 10 12 14
0
2
4
6
8
10
12B
Fer
ric
red
uci
ng
po
wer
(m
g A
AE
/g o
f d
ried
ext
ract
)
TPC (mg GAE/g of dried extract)
y = 1.35x - 10.43, r = 0.89 (p < 0.05)
Correlation analysis
Figure 8 Correlations between TPC: DPPH scavenging (%) (A) and ferric reducing power (B)
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Result…
0 2 4 6 8 10 12 14
0.0
0.2
0.4
0.6
C
To
tal a
nti
oxi
dan
t ac
tivi
ty (
mg
BH
TE
/g o
f d
ried
ext
ract
)
TPC (mg GAE/g of dried extract)
y = 0.06x - 0.24, r = 0.88 (p < 0.05)
0 2 4 6 8 10 12 14
0
10
20
30
40
50
D
Alp
ha-a
myla
se in
hib
itio
n a
cti
vit
y (
%)
TPC (mg GAE/g of dried extract)
y = 3.02 + 13.26, r = 0.78 (p > 0.05)
Figure 9 Correlations between TPC: TA (C) and alpha-amylase inhibition activity (D)
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Result…
0 5 10 15 20 25
0
25
50
75
A
DP
PH
scaven
gin
g (
%)
TFC (mg QE/g of dried extract)
y = 0.90x + 52.53, r = 0.94 (p < 0.01)
0 5 10 15 20 25
0
2
4
6
8
10
12B
Ferr
ic r
ed
ucin
g p
ow
er
(mg
AA
E/g
of
dri
ed
extr
act)
TFC (mg QE/g of dried extract)
y = 0.41x + 0.75, r = 0.83, (p < 0.05)
Figure 10 Correlations between TFC: DPPH scavenging (%) (A) and ferric reducing power (B)
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Result…
0 5 10 15 20 25
0.0
0.2
0.4
0.6
C
To
tal an
tio
xid
an
t acti
vit
y (
mg
BH
TE
/g o
f d
ried
extr
act)
TFC (mg QE/g of dried extract)
y = 0.018x + 0.16, r = 0.85 (p < 0.05)
0 5 10 15 20 25
0
10
20
30
40
50
D
Alp
ha-a
myla
se in
hib
itio
n a
cti
vit
y (
%)
TFC (mg QE/g of dried extract)
y = 1.03x + 33.71, r = 0.81 (p > 0.05)
Figure 11 Correlations between TFC: TA (C) and alpha-amylase inhibition activity (D)
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Conclusion
• TPC and TFC of Datta paste were highest in the acetone extract.
• This extract showed highest value of antioxidant activity and and α-amylase inhibition activity.
• This suggests that the antioxidant and α-amylase inhibition activities of the tested extracts were closely associated with their phenolic constituents.
• Datta paste has significant antioxidant and α-amylase inhibition activities, which can be used as easily accessible source of natural antioxidants and as a possible food supplement or in pharmaceutical applications.
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• Evaluation of antioxidant activity of each raw material to see the existence of synergism.
• Isolation of individual compounds to elucidate their different antioxidant mechanisms.
• Effect of the extracts on protein digestibility and sensory quality of food products in the view of the phenolic content and protein precipitation capacity of the extracts.
• Further study on toxicity
• Effect of storage on antioxidant activity and the stability of bioactive compounds on export Ethiopian spices and herbs (ginger, korarima, coriander etc).
Recommendation
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Recommendation…
• Effect of thermal treatment (cooking temp, and time)
• further studies on the bioavailability and in-vivo
antioxidant of various solvent extracts and individual
compounds in various animal models.
• Conducting in vivo and clinical investigation on
isolated bioactive molecules for confirming the
activity of antidiabetic agents.
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Acknowledgement
• Hawassa College of Education.
• Department of Environmental Sciences, Dalhousie Agricultural College, Canada.
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Thank you