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Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase

Adansonia digitata (A. digitata) leaves serve as food and has several medicinal uses in many parts of the world. This study evaluated the influence of blanching on the phenolics composition, antioxidant activity, and inhibitory effect of methanol extract of A. digitata leaves on the activities of so...

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Autores principales: Irondi, Emmanuel A., Akintunde, Jacob K., Agboola, Samson O., Boligon, Aline A., Athayde, Margareth L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332274/
https://www.ncbi.nlm.nih.gov/pubmed/28265358
http://dx.doi.org/10.1002/fsn3.386
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author Irondi, Emmanuel A.
Akintunde, Jacob K.
Agboola, Samson O.
Boligon, Aline A.
Athayde, Margareth L.
author_facet Irondi, Emmanuel A.
Akintunde, Jacob K.
Agboola, Samson O.
Boligon, Aline A.
Athayde, Margareth L.
author_sort Irondi, Emmanuel A.
collection PubMed
description Adansonia digitata (A. digitata) leaves serve as food and has several medicinal uses in many parts of the world. This study evaluated the influence of blanching on the phenolics composition, antioxidant activity, and inhibitory effect of methanol extract of A. digitata leaves on the activities of some key enzymes (α‐amylase, α‐glucosidase, and aldose reductase) implicated in type 2 diabetes (T2D) in vitro. Reverse‐phase HPLC analysis revealed that the leaves had appreciable levels of flavonoids and phenolic acids, including catechin, epicatechin, rutin, quercitrin, quercetin, kaempferol, and luteolin (flavonoids); gallic, chlorogenic, caffeic, and ellagic acids (phenolic acids). Blanching caused significant (P < 0.05) decrease in the flavonoids and phenolic acids contents; DPPH* (2,2 diphenyl‐1‐picrylhydrazyl radical) and ABTS*(+) [2,2‐azinobis (3‐ethyl‐benzothiazoline‐6‐sulfonic acid) radical cation] scavenging ability; reducing power; and Fe(2+)‐induced lipid peroxidation inhibitory capacity of the extract. Similarly, the inhibitory effect of the extract on the activities of α‐amylase, α‐glucosidase, and aldose reductase was significantly (P < 0.05) reduced due to blanching. Thus, A. digitata leaves extract could be effective for the management of T2D due to its flavonoids and phenolic acids content, antioxidant properties, and inhibitory potency on the activities of α‐amylase, α‐glucosidase, and aldose reductase. However, blanching militated against the levels of these functional attributes of the leaves and, therefore, may not be recommended for their optimal retention.
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spelling pubmed-53322742017-03-06 Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase Irondi, Emmanuel A. Akintunde, Jacob K. Agboola, Samson O. Boligon, Aline A. Athayde, Margareth L. Food Sci Nutr Original Research Adansonia digitata (A. digitata) leaves serve as food and has several medicinal uses in many parts of the world. This study evaluated the influence of blanching on the phenolics composition, antioxidant activity, and inhibitory effect of methanol extract of A. digitata leaves on the activities of some key enzymes (α‐amylase, α‐glucosidase, and aldose reductase) implicated in type 2 diabetes (T2D) in vitro. Reverse‐phase HPLC analysis revealed that the leaves had appreciable levels of flavonoids and phenolic acids, including catechin, epicatechin, rutin, quercitrin, quercetin, kaempferol, and luteolin (flavonoids); gallic, chlorogenic, caffeic, and ellagic acids (phenolic acids). Blanching caused significant (P < 0.05) decrease in the flavonoids and phenolic acids contents; DPPH* (2,2 diphenyl‐1‐picrylhydrazyl radical) and ABTS*(+) [2,2‐azinobis (3‐ethyl‐benzothiazoline‐6‐sulfonic acid) radical cation] scavenging ability; reducing power; and Fe(2+)‐induced lipid peroxidation inhibitory capacity of the extract. Similarly, the inhibitory effect of the extract on the activities of α‐amylase, α‐glucosidase, and aldose reductase was significantly (P < 0.05) reduced due to blanching. Thus, A. digitata leaves extract could be effective for the management of T2D due to its flavonoids and phenolic acids content, antioxidant properties, and inhibitory potency on the activities of α‐amylase, α‐glucosidase, and aldose reductase. However, blanching militated against the levels of these functional attributes of the leaves and, therefore, may not be recommended for their optimal retention. John Wiley and Sons Inc. 2016-05-25 /pmc/articles/PMC5332274/ /pubmed/28265358 http://dx.doi.org/10.1002/fsn3.386 Text en © 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Irondi, Emmanuel A.
Akintunde, Jacob K.
Agboola, Samson O.
Boligon, Aline A.
Athayde, Margareth L.
Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase
title Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase
title_full Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase
title_fullStr Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase
title_full_unstemmed Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase
title_short Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase
title_sort blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332274/
https://www.ncbi.nlm.nih.gov/pubmed/28265358
http://dx.doi.org/10.1002/fsn3.386
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