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Multifunctional in vitro bioactivity of commonly consumed fruits: Inhibition of free radicals and hypoglycemic enzymes
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DOI：10.1007/s13197-026-06761-1.png)
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Abstract
En 中文
Fruits are important sources of bioactive compounds with recognized antioxidant and hypoglycemic potential. This study evaluated the phenolic composition and in vitro antioxidant, anti-acetylcholinesterase (AChE), and hypoglycemic activities of ethanolic extracts from widely consumed fruits. Total phenolics and flavonoids were quantified by Folin–Ciocalteu and AlCl₃ methods, respectively. Antioxidant activity was assessed by DPPH, ABTS, and β-carotene assays, while hypoglycemic potential was evaluated via inhibition of α-amylase, α-glucosidase, and lipase. Açaí showed the highest phenolic (156.87 ± 0.52 mg GAE/g) and flavonoid contents (115.78 ± 0.91 mg QE/g), as well as the strongest antioxidant activity (IC50: 9.75 ± 0.43 µg/mL for DPPH). Red grape also exhibited high phenolic content (130.10 ± 0.33 mg GAE/g) and the most potent hypoglycemic activity, with superior inhibition of α-amylase (IC50 6.32 ± 0.94 µg/mL) and α-glucosidase (IC50 = 5.91 ± 0.62 µg/mL). Blueberry and strawberry showed the highest AChE inhibition (IC50≈ 10.4–10.5 µg/mL). Additionally, açaí and guava demonstrated lipase inhibition comparable to orlistat (IC50 ≈ 6.97 µg/mL). These results highlight açaí and red grape as promising sources of multifunctional bioactive compounds for nutraceutical applications targeting metabolic disorders.
Keywords:
Fruits
Secondary metabolites
Antioxidant
AChE
Hypoglycemic
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