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Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves

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dc.contributor.authorThummajitsakul S.
dc.contributor.authorSamaikam S.
dc.contributor.authorTacha S.
dc.contributor.authorSilprasit K.
dc.date.accessioned2021-04-05T03:03:17Z
dc.date.available2021-04-05T03:03:17Z
dc.date.issued2020
dc.date.issuedBE2563
dc.description.abstractThe differentiation of extracts and tea forms obtained from Garcinia schomburgkiana leaves helped to deeper understand of impact of tea infusion on biological activity. This study indicated major components, such as carbohydrates, lipids, fatty acids, proteins, amino acids, phenyl groups, alcohol, and isoprenoids in the extracts and different tea forms. The result showed that ethanol extract revealed significantly the strongest total phenolic content and antioxidant activity. Powder tea from old leaf showed significantly the highest total phenolic content and antioxidant activity at 3 and 5 min infusion time, while old leaf tea showed the highest amylase inhibition at 7 min. Interestingly, very strong positive correlation between total phenolic content and antioxidant activity, between FTIR spectra and total phenolic contents, and between FTIR spectra and antioxidant activity was found, significantly. Combining FTIR, PCA and cluster analysis obtained from the biological assays and FTIR data separated reliably ethanol extracts from other samples. © 2020 Elsevier Ltd
dc.format.mimetypeapplication/pdf
dc.identifier.citationLWT. Vol 134, (2020)
dc.identifier.doi10.1016/j.lwt.2020.110005
dc.identifier.issn236438
dc.identifier.other2-s2.0-85089479768
dc.identifier.urihttps://hdl.handle.net/20.500.14740/5352
dc.rightsSrinakharinwirot University
dc.rights.holderมหาวิทยาลัยศรีนครินทรวิโรฒ
dc.subject.otherAmylases
dc.subject.otherAntioxidants
dc.subject.otherBioactivity
dc.subject.otherCluster analysis
dc.subject.otherEthanol
dc.subject.otherFatty acids
dc.subject.otherLipids
dc.subject.otherTea
dc.subject.otherAmylase activity
dc.subject.otherAnti-oxidant activities
dc.subject.otherBiological assays
dc.subject.otherEthanol extract
dc.subject.otherFT-IR spectrum
dc.subject.otherFTIR spectroscopy
dc.subject.otherPositive correlations
dc.subject.otherTotal phenolic content
dc.subject.otherFourier transform infrared spectroscopy
dc.titleStudy on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves
dc.typeArticle
dspace.entity.typePublication
swu.datasource.scopushttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85089479768&doi=10.1016%2fj.lwt.2020.110005&partnerID=40&md5=9f7c2a42d90cf560287c58f628a21bee

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