Irondi Emmanuel A, Akintunde Jacob K, Agboola Samson O, Boligon Aline A, Athayde Margareth L
Biochemistry Unit Department of Biosciences and Biotechnology Kwara State University Malete, P.M.B. 1530 Ilorin Nigeria.
Department of Veterinary Physiology, Biochemistry and Pharmacology University of Ibadan Ibadan Nigeria.
Food Sci Nutr. 2016 May 25;5(2):233-242. doi: 10.1002/fsn3.386. eCollection 2017 Mar.
(.) 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 . leaves on the activities of some key enzymes (-amylase, -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 ( < 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-induced lipid peroxidation inhibitory capacity of the extract. Similarly, the inhibitory effect of the extract on the activities of -amylase, -glucosidase, and aldose reductase was significantly ( < 0.05) reduced due to blanching. Thus, . 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 -amylase, -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.
（.）叶可作为食物，在世界许多地区还有多种药用价值。本研究评估了热烫处理对.叶甲醇提取物的酚类成分、抗氧化活性以及对2型糖尿病（T2D）相关的一些关键酶（α-淀粉酶、α-葡萄糖苷酶和醛糖还原酶）活性的抑制作用的影响。反相高效液相色谱分析表明，该叶含有可观水平的黄酮类化合物和酚酸，包括儿茶素、表儿茶素、芦丁、槲皮苷、槲皮素、山奈酚和木犀草素（黄酮类化合物）；没食子酸、绿原酸、咖啡酸和鞣花酸（酚酸）。热烫导致提取物中的黄酮类化合物和酚酸含量显著（P<0.05）降低；DPPH*（2,2-二苯基-1-苦基肼自由基）和ABTS*[2,2-联氮双（3-乙基苯并噻唑啉-6-磺酸）阳离子自由基]清除能力；还原力；以及铁诱导的脂质过氧化抑制能力。同样，由于热烫，提取物对α-淀粉酶、α-葡萄糖苷酶和醛糖还原酶活性的抑制作用也显著（P<0.05）降低。因此，.叶提取物因其黄酮类化合物和酚酸含量、抗氧化特性以及对α-淀粉酶、α-葡萄糖苷酶和醛糖还原酶活性的抑制效力，可能对T2D的管理有效。然而，热烫不利于该叶这些功能特性的水平，因此，为了最佳保留这些特性，可能不建议进行热烫处理。
