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KMID : 1161420170200020171
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Journal of Medicinal Food
2017 Volume.20 No. 2 p.171 ~ p.179
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Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea purpurea Flower Extract and Caffeic Acid Derivatives Using In Vitro Models
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Chiou Shiow-Ying
Sung Jih-Min
Huang Po-Wei
Lin Sheng-Dun
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Abstract
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The extraction yield, total phenols, caffeic acid derivatives (CAD), and antioxidant properties of 50% ethanolic Echinacea purpurea flower extract were determined. The in vitro inhibitory effects of 50% ethanolic extract and CAD on α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE) linked with type 2 diabetes were also investigated. The extraction yield, total phenols, and total CAD of the extract were 27.04%, 195.69?mg CAE/g and 78.42?mg/g, respectively. Cichoric acid (56.03?mg/g) was the predominant CAD compound in the extract. The extract exhibited good antioxidant properties. The extract and CAD inhibited α-amylase, α-glucosidase, and ACE activities in a concentration-dependent manner. Among the tested samples, chlorogenic acid, and caffeic acid (IC50 of 1.71?1.81?mg/mL) had the highest α-amylase inhibitory activity, cichoric acid (IC50 of 0.28?mg/mL) showed higher α-glucosidase inhibitory activity. Both chlorogenic acid and caffeic acid (IC50 of 0.11?0.14?mg/mL) demonstrated higher ACE-inhibitory activity. The in vitro results suggest that E. purpurea extract and CAD have good potential for managing hyperglycemia and hypertension. Overall, the data suggest it is a choice for developing antihyperglycemia and antihypertension compounds from field-grown E. purpurea.
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KEYWORD
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α-Amylase, angiotensin-converting enzyme, antioxidant activity, caffeic acid derivatives, Echinacea purpurea, α-glucosidase
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