Antidiabetic, Antihypertensive and Antioxidant Properties of Grapevine Leaf Extracts Obtained by Ultrasound, Microwave Assisted, and Classical Solvent Extraction


Hayta M. , İşçimen E. M.

ERWERBS-OBSTBAU, cilt.60, ss.79-85, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 60
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1007/s10341-018-0406-6
  • Dergi Adı: ERWERBS-OBSTBAU
  • Sayfa Sayıları: ss.79-85

Özet

Grapevine leaves are consumed as afood in Mediterranean countries. At the same time, it is abyproduct of the wine industry. Antioxidant, antihypertensive and antidiabetic properties of grapevine leaves after ultrasound-assisted extraction (UAE), microwave assisted extraction (MAE) and classical solvent extraction (CSE) were evaluated and compared by using water and methanol as solvent. DPPH radical scavenging activity, total phenolic content (TPC), total antioxidant capacity (TEAC), metal chelating activity, ACE inhibitory activity and -glucosidase inhibitory activity of grapevine leaves extracts were determined. The highest values of grapevine leave extracts for antioxidant properties; DPPH (61.60%), TPC (910.18mg GAEg(-1)), TEAC (6.23 mu g Trolox mg(-1)) and metal chelating activity (IC50; 3.18mg mL(-1)) were obtained from UAE when the methanol was used extracting solvent. However antihypertensive activity (13.68%) and antidiabetic activity (83.00%) values obtained from MAE by using water as asolvent were relatively highest. The effectiveness of UAE, MAE and CSE methods in terms of antioxidant, antihypertensive and antidiabetic properties of grapevine leaves were significantly (p<0.05) different from each other. This differences depending on the solvent used.