Mohamed Abdin,Yahya Saud Hamed,Hafiz Muhammad Saleem Akhtar,Dan Chen,Shanza Mukhtar,Peng Wan,Asad Riaz,Xiaoxiong Zeng
Summary The objectives of this study were to determine the optimal extraction conditions of polyphenols from Syzygium cumini seeds by response surface methodology and investigate their antioxidant activity and inhibition on α-amylase and pancreatic lipase. As results, the optimal extraction conditions in the ultrasonic extraction process which maximised total polyphenols content, minimised the IC 50 values of α-amylase and pancreatic lipase were determined as follows: extraction time 60 min, ethanol concentration 63% and solvent/solid ratio 44 mL g −1 . The main phenolic compounds in partially purified fraction of Syzygium cumini seeds were catechin, epicatechin, kaempferol, gallic, 5-caffeoylquinic, caffeic and ferulic acids. In addition, the partially purified fraction inhibited 87.66 ± 5.55 and 86.61 ± 3.15% of α-amylase and pancreatic lipase, respectively. The results suggested that Syzygium cumini seeds could be explored as a natural antioxidant and could be used as a source of highly antidiabetic and anti-obesity bioactive compounds.
Mohamed Abdin,Mohamed Abdelbaset Salama,Asad Riaz,Hafiz Muhammad Saleem Akhtar,Samir Youssef Elsanat
The main objective of this study is using calcium alginate to encapsulate Syzygium cumini seed polyphenolic extract to maintain its stability and functionality. Calcium chloride was exploited as a cross-linking agent to get the final form as calcium alginate capsules. Two different methods for drying of capsules were conducted; freeze-dried (FD.C) and vacuum dried (D.C). Encapsulation efficiency for FD.C and D.C was 75.96 ± 0.68% and 70.20 ± 0.59%, respectively. The scanning electron microscopy ( SEM ) photographs and the mechanical properties indicated that the polysaccharide networks of D.C were strongly firm to prevent the release of total phenolic content (TPC) in gastric phase. FD.C showed fragile polysaccharide networks however, prevented the release of TPC in gastric phase and exhibited more release of TPC than D.C in intestinal phase. The microencapsulation process improved the thermal stability of the extract with 171.97°C and 180.36°C for FD.C and D.C, respectively. Novelty Impact Statement Sodium alginate in combination with calcium chloride was exploited to fabricate controlled release microcapsules. The fabricated microcapsules physically interacted with Syzygium cumin seeds polyphenols. The polyphenolic microcapsules were characterized with high ability to preserve polyphenols in gastric conditions and admitted with release of polyphenols in intestinal conditions. Moreover, the resulted microcapsules increased the thermal stability of grafted polyphenols. Thus, the obtained results would pave a new technique for medical purposes as controlled release systems or more stable capsules for food additive.
危险品化学品经营许可证（带存储）