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Abstract Title:

Inhibitory effect of different fennel (Foeniculum vulgare) samples and their phenolic compounds on formation of advanced glycation products and comparison of antimicrobial and antioxidant activities.

Abstract Source:

Food Chem. 2016 Dec 15 ;213:196-205. Epub 2016 Jun 22. PMID: 27451172

Abstract Author(s):

Maryam Salami, Mehdi Rahimmalek, Mohammad Hossein Ehtemam

Article Affiliation:

Maryam Salami

Abstract:

In this study, antioxidant, antibacterial and antiglycation properties of methanolic extracts of 23 fennel samples were evaluated and their major compounds were determined using HPLC analysis. The anti-glycative activity of extracts was evaluated in the bovine serum albumin (BSA)/glucose system. The level of glycation, conformational alterations and protein binding to RAGE receptors were assessed by Congo red binding assay and a brown staining method. Among samples, Kh1 from Iran possessed the highest TFC (14.8mgQUEg(-1)), TPC (262mg/g DW) and antioxidant activity (IC50=76μg/ml). The HPLC results revealed high variation in 23 fennel samples according to their major flavonoid (quercetin, apigenin and rutin) and phenolic (chlorogenic, caffeic and 1,5-dicaffeoylquinic acid) compounds. The antibacterial activity of methanolic extracts against four food-borne pathogens was also assessed. The seed extracts of Kh1 and En samples showed moderate to good inhibitory activities (MICs=62.5-125μg/ml) against three bacteria, as well as high anti-glycative activity.

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Sayer Ji
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