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An appraisal of eighteen commonly consumed edible plants as functional food based on their antioxidant and starch hydrolase inhibitory activities
Author(s) -
Lee Yian Hoon,
Choo Candy,
Watawana Mindani I,
Jayawardeilakshi,
Waisundara Viduranga Y
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7039
Subject(s) - oxygen radical absorbance capacity , dpph , chemistry , food science , trolox , antioxidant , gallic acid , starch , abts , functional food , annona muricata , botany , biochemistry , biology
BACKGROUND Eighteen edible plants were assessed for their antioxidant potential based on oxygen radical absorbance capacity ( ORAC ), 2,2‐diphenyl‐1‐picrylhydrazyl ( DPPH ) radical scavenging activity, total phenolics, vitamin C content and various lipophilic antioxidants. The inhibitory activities of the plant extracts against the enzymatic activities of α‐amylase and α‐glucosidase were also evaluated. RESULTS The antioxidant and starch hydrolase activities of the plants varied widely across a single batch of analysis. The ORAC and DPPH radical scavenging EC 50 values varied between 298 and 1984 Trolox equivalents g −1 fresh weight and between 91 and 533 mg kg −1 fresh weight, respectively. The total phenolics and vitamin C contents varied between 32 and 125 mg gallic acid equivalents g −1 fresh weight and between 96 and 285 µg g −1 fresh weight, respectively. All the plants contained neoxanthin, violaxanthin, and α‐ and β‐ carotene in varying amounts. Coccinia grandis , Asparagus racemosus , Costus speciosus , Amaranthus viridis and Annona muricata displayed the highest inhibitory activities against starch hydrolases. They were the most efficient against the breakdown of seven starches exposed to the two enzymes as well. CONCLUSIONS Overall, the edible plants were observed to display a high antioxidant potential with starch hydrolase inhibitory properties, which were beneficial in their being recognized as functional food. © 2014 Society of Chemical Industry