Effects of Hibiscus sabdariffa Linn. fruit extracts on α-glucosidase enzyme,glucose diffusion and wound healing activities

Objective:To provide in vitro evidence for antidiabetic activity through potential inhibition of α-glucosidase enzyme,glucose diffusion and enhancement in the wound healing using methanolic extract and fractions from Hibiscus sabdariffa Linn.fruit.Methods:The inhibitory action of methanolic extract and fractions of such fruit on aglucosidase enzyme and glucose movement through in vitro assay assessment was reported.Their activities on wound healing were tested using the scratch assay.Results:Ethyl acetate fraction at 50 mg/m L concentration exhibited significant aglucosidase inhibition(95.79 mg/m L) with P < 0.05.At the same concentration,the methanolic extract as well as other fractions revealed lower α-glucosidase inhibition and higher glucose diffusion retardation across the dialysis tube than the control.Ethyl acetate and butanol fractions displayed notably higher glucose diffusion inhibitory activity of 5.21 mmol/L and 5.2 mmol/L,respectively as compared to methanolic extract and n-hexane fraction of 6.58 mmol/L and 6.49 mmol/L,respectively.Conversely,compared to other fractions the methanolic extract and ethyl acetate fraction manifested proliferative effect at the incubation time of 6 h during the wound healing study.Conclusions:It is established that methanolic extract and fractions from H.sabdariffa Linn.fruit can inhibit the α-glucosidase enzyme and glucose movement as well as influence the wound healing activity positively.

基于模糊数学的木姜叶柯玫瑰茄本草饮料制备

木姜叶柯与玫瑰茄的味觉特性限制了两种原料在食品工业中的广泛使用.为拓展木姜叶柯和玫瑰茄的应用,以木姜叶柯和玫瑰茄为主要原料,采用浸提法制备木姜叶柯及玫瑰茄浸提液,通过对饮料气味、色泽、组织状态和滋味进行权重分析,建立了木姜叶柯玫瑰茄本草饮料模糊数学感官评价方法;利用单因素试验和正交试验结合模糊数学感官评价法,确定了木姜叶柯玫瑰茄本草饮料的最佳配方,并对最佳产品的质量指标(可溶性固形物含量、总酸及总多酚质量浓度、澄清度)进行了测定.结果表明:木姜叶柯玫瑰茄本草饮料的最佳配方为木姜叶柯浸提液添加量3%,玫瑰茄浸提液添加量4%,柠檬酸添加量0.03%,复配甜味剂(甜度200)添加量0.03%.通过该配方制得的饮料质地均匀透亮、颜色呈玫红色、酸甜适宜,具有木姜叶柯和玫瑰茄特有的香味,其理化指标测定结果为:可溶性固形物含量0.16%±0.01%,总多酚质量浓度107.42±1.90 mg/L,总酸质量浓度0.30±0.01 g/L,澄清度73.62%±1.35%.

Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes

Roselle calyces(RC)are a major crop for export and used to make a common drink in Egypt.Dried RC are commercially available and appreciated to obtain concentrated extracts which might be used in the food and pharmaceutical industries for color and heath benefits.The objective of this research was to determine the chemical and the sensory properties of cupcakes formulated with Roselle calyces extract(RCE).Proximate analysis,anthocyanins,ascorbic acid,titrable acidity,%retaining of anthocyanins,color and sensory evaluations were done.RC cupcakes had high sensory scores(P<0.05)compared to control cupcakes.The parameter a*was significantly red in the RC cupcakes compared to control cupcakes along with 77%retaining of anthocyanins.The consumption of 100 g of the RC cupcakes would provide 465 mg/100 g dry matter anthocyanin that is more than 2 folds of the minimum average of the daily intake of anthocyanins for Americans,along∼1/3 of the daily dietary fiber intake to achieve fiber adequacy according to the Scientific Advisory Committee on Nutrition.RC cupcake can be a functional food and would have a“clean”label with cost effective advantage.

玫瑰茄总皂甙的单体分离与结构分析

玫瑰茄皂甙粗品经硅胶柱分离纯化,制备总皂甙,然后用不同极性的洗脱剂(CHCl3 MeOH)进行梯度洗脱,反复过柱层析,得到两个皂甙单体RS1、RS2.采用红外光谱、紫外光谱、高效液相色谱、核磁共振碳谱、电喷雾质谱等方法,对RS1、RS2的结构进行初步分析,实验结果表明,RS1、RS2的皂甙元均与齐墩果酸基本相似,可以推断玫瑰茄皂甙为五环三萜类β 香树脂型(β amyrane).RS1糖基含有2个单糖,RS2糖基含有5个单糖.

表皮角质层更新时间的测定

为了探讨玫瑰茄(Hibiscus sabdariffa Linn.)花提取物对表皮更新时间的影响,采取VisioScan VC 20 plus黏片法(corneofix)粘贴皮肤松动的角质层和纹理,采集黏片鳞屑剥脱度、黏片剥脱占有率、黏片面积共同评价玫瑰茄花提取物促进角质细胞更新的作用。结果显示,涂抹样品到14 d时,与对照组相比,样品组黏片鳞屑剥脱度减少21.90%(P=0.034),剥脱占有率减少33.81%(P=0.048),黏片面积减少24.95%(P=0.008)。本试验结果显示玫瑰茄花提取物具有促进角质更新的效果,提示能够通过VisioScan VC20 PLUS采集黏片鳞屑剥脱度、黏片剥脱占有率、黏片面积指标,进一步量化角质更新的效果,提高试验的可重复性与敏感性。