In vitro evaluation of phenolic-enriched maple syrup extracts for inhibition of carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management

Authors

Emmanouil Apostolidis, University of Rhode Island
Liya Li, University of Rhode Island
Chong Lee, University of Rhode Island
Navindra P. Seeram, University of Rhode Island

Document Type

Article

Date of Original Version

4-1-2011

Abstract

Phenolic-enriched extracts of Canadian maple syrup, namely ethyl acetate (MS-EtOAc) and butanol (MS-BuOH), were evaluated for their ability to inhibit carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management. Extracts were standardized to phenolic contents by the Folin-Ciocalteau method and assayed for yeast α-glucosidase inhibitory activities. On normalization to phenolic content, MS-BuOH exhibited higher inhibitory activity than MS-EtOAc (IC50=68.38 and 107.9μg phenolics, respectively). The extracts were further assayed for inhibition of porcine α-amylase and rat α-glucosidase enzymes. MS-BuOH exhibited higher rat α-glucosidase and porcine α-amylase inhibitory activities (IC50=135 and 103μg phenolics, respectively) than MS-EtOAC extract (IC50>187μg phenolics in both assays). These results suggest that maple syrup extracts may have potential for phenolic-mediated type 2 diabetes management, with the MS-BuOH phenolic-enriched fraction having highest bioactivity. © 2011 Elsevier Ltd.

Publication Title, e.g., Journal

Journal of Functional Foods

Volume

3

Issue

2

Citation/Publisher Attribution

Apostolidis, Emmanouil, Liya Li, Chong Lee, and Navindra P. Seeram. "In vitro evaluation of phenolic-enriched maple syrup extracts for inhibition of carbohydrate hydrolyzing enzymes relevant to type 2 diabetes management." Journal of Functional Foods 3, 2 (2011). doi: 10.1016/j.jff.2011.03.003.