In the last years, the importance of plants belonging to the genus Lycium L. has increased rapidly because their products contain bioactive compounds with a large variety of beneficial effects [1,2]. Fruits and leaves from Lycium spp. have been used in traditional medicine in Southwest and Central Asia [3]. However, in recent years, there has been a growing trend in introducing Goji cultivation in different geographical areas, such as in Europe [4]. Quite limited knowledge about chemical composition and biological activities of Lycium spp. leaves are available in the literature. The aim of this study was to investigate the phenolic profile and the biological activities of leaves from L. barbarum and L. chinense cultivated in Italy. Unconventional extraction techniques have been used in comparison with the traditional maceration method. Phenolic extracts have been characterized by HPLC-DAD-MS/MS and the qualitative and quantitative profiles have been obtained. Phenolic acids and flavonoids were the most abundant detected phenolic classes. In particular, chlorogenic acid and the glycosylated forms of quercetin and kaempferol were the main compounds. The biological activities were studied by in vitro assays. Antioxidant capacity was evaluated by measuring both antiradical and reducing activity. Moreover, the inhibitory effects of Lycium phenolic extracts on digestive enzymes relevant to carbohydrates and lipids metabolism were measured by in vitro assays. The results showed that Lycium leaves had interesting antioxidant activity and could represent natural sources of enzyme inhibitors important for diabetes and obesity prevention/control. Further in vivo studies will be necessary to confirm the beneficial effects of phenol compounds from Lycium leaves. In conclusion, the results of this research indicate that Lycium leaves have the potential to be used as a valuable source of bioactive compounds in functional foods and nutraceutical formulations. References [1] Amagase, A.; Farnsworth, N.R. Food Res. Int. 2011, 44, 1702–1717. [2] Zhou, Z.Q.; Xiao, J.; Fan, H.X. et al. Food Chem. 2017, 214, 644–654. [3] Potterat, O. Planta Med. 2010, 76, 7–19. [4] Mocan, A.; Zengin, G.; Simirgiotis, M. et al. J. Enzyme Inhib. Med. Chem. 2017, 32, 153–168.
Analytical profiling and nutraceutical properties of phenolic compounds from Lycium spp. leaves
L. Cossignani;D. Montesano;L. Pollini;G. Verducci;F. Blasi
2019
Abstract
In the last years, the importance of plants belonging to the genus Lycium L. has increased rapidly because their products contain bioactive compounds with a large variety of beneficial effects [1,2]. Fruits and leaves from Lycium spp. have been used in traditional medicine in Southwest and Central Asia [3]. However, in recent years, there has been a growing trend in introducing Goji cultivation in different geographical areas, such as in Europe [4]. Quite limited knowledge about chemical composition and biological activities of Lycium spp. leaves are available in the literature. The aim of this study was to investigate the phenolic profile and the biological activities of leaves from L. barbarum and L. chinense cultivated in Italy. Unconventional extraction techniques have been used in comparison with the traditional maceration method. Phenolic extracts have been characterized by HPLC-DAD-MS/MS and the qualitative and quantitative profiles have been obtained. Phenolic acids and flavonoids were the most abundant detected phenolic classes. In particular, chlorogenic acid and the glycosylated forms of quercetin and kaempferol were the main compounds. The biological activities were studied by in vitro assays. Antioxidant capacity was evaluated by measuring both antiradical and reducing activity. Moreover, the inhibitory effects of Lycium phenolic extracts on digestive enzymes relevant to carbohydrates and lipids metabolism were measured by in vitro assays. The results showed that Lycium leaves had interesting antioxidant activity and could represent natural sources of enzyme inhibitors important for diabetes and obesity prevention/control. Further in vivo studies will be necessary to confirm the beneficial effects of phenol compounds from Lycium leaves. In conclusion, the results of this research indicate that Lycium leaves have the potential to be used as a valuable source of bioactive compounds in functional foods and nutraceutical formulations. References [1] Amagase, A.; Farnsworth, N.R. Food Res. Int. 2011, 44, 1702–1717. [2] Zhou, Z.Q.; Xiao, J.; Fan, H.X. et al. Food Chem. 2017, 214, 644–654. [3] Potterat, O. Planta Med. 2010, 76, 7–19. [4] Mocan, A.; Zengin, G.; Simirgiotis, M. et al. J. Enzyme Inhib. Med. Chem. 2017, 32, 153–168.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
