TY  - JOUR
T1  - Physicochemical Characterization and in Vitro Anti-Obesity Potential of Anethum graveolens (Dill) Seed Cake
A1  - Attilio Anzano
A1  - Mohammad Ammar
A1  - Marina Papaianni
A1  - Laura Grauso
A1  - Mohammed Sabbah
A1  - Rosanna Capparelli
A1  - Virginia Lanzotti
JF  - Specialty journal of Pharmacognosy, Phytochemistry, and Biotechnology
JO  - Spec J Pharmacogn Phytochem Biotechnol
SN  - 3062-441X
Y1  - 2024
VL  - 4
IS  - 1
DO  - 10.51847/uNSbIYlQor
SP  - 39
EP  - 48
N2  - This study investigated the in vitro anti-obesity effects of Anethum graveolens L. (Apiaceae) dill seed cake (DSC). DSC is a valuable source of dietary fiber, proteins, lignans, and phenolic compounds, all of which contribute to managing dyslipidemia, metabolic disorders, and obesity. DSC, extracted as a byproduct after oil removal, was subjected to physicochemical evaluation and lignan profiling using HPLC. In addition, its potential was analyzed by determining the hydrolysis rate and enzymatic inhibition of α-amylase, α-glucosidase, and pancreatic lipase. The findings indicated high fiber content, moderate protein levels, and low amounts of moisture, ash, and fat, with minimal foreign particles. HPLC analysis identified lignan-like compounds such as carvone, perillyl alcohol, perillaldehyde, and cineole. The IC50 values for α-amylase, α-glucosidase, and pancreatic lipase inhibition were recorded at 60.18 ± 2.21, 456.42 ± 5.32, and 54.13 ± 2.25 µg/ml, respectively. These results indicate that DSC can help in the management of obesity and its associated metabolic concerns by limiting the intestinal absorption of glucose and lipids. Therefore, dill seed cake holds promise as a functional ingredient for nutraceutical applications in weight management.
UR  - https://galaxypub.co/article/physicochemical-characterization-and-in-vitro-anti-obesity-potential-of-anethum-graveolens-dill-se-iwnw5lmhnsc7rh9
ER  -