Phenolic compounds, antioxidant capacity, and α‐amylase and α‐glucosidase inhibitory activity of ethanol extracts of perilla seed meal

Perilla frutescens is a medicinal herb that commonly cultivated in Asian countries. seed extensively pressed for cooking oil extraction. However, phenolic chemicals are still abundant perilla meal (PSM), which was previously thought to be useless after In our study, PSM extracted using five solvents (water and 25%, 50%, 75%, 100% ethanol) based on different ethanol concentrations, its antioxidant activity, compounds, inhibitory effects against key enzymes related diabetes mellitus were evaluated. The 75% extract had higher (105.58 mg GAE/g DW) flavonoid (66.52 QE/g contents showed better α-glucosidase α-amylase. Analysis of the compounds extracts by HPLC indicated presence apigenin, rosmarinic acid, benzoic caffeic vanillic acid. Therefore, because high activity capacity relevant diabetes, has most potential used as functional or nutraceutical food prevention treatment oxidation diabetes.