Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study

Rui Huang; Yu Zhang; Shuyu Shen; Zijian Zhi; Huan Cheng; Shiguo Chen; Xingqian Ye

doi:10.1016/j.foodchem.2020.126785

Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study

Food Chem. 2020 Oct 1:326:126785. doi: 10.1016/j.foodchem.2020.126785. Epub 2020 Apr 11.

Authors

Rui Huang¹, Yu Zhang¹, Shuyu Shen¹, Zijian Zhi¹, Huan Cheng¹, Shiguo Chen², Xingqian Ye³

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang Province 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, Zhejiang Province 310058, China.
² College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang Province 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, Zhejiang Province 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, Zhejiang Province 310058, China. Electronic address: chenshiguo210@163.com.
³ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang Province 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, Zhejiang Province 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, Zhejiang Province 310058, China. Electronic address: psu@zju.edu.cn.

PMID: 32438224
DOI: 10.1016/j.foodchem.2020.126785

Abstract

Obesity and oxidative damage are two important risk factors associated closely with metabolic syndrome. Utilization of functional food ingredients is considered as a feasible way to tackle these challenges. In the present study, eight representative species of citrus peel extracts (CPEs) were evaluated and compared for their flavonoid profiles, antioxidant activities, and pancreatic lipase (PL) inhibitory capacities and mechanisms. Results indicated that hesperidin, naringin, neohesperidin, narirutin and eriocitrin were the five major flavonoids in CPEs, among which hesperidin was the main active PL inhibitor. Moreover, hesperidin could interact with PL by hydrogen bonds and van der Waals forces, and the interaction would not obviously change the secondary structure of PL. Overall, ponkan peel extract, having the strongest overall antioxidant activity, the highest content of hesperidin and total phenolic compounds among all tested CPEs, is a promising natural ingredient to scavenge free radicals and manage obesity.

Keywords: Antioxidant; Citrus peel extract; Hesperidin; Obesity; Pancreatic lipase.

MeSH terms

Animals
Antioxidants / pharmacology*
Citrus / chemistry*
Flavonoids / chemistry*
Lipase / metabolism*
Pancreas / enzymology*
Phenols / chemistry
Plant Extracts / chemistry*
Swine

Substances

Antioxidants
Flavonoids
Phenols
Plant Extracts
Lipase