Water Extraction of Cinnamon Proanthocyanidins and Its Inhibitory Effect on the Formation of Advanced Glycation End Products

doi:10.7506/spkx1002-6630-201208026

Abstract

Abstract: One factor-at-a-time and orthogonal array design methods were used to determine the optimal operating conditions for water extraction of proanthocyanidins from cinnamon (CPAs). Nine types of macroporous adsorption resin were compared for their effectiveness in adsorbing and desorbing CPAs. Meanwhile, the in vitro inhibitory effect of CPAs on the formation of advanced glycation end products (AGEs) was tested. The optimal extraction conditions were found to be 2 h of extraction at 60 ℃ with acidic water at pH 5.0 (adjusted with sodium acetate-acetic acid buffe) at a liquid/solid ratio of 14:1 (mL/g). Under these conditions, the extraction rate of CPAs was 14.27 mg/g. LSA-21 resin was the most effective in purifying CPAs. CPAs had strong inhibitory activity on the formation of AGEs with an IC50 of 45.93μg/mL, which was higher than that of the positive control aminoguanidimine.

Key words: cinnamon, proanthocyanidins, macroporous resin, advanced glycation end products

CLC Number:

TS201.1

LIChao，MAOChao-lun，YONGKe-lan. Water Extraction of Cinnamon Proanthocyanidins and Its Inhibitory Effect on the Formation of Advanced Glycation End Products[J]. FOOD SCIENCE, 2012, 33(8): 126-130.

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Water Extraction of Cinnamon Proanthocyanidins and Its Inhibitory Effect on the Formation of Advanced Glycation End Products

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