Screening of the anthocyanin profile and in vitro pancreatic lipase inhibition by anthocyanin‐containing extracts of fruits, vegetables, legumes and cereals
2016
BACKGROUND: The phytotherapic treatment of overweight and/or moderate obesity is growing widely, thus there is a great interest towards the phenolic compounds of fruits and vegetables which may inhibit pancreatic lipase enzyme. In this study, we report the chemical composition and in vitro pancreatic lipase inhibitory activity of 13 freeze‐dried anthocyanin‐containing extracts of different Mediterranean plants: fruits (blood orange, pomegranate, blackberry, mulberry and sumac), citrus by‐products (blood orange peel), citrus vegetative tissues (young lemon shoots); vegetables (red cabbage and violet cauliflower), legume seeds (black bean), cereals (black rice), and cereal processing by‐products (black rice hull). Total phenols and anthocyanins were determined. Individual anthocyanins were identified by UHPLC‐PDA‐ESI/MSⁿ. RESULTS: Results revealed a wide variation in the distribution of anthocyanin compounds. Blood orange and pomegranate juice extracts had the highest total anthocyanin content and exhibited the strongest inhibition of pancreatic lipase in vitro. CONCLUSION: Inhibitory activity was positively correlated with anthocyanin content. In appropriate formulations, anthocyanin‐containing extracts could find a use as anti‐obesity agents. © 2016 Society of Chemical Industry
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