Mechanistic Insights into the Antioxidant and Antidiabetic Potential of Longan (Dimocarpus longan L.) Fruit Peel
Abstract
Valorization of fruit peel offers a sustainable approach to extracting bioactive compounds with therapeutic potential. This study assesses the antioxidant and antidiabetic properties of longan peel extract (LPE). Antioxidant activity was determined using radical scavenging (superoxide, nitric oxide, and hydroxyl) and reducing assays (FRAP and phosphomolybdenum). The antidiabetic potential was determined by enzymatic assays (alpha-amylase and alpha-glucosidase) and a non-enzymatic assay (glucose uptake by yeast cells). The bioactive compounds were identified using Gas Chromatography-Mass Spectrometry (GC-MS). LPE exhibited concentration-dependent free radical scavenging activity, with the highest activity for nitric oxide (IC50 value = 15.03 µg/mL), followed by superoxide (IC50 value = 20.57 µg/mL) and hydroxyl radical scavenging (IC50 value = 97.68 µg/mL). The reducing power also increased in a concentration-dependent manner. Enzymatic inhibition assays showed an IC50 value of 28.59 µg/mL for alpha-amylase and 8.57 µg/mL for alpha-glucosidase. Glucose uptake by yeast cells increased linearly across all tested concentrations (5, 10, and 25 mM). GC-MS analysis detected various compounds, with the predominant compounds being 13-Docosenamide (40.25%), α-D-glucopyranoside (14.13%), hexadecanoic acid, 2-hydroxy-1-(hydroxymethyl) ethyl ester (4.73%), benzoic acid, 4-ethoxy-, ethyl ester (4.60%), myristic acid (2.17%), geranylgeraniol (0.90%), and deoxyspergualins (0.65%). These findings highlight the antioxidant and antidiabetic properties of LPE; however, further research is needed to isolate bioactive compounds and determine their therapeutic potential.
Keywords:
Antidiabetic, Antioxidant, Fruit Peel, GC-MS, Longan
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References
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Dandekar, R., Fegade, B., & Bhaskar, V. H. (2015). GC-MS analysis of phytoconstituents in alcohol extract of Epiphyllum oxypetalum leaves. Journal of Pharmacognosy and Phytochemistry,4(1), 148-154. https://www.phytojournal.com/vol4Issue1/Issue_may_2015/4-1-51.1.pdf
Economou, F., Chatziparaskeva, G., Papamichael, I., Loizia, P., Voukkali, I., Navarro-Pedreño, J., ... &Zorpas, A. A. (2024). The concept of food waste and food loss prevention and measuring tools. Waste Management &Research,42(8), 651-669.https://doi.org/10.1177/0734242X241237187
Elhaj, R., Ya’akob, H., &AbdMalek, R. (2020). Evaluation of antidiabetic activity of Carica papaya leaves extract using yeast cells method. Food Research, 4, 67-70. https://doi.org/10.26656/fr.2017.4(s2).s01
Fontana, M., Mosca, L., &Rosei, M. A. (2001). Interaction of enkephalins with oxyradicals. Biochemical Pharmacology, 61(10), 1253-1257.https://doi.org/10.1016/S0006-2952(01)00565-2
Fu, C., Yang, X., Lai, S., Liu, C., Huang, S., & Yang, H. (2015). Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins. Journal of Functional Foods, 14, 23-32.https://doi.org/10.1016/j.jff.2015.01.041
Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., & Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23(12), 1719-1726. https://doi.org/10.1016/j.nutres.2003.08.005
Halliwell, B., Gutteridge, J. M., &Aruoma, O. I. (1987). The deoxyribose method: a simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals. Analytical biochemistry, 165(1), 215-219. https://doi.org/10.1016/0003-2697(87)90222-3
Hasan, M. M., Islam, M. R., Haque, A. R., Kabir, M. R., Khushe, K. J., & Hasan, S. K. (2024). Trends and challenges of fruit by-products utilization: Insights into safety, sensory, and benefits of the use for the development of innovative healthy food: A review. Bioresources and Bioprocessing, 11(1), 10. https://doi.org/10.1186/s40643-023-00722-8
Hu, Y., Zhang, X., Li, D., Ma, C., Dong, L., Luo, Y., ... & Chen, F. (2025). A review on the chemical composition, biological activity, and potential health benefits applications of Longan (Dimocarpus longan Lour.). Food Chemistry, 145985. https://doi.org/10.1016/j.foodchem.2025.145985
Huang, G. J., Wang, B. S., Lin, W. C., Huang, S. S., Lee, C. Y., Yen, M. T., & Huang, M. H. (2012). Antioxidant and anti‐inflammatory properties of longan (Dimocarpus longan Lour.) pericarp. Evidence‐Based Complementary and Alternative Medicine, 2012(1), 709483. https://doi.org/10.1155/2012/709483
Hyland, K., Voisin, E., Banoun, H., & Auclair, C. (1983). Superoxide dismutase assay using alkaline dimethylsulfoxide as superoxide anion-generating system. Analytical Biochemistry,135(2), 280-287.https://doi.org/10.1016/0003-2697(83)90684-X
Kaushik, R., Morya, S., Bashir, O., Bhadha, J. H., &Kasankala, L. M. (2025). Valorization of fruit waste through reutilization approach: A comprehensive review.eFood, 6(4), e70073.https://doi.org/10.1002/efd2.70073
Kumar, H., Bhardwaj, K., Sharma, R., Nepovimova, E., Kuča, K., Dhanjal, D. S., ... & Kumar, D. (2020). Fruit and vegetable peels: utilization of high value horticultural waste in novel industrial applications. Molecules, 25(12), 2812. https://doi.org/10.3390/molecules25122812
Lal, N., Sahu, N., Jayswal, D. K., Diwan, G., & Tandon, K. (2020). Traditional, medicinal and nutraceutical values of minor fruit: Longan. Current Journal of Applied Science and Technology. 39(41), 59-70. https://doi.org/10.9734/CJAST/2020/v39i4131120
Liu, Z., De Souza, T. S., Holland, B., Dunshea, F., Barrow, C., &Suleria, H. A. (2023). Valorization of food waste to produce value-added products based on its bioactive compounds. Processes, 11(3), 840.https://doi.org/10.3390/pr11030840
Munteanu, I. G., & Apetrei, C. (2021). Analytical methods used in determining antioxidant activity: A review. International Journal of Molecular Sciences, 22(7), 3380. https://doi.org/10.3390/ijms22073380
Pan, Y., Wang, K., Huang, S., Wang, H., Mu, X., He, C., ... & Huang, F. (2008). Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel. Food Chemistry, 106(3), 1264-1270. https://doi.org/10.1016/j.foodchem.2007.07.033
Paul, P., Biswas, P., Dey, D., Saikat, A. S. M., Islam, M. A., Sohel, M., ... & Kim, B. (2021). Exhaustive plant profile of “dimocarpus longan lour” with significant phytomedicinal properties: a literature based-review. Processes, 9(10), 1803.https://doi.org/10.3390/pr9101803
Prieto, P., Pineda, M., & Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry, 269(2), 337-341. https://doi.org/10.1006/abio.1999.4019
Qasem, A., Assaggaf, H., Mrabti, H. N., Minshawi, F., Rajab, B. S., Attar, A. A., ... &Bouyahya, A. (2023). Determination of chemical composition and investigation of biological activities of Ocimum basilicum L. Molecules, 28(2), 614. https://doi.org/10.3390/molecules28020614
Rakariyatham, K., Liu, X., Liu, Z., Wu, S., Shahidi, F., Zhou, D., & Zhu, B. (2020). Improvement of phenolic contents and antioxidant activities of longan (Dimocarpus longan) peel extracts by enzymatic treatment. Waste and Biomass Valorization, 11(8), 3987-4002.https://doi.org/10.1007/s12649-019-00723-9
Rakariyatham, K., Zhou, D., Rakariyatham, N., & Shahidi, F. (2020). Sapindaceae (Dimocarpus longan and Nephelium lappaceum) seed and peel by-products: Potential sources for phenolic compounds and use as functional ingredients in food and health applications. Journal of Functional Foods, 67, 103846.https://doi.org/10.1016/j.jff.2020.103846
Sangeetha, S. T., John, S., Monica, S. J., & Sivaraj, C. (2021). Phytochemical profile and therapeutic values of pulp and peel extracts of hylocereusundatus. Applied Biological Research, 23(4), 379-388. http://dx.doi.org/10.5958/0974-4517.2021.00048.3
Sarangi, P. K., Pal, P., Singh, A. K., Sahoo, U. K., & Prus, P. (2024). Food waste to food security: Transition from bioresources to sustainability. Resources, 13(12), 164.https://doi.org/10.3390/resources13120164
Shai, L. J., Magano, S. R., Lebelo, S. L., & Mogale, A. M. (2011). Inhibitory effects of five medicinal plants on rat alpha-glucosidase: Comparison with their effects on yeast alpha-glucosidase. Journal of Medicinal Plants Research, 5(13), 2863-2867.https://academicjournals.org/journal/JMPR/article-full-text-pdf/B77C8DD18612
Taira, J., Nanbu, H., & Ueda, K. (2009). Nitric oxide-scavenging compounds in Agrimonia pilosaLedeb on LPS-induced RAW264. 7 macrophages. Food Chemistry, 115(4), 1221-1227.https://doi.org/10.1016/j.foodchem.2009.01.030.
Wannavijit, S., Ninyamasiri, P., Nonkrathok, W., Tongsiri, S., Seesuriyachan, P., Phimolsiripol, Y., ... & Paolucci, M. (2026). Effects of Fermented Longan Peel (Dimocarpus longan) on Growth Performance, Digestive Enzyme Activity, Intestinal Microstructure, Immune Response, and Gene Expression of Nile Tilapia (Oreochromis niloticus) Raised Under Biofloc System. Antioxidants, 15(3), 394. https://doi.org/10.3390/antiox15030394
Yadav, S., Malik, K., Moore, J. M., Kamboj, B. R., Malik, S., Malik, V. K., ... & Bishnoi, D. K. (2024). Valorisation of agri-food waste for bioactive compounds: recent trends and future sustainable challenges. Molecules, 29(9), 2055. https://doi.org/10.3390/molecules29092055
Yang, B., Jiang, Y., Shi, J., Chen, F., & Ashraf, M. (2011). Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour.) fruit—A review. Food Research International, 44(7), 1837-1842.https://doi.org/10.1016/j.foodres.2010.10.019
Zhang, X., Guo, S., Ho, C. T., & Bai, N. (2020). Phytochemical constituents and biological activities of longan (Dimocarpus longan Lour.) fruit: A review. Food Science and Human Wellness, 9(2), 95-102.https://doi.org/10.1016/j.fshw.2020.03.001
Zubairu, I. K., Rakariyatham, K., Bai-Ngew, S., Leksawasdi, N., Regenstein, J. M., Lao, F., ... &Phimolsiripol, Y. (2025). Nutritional and Therapeutic Potential of Longan Fruit By-products for Liver Diseases: Pathway to Functional Foods. Current Nutrition Reports, 14(1), 28. https://doi.org/10.1007/s13668-025-00617-4
Benzie, I. F., & Strain, J. J. (1999). [2] Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology,299, 15-27. https://doi.org/10.1016/S0076-6879(99)99005-5
Chaudhary, P., Janmeda, P., Docea, A. O., Yeskaliyeva, B., Abdull Razis, A. F., Modu, B., ... & Sharifi-Rad, J. (2023). Oxidative stress, free radicals and antioxidants: potential crosstalk in the pathophysiology of human diseases. Frontiers in Chemistry, 11, 1158198. https://doi.org/10.3389/fchem.2023.1158198
Dandekar, R., Fegade, B., & Bhaskar, V. H. (2015). GC-MS analysis of phytoconstituents in alcohol extract of Epiphyllum oxypetalum leaves. Journal of Pharmacognosy and Phytochemistry,4(1), 148-154. https://www.phytojournal.com/vol4Issue1/Issue_may_2015/4-1-51.1.pdf
Economou, F., Chatziparaskeva, G., Papamichael, I., Loizia, P., Voukkali, I., Navarro-Pedreño, J., ... &Zorpas, A. A. (2024). The concept of food waste and food loss prevention and measuring tools. Waste Management &Research,42(8), 651-669.https://doi.org/10.1177/0734242X241237187
Elhaj, R., Ya’akob, H., &AbdMalek, R. (2020). Evaluation of antidiabetic activity of Carica papaya leaves extract using yeast cells method. Food Research, 4, 67-70. https://doi.org/10.26656/fr.2017.4(s2).s01
Fontana, M., Mosca, L., &Rosei, M. A. (2001). Interaction of enkephalins with oxyradicals. Biochemical Pharmacology, 61(10), 1253-1257.https://doi.org/10.1016/S0006-2952(01)00565-2
Fu, C., Yang, X., Lai, S., Liu, C., Huang, S., & Yang, H. (2015). Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins. Journal of Functional Foods, 14, 23-32.https://doi.org/10.1016/j.jff.2015.01.041
Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., & Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23(12), 1719-1726. https://doi.org/10.1016/j.nutres.2003.08.005
Halliwell, B., Gutteridge, J. M., &Aruoma, O. I. (1987). The deoxyribose method: a simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals. Analytical biochemistry, 165(1), 215-219. https://doi.org/10.1016/0003-2697(87)90222-3
Hasan, M. M., Islam, M. R., Haque, A. R., Kabir, M. R., Khushe, K. J., & Hasan, S. K. (2024). Trends and challenges of fruit by-products utilization: Insights into safety, sensory, and benefits of the use for the development of innovative healthy food: A review. Bioresources and Bioprocessing, 11(1), 10. https://doi.org/10.1186/s40643-023-00722-8
Hu, Y., Zhang, X., Li, D., Ma, C., Dong, L., Luo, Y., ... & Chen, F. (2025). A review on the chemical composition, biological activity, and potential health benefits applications of Longan (Dimocarpus longan Lour.). Food Chemistry, 145985. https://doi.org/10.1016/j.foodchem.2025.145985
Huang, G. J., Wang, B. S., Lin, W. C., Huang, S. S., Lee, C. Y., Yen, M. T., & Huang, M. H. (2012). Antioxidant and anti‐inflammatory properties of longan (Dimocarpus longan Lour.) pericarp. Evidence‐Based Complementary and Alternative Medicine, 2012(1), 709483. https://doi.org/10.1155/2012/709483
Hyland, K., Voisin, E., Banoun, H., & Auclair, C. (1983). Superoxide dismutase assay using alkaline dimethylsulfoxide as superoxide anion-generating system. Analytical Biochemistry,135(2), 280-287.https://doi.org/10.1016/0003-2697(83)90684-X
Kaushik, R., Morya, S., Bashir, O., Bhadha, J. H., &Kasankala, L. M. (2025). Valorization of fruit waste through reutilization approach: A comprehensive review.eFood, 6(4), e70073.https://doi.org/10.1002/efd2.70073
Kumar, H., Bhardwaj, K., Sharma, R., Nepovimova, E., Kuča, K., Dhanjal, D. S., ... & Kumar, D. (2020). Fruit and vegetable peels: utilization of high value horticultural waste in novel industrial applications. Molecules, 25(12), 2812. https://doi.org/10.3390/molecules25122812
Lal, N., Sahu, N., Jayswal, D. K., Diwan, G., & Tandon, K. (2020). Traditional, medicinal and nutraceutical values of minor fruit: Longan. Current Journal of Applied Science and Technology. 39(41), 59-70. https://doi.org/10.9734/CJAST/2020/v39i4131120
Liu, Z., De Souza, T. S., Holland, B., Dunshea, F., Barrow, C., &Suleria, H. A. (2023). Valorization of food waste to produce value-added products based on its bioactive compounds. Processes, 11(3), 840.https://doi.org/10.3390/pr11030840
Munteanu, I. G., & Apetrei, C. (2021). Analytical methods used in determining antioxidant activity: A review. International Journal of Molecular Sciences, 22(7), 3380. https://doi.org/10.3390/ijms22073380
Pan, Y., Wang, K., Huang, S., Wang, H., Mu, X., He, C., ... & Huang, F. (2008). Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel. Food Chemistry, 106(3), 1264-1270. https://doi.org/10.1016/j.foodchem.2007.07.033
Paul, P., Biswas, P., Dey, D., Saikat, A. S. M., Islam, M. A., Sohel, M., ... & Kim, B. (2021). Exhaustive plant profile of “dimocarpus longan lour” with significant phytomedicinal properties: a literature based-review. Processes, 9(10), 1803.https://doi.org/10.3390/pr9101803
Prieto, P., Pineda, M., & Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry, 269(2), 337-341. https://doi.org/10.1006/abio.1999.4019
Qasem, A., Assaggaf, H., Mrabti, H. N., Minshawi, F., Rajab, B. S., Attar, A. A., ... &Bouyahya, A. (2023). Determination of chemical composition and investigation of biological activities of Ocimum basilicum L. Molecules, 28(2), 614. https://doi.org/10.3390/molecules28020614
Rakariyatham, K., Liu, X., Liu, Z., Wu, S., Shahidi, F., Zhou, D., & Zhu, B. (2020). Improvement of phenolic contents and antioxidant activities of longan (Dimocarpus longan) peel extracts by enzymatic treatment. Waste and Biomass Valorization, 11(8), 3987-4002.https://doi.org/10.1007/s12649-019-00723-9
Rakariyatham, K., Zhou, D., Rakariyatham, N., & Shahidi, F. (2020). Sapindaceae (Dimocarpus longan and Nephelium lappaceum) seed and peel by-products: Potential sources for phenolic compounds and use as functional ingredients in food and health applications. Journal of Functional Foods, 67, 103846.https://doi.org/10.1016/j.jff.2020.103846
Sangeetha, S. T., John, S., Monica, S. J., & Sivaraj, C. (2021). Phytochemical profile and therapeutic values of pulp and peel extracts of hylocereusundatus. Applied Biological Research, 23(4), 379-388. http://dx.doi.org/10.5958/0974-4517.2021.00048.3
Sarangi, P. K., Pal, P., Singh, A. K., Sahoo, U. K., & Prus, P. (2024). Food waste to food security: Transition from bioresources to sustainability. Resources, 13(12), 164.https://doi.org/10.3390/resources13120164
Shai, L. J., Magano, S. R., Lebelo, S. L., & Mogale, A. M. (2011). Inhibitory effects of five medicinal plants on rat alpha-glucosidase: Comparison with their effects on yeast alpha-glucosidase. Journal of Medicinal Plants Research, 5(13), 2863-2867.https://academicjournals.org/journal/JMPR/article-full-text-pdf/B77C8DD18612
Taira, J., Nanbu, H., & Ueda, K. (2009). Nitric oxide-scavenging compounds in Agrimonia pilosaLedeb on LPS-induced RAW264. 7 macrophages. Food Chemistry, 115(4), 1221-1227.https://doi.org/10.1016/j.foodchem.2009.01.030.
Wannavijit, S., Ninyamasiri, P., Nonkrathok, W., Tongsiri, S., Seesuriyachan, P., Phimolsiripol, Y., ... & Paolucci, M. (2026). Effects of Fermented Longan Peel (Dimocarpus longan) on Growth Performance, Digestive Enzyme Activity, Intestinal Microstructure, Immune Response, and Gene Expression of Nile Tilapia (Oreochromis niloticus) Raised Under Biofloc System. Antioxidants, 15(3), 394. https://doi.org/10.3390/antiox15030394
Yadav, S., Malik, K., Moore, J. M., Kamboj, B. R., Malik, S., Malik, V. K., ... & Bishnoi, D. K. (2024). Valorisation of agri-food waste for bioactive compounds: recent trends and future sustainable challenges. Molecules, 29(9), 2055. https://doi.org/10.3390/molecules29092055
Yang, B., Jiang, Y., Shi, J., Chen, F., & Ashraf, M. (2011). Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour.) fruit—A review. Food Research International, 44(7), 1837-1842.https://doi.org/10.1016/j.foodres.2010.10.019
Zhang, X., Guo, S., Ho, C. T., & Bai, N. (2020). Phytochemical constituents and biological activities of longan (Dimocarpus longan Lour.) fruit: A review. Food Science and Human Wellness, 9(2), 95-102.https://doi.org/10.1016/j.fshw.2020.03.001
Zubairu, I. K., Rakariyatham, K., Bai-Ngew, S., Leksawasdi, N., Regenstein, J. M., Lao, F., ... &Phimolsiripol, Y. (2025). Nutritional and Therapeutic Potential of Longan Fruit By-products for Liver Diseases: Pathway to Functional Foods. Current Nutrition Reports, 14(1), 28. https://doi.org/10.1007/s13668-025-00617-4
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Raghuraman, T., Venkatesh Babu, J., Monica, S., Syed, N. and Jemima, D. (2026) “Mechanistic Insights into the Antioxidant and Antidiabetic Potential of Longan (Dimocarpus longan L.) Fruit Peel”, International Journal of Advancement in Life Sciences Research, 9(3), pp. 208-218. doi: https://doi.org/10.31632/ijalsr.2026.v09i03.016.
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