Literature DB >> 30621512

Elucidation of an α-glucosidase inhibitor from the peel of Allium cepa by principal component analysis.

Kayako Ogi1, Hidenobu Sumitani1.   

Abstract

We conducted liquid chromatography-mass spectrometry measurements on hot-water extracts of peel from different varieties of Allium cepa. Some quercetin glycosides were identified as potential α-glucosidase inhibitors by principal component analysis of the liquid chromatography-mass spectrometry data. α-Glucosidase inhibitory activity assays identified quercetin-4'-O-glucoside as an α-glucosidase inhibitor.

Entities:  

Keywords:  onion peel; principal component analysis; α-glucosidase

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Year:  2019        PMID： 30621512     DOI： 10.1080/09168451.2018.1564619

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN： 0916-8451            Impact factor:   2.043


  2 in total

1.  Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds.

Authors:  Alice Cattivelli; Angela Conte; Serena Martini; Davide Tagliazucchi
Journal:  Foods       Date:  2022-02-25

Review 2.  Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications.

Authors:  Mahesh Kumar Samota; Madhvi Sharma; Kulwinder Kaur; Dinesh Kumar Yadav; Abhay K Pandey; Yamini Tak; Mandeep Rawat; Julie Thakur; Heena Rani
Journal:  Front Nutr       Date:  2022-07-27
  2 in total

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