Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal

Abstract

Perilla frutescens is a medicinal herb that is commonly cultivated in Asian countries. Perilla seed is extensively pressed for cooking oil extraction. However, phenolic chemicals are still abundant in pressed perilla seed meal (PSM), which was previously thought to be useless after oil extraction. In our study, PSM was extracted using five solvents (water and 25%, 50%, 75%, and 100% ethanol) based on different ethanol concentrations, and its antioxidant activity, phenolic compounds, and inhibitory effects against key enzymes related to diabetes mellitus were evaluated. The 75% ethanol extract had higher phenolic (105.58 mg GAE/g DW) and flavonoid (66.52 mg QE/g DW) contents and showed better antioxidant and inhibitory effects against α‐glucosidase and α‐amylase. Analysis of the phenolic compounds of the five extracts by HPLC indicated the presence of apigenin, rosmarinic acid, benzoic acid, caffeic acid, and vanillic acid. Therefore, because of its high antioxidant activity and inhibitory capacity against enzymes relevant to diabetes, the 75% ethanol extract of perilla seed meal has the most potential to be used as a functional or nutraceutical food in the prevention and treatment of oxidation and diabetes.

Comparative Assessment of In Vitro Xanthine Oxidase and α-Glucosidase Inhibitory Activities of Cultured Cambial Meristematic Cells, Adventitious Roots, and Field-Cultivated Ginseng

“…Additionally, Choi et al reported that the 75% ethanol extract from Perilla frutescens seed meal exhibited significant inhibition against α-glucosidase with IC 50 values of 361.28 ± 2.01 µg/mL. This was comparable to the IC 50 value of the positive control acarbose, which was 184.90 ± 23.23 µg/mL [23].…”

Biochemical and Molecular Insights into Variation in Sesame Seed Antioxidant Capability as Revealed by Metabolomics and Transcriptomics Analysis

“…Seed extraction for AOA, TPC, and TFC evaluation was achieved following previously described methods [31,32]. Briefly, for each replicate, 0.5 g of seeds were extracted for 4 h (constant shaking in darkness) with 5 mL 80% ethanol.…”

“…The TFC and TPC were analyzed according to the methods of Choi et al [32]. Regarding the TPC, 400 µL dH 2 O and 100 µL Folin-Ciocalten reagent were added to 100 µL of seed extract, mixed well, and left for 6 min.…”

Comparative Metabolomics Analysis of Different Perilla Varieties Provides Insights into Variation in Seed Metabolite Profiles and Antioxidant Activities

“…Seed samples (0.5 g) were extracted with 5 mL 80% ethanol (constant shaking in darkness) for 4 h, followed by centrifugation at 5000 g for 15 min [26,27]. The supernatants were collected, filtered, completed to 5 mL with 80% ethanol, and stored at −20 • C for further analyses within a period of one week.…”

“…The supernatants were collected, filtered, completed to 5 mL with 80% ethanol, and stored at −20 • C for further analyses within a period of one week. The TPC and TFC were evaluated per the method outlined by Choi et al [27]. For the TPC, 100 µL of each seed extract was mixed with 400 µL dH 2 O and 100 µL Folin-Ciocalten reagent.…”