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Effects of hot water treatment on the radicals scavenging, lipid peroxidation, and α-amylase and α-glucosidase inhibitory abilities of Crassocephalum crepidioides leaves

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Nutrafoods

Abstract

This study sought to evaluate the effects of hot water treatment on the radicals [1,1-diphenyl-2 picrylhydrazyl (DPPH*) and hydroxyl (OH*)] scavenging, Fe2+-induced lipid peroxidation and α-amylase and a-glucosidase (enzymes linked to type 2 diabetes) inhibitory abilities of Crassocephalum crepidioides leaf using in vitro models. The phenolics and vitamin C contents of the leaf were also determined. Fresh C. crepidioides leaves were treated with hot water for 5 min and the extracts from raw (RL) and treated (TL) leaves were used for analysis. RL extract had significantly (p<0.05) higher radical scavenging abilities and inhibition of lipid peroxidation in pancreas homogenate than TL extract. Both extracts inhibited α-amylase and α-glucosidase activity dose-dependently. However, RL extract had higher α-amylase and α-glucosidase inhibitory ability, which could be linked to its higher (p<0.05) total phenolic content. These potentials could be part of the biochemical rationale behind the traditional use of C. crepidioides leaves in the management of type 2 diabetes. However, hot water treatment could reduce the effective utilization of C. crepidioides as a functional food ingredient in the management of oxidative stress and type 2 diabetes.

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Authors and Affiliations

  1. Functional Foods and Nutraceuticals Unit Biochemistry Department, Federal University of Technology, P.M.B. 704, Akure, Nigeria

    Bukola C. Adedayo, Sunday I. Oyeleye, Isaac I. Ejakpovi & Ganiyu Oboh

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  1. Bukola C. Adedayo
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  2. Sunday I. Oyeleye
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  3. Isaac I. Ejakpovi
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  4. Ganiyu Oboh
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Correspondence to Sunday I. Oyeleye.

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Adedayo, B.C., Oyeleye, S.I., Ejakpovi, I.I. et al. Effects of hot water treatment on the radicals scavenging, lipid peroxidation, and α-amylase and α-glucosidase inhibitory abilities of Crassocephalum crepidioides leaves. Nutrafoods 14, 217–225 (2015). https://doi.org/10.1007/s13749-015-0053-6

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  • DOI: https://doi.org/10.1007/s13749-015-0053-6

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