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Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

This study was designed to investigate the influence of cooking on the glycemic index (GI), amylose, and amylopectin contents of two rice varieties. Two rice varieties (foreign long rice and ofada) were sourced for, divided into two, one portion cooked and the other used raw. The sugar, starch, amyl...

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Autores principales: Adedayo, Bukola C., Adebayo, Adeniyi A., Nwanna, Esther E., Oboh, Ganiyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261173/
https://www.ncbi.nlm.nih.gov/pubmed/30510730
http://dx.doi.org/10.1002/fsn3.806
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author Adedayo, Bukola C.
Adebayo, Adeniyi A.
Nwanna, Esther E.
Oboh, Ganiyu
author_facet Adedayo, Bukola C.
Adebayo, Adeniyi A.
Nwanna, Esther E.
Oboh, Ganiyu
author_sort Adedayo, Bukola C.
collection PubMed
description This study was designed to investigate the influence of cooking on the glycemic index (GI), amylose, and amylopectin contents of two rice varieties. Two rice varieties (foreign long rice and ofada) were sourced for, divided into two, one portion cooked and the other used raw. The sugar, starch, amylose, and amylopectin contents as well as glycemic indices, antioxidant properties, and the ability of the rice to inhibit carbohydrate‐hydrolyzing enzymes (α‐amylase and α‐glucosidase) were determined. In addition, polyphenol content was determined. The results revealed that cooking caused a significant increase in starch content of the rice varieties. In the same vein, cooking increases the amylopectin content but has no effect on the amylose content. In addition, cooking shows no effect on polyphenol content but significantly increases radical scavenging ability of rice varieties used in this study. Furthermore, cooking lower the α‐amylase and α‐glucosidase inhibitory properties of two rice varieties except for foreign rice. However, the inhibitory effect of both cooked and raw foreign and ofada rice on α‐amylase and α‐glucosidase coupled with their low GI may explain their important role in controlling blood glucose level.
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spelling pubmed-62611732018-12-03 Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties Adedayo, Bukola C. Adebayo, Adeniyi A. Nwanna, Esther E. Oboh, Ganiyu Food Sci Nutr Original Research This study was designed to investigate the influence of cooking on the glycemic index (GI), amylose, and amylopectin contents of two rice varieties. Two rice varieties (foreign long rice and ofada) were sourced for, divided into two, one portion cooked and the other used raw. The sugar, starch, amylose, and amylopectin contents as well as glycemic indices, antioxidant properties, and the ability of the rice to inhibit carbohydrate‐hydrolyzing enzymes (α‐amylase and α‐glucosidase) were determined. In addition, polyphenol content was determined. The results revealed that cooking caused a significant increase in starch content of the rice varieties. In the same vein, cooking increases the amylopectin content but has no effect on the amylose content. In addition, cooking shows no effect on polyphenol content but significantly increases radical scavenging ability of rice varieties used in this study. Furthermore, cooking lower the α‐amylase and α‐glucosidase inhibitory properties of two rice varieties except for foreign rice. However, the inhibitory effect of both cooked and raw foreign and ofada rice on α‐amylase and α‐glucosidase coupled with their low GI may explain their important role in controlling blood glucose level. John Wiley and Sons Inc. 2018-10-11 /pmc/articles/PMC6261173/ /pubmed/30510730 http://dx.doi.org/10.1002/fsn3.806 Text en © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the 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
Adedayo, Bukola C.
Adebayo, Adeniyi A.
Nwanna, Esther E.
Oboh, Ganiyu
Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties
title Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties
title_full Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties
title_fullStr Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties
title_full_unstemmed Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties
title_short Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties
title_sort effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261173/
https://www.ncbi.nlm.nih.gov/pubmed/30510730
http://dx.doi.org/10.1002/fsn3.806
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