Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars

The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayber...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Zhe Liu [verfasserIn] Jiagan Zhang [verfasserIn] Shengmin Lu [verfasserIn] Weimin Tang [verfasserIn] Yibin Zhou [verfasserIn] Siew Young Quek [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities

Übergeordnetes Werk:	In: Food Science and Human Wellness - KeAi Communications Co., Ltd., 2016, 11(2022), 2, Seite 366-373
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:2 ; pages:366-373

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.fshw.2021.11.014

Katalog-ID:	DOAJ062990969

Internformat


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allfields	10.1016/j.fshw.2021.11.014 doi (DE-627)DOAJ062990969 (DE-599)DOAJe7313499bbde4fd783c4b76fc29ffb98 DE-627 ger DE-627 rakwb eng TX341-641 Zhe Liu verfasserin aut Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive. Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities Nutrition. Foods and food supply Jiagan Zhang verfasserin aut Shengmin Lu verfasserin aut Weimin Tang verfasserin aut Yibin Zhou verfasserin aut Siew Young Quek verfasserin aut In Food Science and Human Wellness KeAi Communications Co., Ltd., 2016 11(2022), 2, Seite 366-373 (DE-627)742744027 (DE-600)2712869-6 22134530 nnns volume:11 year:2022 number:2 pages:366-373 https://doi.org/10.1016/j.fshw.2021.11.014 kostenfrei https://doaj.org/article/e7313499bbde4fd783c4b76fc29ffb98 kostenfrei http://www.sciencedirect.com/science/article/pii/S2213453021001105 kostenfrei https://doaj.org/toc/2213-4530 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 2 366-373
spelling	10.1016/j.fshw.2021.11.014 doi (DE-627)DOAJ062990969 (DE-599)DOAJe7313499bbde4fd783c4b76fc29ffb98 DE-627 ger DE-627 rakwb eng TX341-641 Zhe Liu verfasserin aut Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive. Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities Nutrition. Foods and food supply Jiagan Zhang verfasserin aut Shengmin Lu verfasserin aut Weimin Tang verfasserin aut Yibin Zhou verfasserin aut Siew Young Quek verfasserin aut In Food Science and Human Wellness KeAi Communications Co., Ltd., 2016 11(2022), 2, Seite 366-373 (DE-627)742744027 (DE-600)2712869-6 22134530 nnns volume:11 year:2022 number:2 pages:366-373 https://doi.org/10.1016/j.fshw.2021.11.014 kostenfrei https://doaj.org/article/e7313499bbde4fd783c4b76fc29ffb98 kostenfrei http://www.sciencedirect.com/science/article/pii/S2213453021001105 kostenfrei https://doaj.org/toc/2213-4530 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 2 366-373
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allfieldsGer	10.1016/j.fshw.2021.11.014 doi (DE-627)DOAJ062990969 (DE-599)DOAJe7313499bbde4fd783c4b76fc29ffb98 DE-627 ger DE-627 rakwb eng TX341-641 Zhe Liu verfasserin aut Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive. Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities Nutrition. Foods and food supply Jiagan Zhang verfasserin aut Shengmin Lu verfasserin aut Weimin Tang verfasserin aut Yibin Zhou verfasserin aut Siew Young Quek verfasserin aut In Food Science and Human Wellness KeAi Communications Co., Ltd., 2016 11(2022), 2, Seite 366-373 (DE-627)742744027 (DE-600)2712869-6 22134530 nnns volume:11 year:2022 number:2 pages:366-373 https://doi.org/10.1016/j.fshw.2021.11.014 kostenfrei https://doaj.org/article/e7313499bbde4fd783c4b76fc29ffb98 kostenfrei http://www.sciencedirect.com/science/article/pii/S2213453021001105 kostenfrei https://doaj.org/toc/2213-4530 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 2 366-373
allfieldsSound	10.1016/j.fshw.2021.11.014 doi (DE-627)DOAJ062990969 (DE-599)DOAJe7313499bbde4fd783c4b76fc29ffb98 DE-627 ger DE-627 rakwb eng TX341-641 Zhe Liu verfasserin aut Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive. Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities Nutrition. Foods and food supply Jiagan Zhang verfasserin aut Shengmin Lu verfasserin aut Weimin Tang verfasserin aut Yibin Zhou verfasserin aut Siew Young Quek verfasserin aut In Food Science and Human Wellness KeAi Communications Co., Ltd., 2016 11(2022), 2, Seite 366-373 (DE-627)742744027 (DE-600)2712869-6 22134530 nnns volume:11 year:2022 number:2 pages:366-373 https://doi.org/10.1016/j.fshw.2021.11.014 kostenfrei https://doaj.org/article/e7313499bbde4fd783c4b76fc29ffb98 kostenfrei http://www.sciencedirect.com/science/article/pii/S2213453021001105 kostenfrei https://doaj.org/toc/2213-4530 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 2 366-373
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callnumber-first	T - Technology
author	Zhe Liu
spellingShingle	Zhe Liu misc TX341-641 misc Chinese bayberry misc Drying misc Phenolic components misc Antioxidant activities misc In vitro hypoglycemic activities misc Nutrition. Foods and food supply Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
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topic_title	TX341-641 Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities
topic	misc TX341-641 misc Chinese bayberry misc Drying misc Phenolic components misc Antioxidant activities misc In vitro hypoglycemic activities misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc Chinese bayberry misc Drying misc Phenolic components misc Antioxidant activities misc In vitro hypoglycemic activities misc Nutrition. Foods and food supply
topic_browse	misc TX341-641 misc Chinese bayberry misc Drying misc Phenolic components misc Antioxidant activities misc In vitro hypoglycemic activities misc Nutrition. Foods and food supply
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title	Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
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title_full	Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
author_sort	Zhe Liu
journal	Food Science and Human Wellness
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author_browse	Zhe Liu Jiagan Zhang Shengmin Lu Weimin Tang Yibin Zhou Siew Young Quek
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title_sort	effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two chinese bayberry (myrica rubra sieb. et zucc.) cultivars
callnumber	TX341-641
title_auth	Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
abstract	The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive.
abstractGer	The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive.
abstract_unstemmed	The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars (‘Biqi’ or ‘BQ’ and ‘Dongkui’ or ‘DK’) were evaluated. The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive.
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title_short	Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
url	https://doi.org/10.1016/j.fshw.2021.11.014 https://doaj.org/article/e7313499bbde4fd783c4b76fc29ffb98 http://www.sciencedirect.com/science/article/pii/S2213453021001105 https://doaj.org/toc/2213-4530
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The results showed that ‘BQ’ bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than ‘DK’ bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried ‘DK’ bayberry exhibited similar antioxidant activities and α-amylase inhibitory activity, but higher α-glucosidase inhibition than freeze-dried ‘BQ’ bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried ‘DK’ could be applied as a potential hypoglycemic food additive.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chinese bayberry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Drying</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Phenolic components</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antioxidant activities</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">In vitro hypoglycemic activities</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition. 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Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars

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