Skip to main content
padlock icon - secure page this page is secure

Open Access Estimation of resveratrol content in peanut pericarp and its relation to the in vitro inhibitory activity on carbohydrate metabolizing enzymes

Download Article:
 Download
(PDF 8,765.4 kb)
 
The aim of this work was the estimation of resveratrol content in two successive extracts (EtOAc and MeOH) of peanuts (Arachis hypogaea L.) pericarp of Egypt, by TLC and HPLC methods. Results showed the presence of 3.0 and 0.5 g/mL resveratrol in EtOAc and MeOH extracts respectively. The in vitro carbohydrate hydrolyzing enzyme inhibition activity showed higher percentage of inhibition of α–amylase, α–glucosidase and β-galactosidase with EtOAc (4.32, 5.93 and 13.7%) than with MeOH extract (3.9, 4.9 and 14.1%) but lower than the standard resveratrol concentration (5.18, 5.94 and 13.26%) and the reference acarbose (5.88, 5.9 and 13.0%). It could be concluded that the content of resveratrol in peanut pericarp is related to the percentage of inhibition activity of carbohydrate hydrolyzing enzymes. These results strongly reflect the benefit of using peanut pericarp, the waste product, as a natural antidiabetic agent.

12 References.

No Supplementary Data.
No Article Media
No Metrics

Document Type: Research Article

Publication date: 01 February 2014

More about this publication?
  • Pharmazie is a leading journal in the field of pharmaceutical sciences. As a peer-reviewed scientific journal, Pharmazie is regularly indexed in the relevant databases like Web of science, Journal Citation Reports and many others. The journal is open for submissions from the whole spectrum of pharnaceutical sciences including Pharmaceutical Chemistry, Experimental and Clinical Pharmacology, Drug Analysis, Pharmaceutics, Pharmaceutical Biology, Clinical Pharmacy etc.
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Ingenta Connect is not responsible for the content or availability of external websites
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more