Inhibitory Activity of Onions on α-Glucosidase and Effects of Cooking Techniques on Its Activity

IR

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  • タマネギのα-グルコシダーゼ阻害活性と調理操作による影響

Abstract

This study examined whether ethanol extract of onions inhibit α-glucosidase activity, thereby affecting blood glucose level. It also identified the functional substances facilitating α-glucosidase inhibitory activities, along with various cooking techniques influencing the effect. Consequently, strong α-glucose inhibitory activity was observed in multiple fractions obtained by silica gel column chromatography of onion extract with 70% ethanol. HPLC analysis of the fractions with particularly strong inhibitory activity revealed the presence of quercetin-3,4’-diglucoside and quercetin-4’-O-βglucoside, suggesting their involvement in α-glucosidase inhibitory activity. Among various cooking techniques, water rinsing of onions for five to ten minutes showed significant decreases in α-glucosidase inhibitory activity and the volume of two quercetin compounds. With other cooking techniques, no significant difference was observed in the activity. While onions can be expected to suppress a blood glucose levels through α-glucosidase inhibition, it is suggested that particular attention should be paid to water rinsing as part of cooking techniques.

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