The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties

Biernacka, Patrycja; Felisiak, Katarzyna; Adamska, Iwona

doi:10.1016/j.foodchem.2024.141018

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.141018

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The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties

Patrycja Biernacka,

Katarzyna Felisiak,

Iwona Adamska

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2024

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Cited by 2 publications

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Conventional and Modern Techniques for Bioactive Compounds Recovery from Plants: Review

Mungwari,

King'ondu,

Sigauke

et al. 2024

Scientific African

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Conventional and Modern Techniques for Bioactive Compounds Recovery from Plants: Review

Mungwari,

King'ondu,

Sigauke

et al. 2024

Scientific African

View full text Add to dashboard Cite

Neuroprotective, Anti-Hyperpigmentation, and Anti-Diabetic Effects and Bioaccessibility of Flavonoids in Ginkgo Leaf Infusions from Green and Yellow Leaves

Jurčević Šangut,

Šola,

Šamec

2024

Applied Sciences

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Ginkgo (Ginkgo biloba L.) is a widely used medicinal plant, with its green spring leaves commonly utilized for preparing extracts with various therapeutic properties, and leaf infusions also frequently employed. This study aimed to evaluate the in vitro neuroprotective, anti-hyperpigmentation, anti-diabetic, and antioxidant activities, as well as the flavonoid content and its bioaccessibility, of ginkgo leaf infusions, comparing leaves collected in spring and autumn. Infusions made from yellow leaves, both those collected directly from the tree and fallen leaves, exhibited significantly higher total polyphenol content (3.2-fold and 2.5-fold, respectively) and flavonoid content (3.1-fold and 2.4-fold, respectively), along with greater flavonoid bioaccessibility in the salivary phase. These infusions also demonstrated enhanced tyrosinase inhibition (6.0-fold and 5.7-fold, respectively) and antioxidant activity (4.8-fold and 3.5-fold, respectively). Notably, infusions from fallen yellow leaves showed 2.5-fold higher acetylcholinesterase inhibition compared to spring leaf infusions, while α-glucosidase inhibition remained comparable across all samples. These findings suggest that yellow ginkgo leaves, including those that have fallen, could be considered a valuable material for making infusions with potential neuroprotective, anti-hyperpigmentation, and anti-diabetic properties.

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The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties

Cited by 2 publications

References 42 publications

Conventional and Modern Techniques for Bioactive Compounds Recovery from Plants: Review

Conventional and Modern Techniques for Bioactive Compounds Recovery from Plants: Review

Neuroprotective, Anti-Hyperpigmentation, and Anti-Diabetic Effects and Bioaccessibility of Flavonoids in Ginkgo Leaf Infusions from Green and Yellow Leaves

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