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RESEARCH PRODUCT
LC‐ESI / HRMS analysis of glucosinolates, oxylipins and phenols in Italian rocket salad ( Diplotaxis erucoides subsp. erucoides (L.) DC .) and evaluation of its healthy potential
Rosario SchicchiMariarosaria LeporiniRosa TundisSonia PiacenteAssunta NapolitanoMaurizio BrunoMonica Rosa LoizzoAnna Geracisubject
0303 health sciencesNutrition and DieteticsABTSAntioxidantbiology030309 nutrition & dieteticsDPPHElectrospray ionizationmedicine.medical_treatment04 agricultural and veterinary sciences040401 food scienceLipid peroxidation03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologychemistrybiology.proteinmedicineFood sciencePhenolsLipaseAgronomy and Crop ScienceDiplotaxis erucoidesFood ScienceBiotechnologydescription
BACKGROUND This study investigated the chemical profile and biological activity of Diplotaxis erucoides subsp. erucoides (L.) DC. (Brassicaceae) collected in Sicily (Italy). RESULTS Liquid chromatography coupled with electrospray ionization and high-resolution mass spectrometry (LC-ESI/HRMS) analysis of the ethanol extract revealed the presence of 42 compounds - glucosinolates, hydroxycinnamic acids, flavonoids, and oxylipins. The extract was tested for its antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), ferric reducing ability power (FRAP), and β-carotene bleaching tests. Promising protection from lipid peroxidation was observed after 30 min of incubation in a β-carotene bleaching test (IC50 of 3.32 μg mL-1 ). The inhibition of carbohydrates-hydrolyzing enzymes resulted in IC50 values of 85.18 and 92.36 μg mL-1 for α-amylase and α-glucosidase, respectively. Significant inhibition against lipase enzyme was observed (IC50 of 61.27 μg mL-1 ). CONCLUSION Diplotaxis erucoides can be considered a potential source of antioxidant, hypoglycemic, and hypolipidemic bioactives. © 2021 Society of Chemical Industry.
year | journal | country | edition | language |
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2021-04-14 | Journal of the Science of Food and Agriculture |