Open AccessBlanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α ‐amylase, α ‐glucosidase, and aldose reductase
Author(s) -
Irondi Emmanuel A.,
Akintunde Jacob K.,
Agboola Samson O.,
Boligon Aline A.,
Athayde Margareth L.
Publication year - 2017
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.386
Subject(s) - chemistry , dpph , abts , aldose reductase , rutin , quercetin , gallic acid , food science , caffeic acid , adansonia digitata , antioxidant , kaempferol , biochemistry , botany , biology , enzyme
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.