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Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties

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Abstract

The ash gourd (AG) is a popular vegetable used widely for anti-diabetic and anti-obese properties. In the current investigation, the juice of AG pulp was screened for α-glucosidase inhibition. The result showed that the AG juice exhibited α-glucosidase inhibition in the range of 0.46 ± 0.00 to 1.61 ± 0.00 mg/mL as against standard drug acarbose showing inhibition at 0.17 ± 0.56 mg/mL. The study demonstrated that the AG juice may act as an effective, moderately potent inhibitor of α-glucosidase. These results indicate the presence of phytochemicals in AG juice that contribute as α-glucosidase inhibitors. This paper also discusses AG juice powder developed by spray drying with maltodextrin (MD) and gum arabic (GA) as anticaking agents. We observed that the spray-dried juice retained the α-glucosidase inhibition property. It was observed that the powder properties were better with AG juice in combination with MD, whereas AG juice with GA showed better α-glucosidase inhibition. Total polyphenol [19.15 ± 2.03 mg gallic acid equivalent/g (GAE/g)] and flavonoid [16.71 ± 1.5 mg quercetin equivalent/g (QE/g)] content were more in spray-dried powder containing GA.

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Abbreviations

AG:

Ash gourd

ANOVA:

Analysis of variance

CI:

Carr index

DAD:

Diode array detector

DE:

Dextrose equivalent

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

FC:

Folin–Ciocalteu

GA:

Gum arabic

GA-AG:

Ash gourd powder containing GA

GAE:

Gallic acid equivalent

HA-E:

Hydro-alcoholic extraction

HPLC:

High-pressure liquid chromatography

HR:

Hausner ratio

IC50 :

Half maximal inhibitory concentration

LJP:

Lyophilized juice powder

MD:

Maltodextrin

MD-AG:

Ash gourd powder containing MD

PDA:

Photo-diode array

pNPG:

p-Nitrophenyl-α-d-glucopyranoside

QE:

Quercetin equivalent

RID:

Refractive index detector

RT:

Retention time

TFC:

Total flavonoid content

TPC:

Total phenolic content

UHPLC:

Ultra high-pressure liquid chromatography

ρb :

Bulk density

ρt :

Tapped density

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Acknowledgements

A. S. Athira acknowledges the Department of Science & Technology for providing the INSPIRE-SRF fellowship. We are also thankful to Dr. C.G Joshy, senior scientist, CIFT, Cochin for the valuable suggestions for statistical analysis.

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Authors and Affiliations

  1. Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala, 695019, India

    A. S. Athira & M. V. Reshma

  2. Academy of Scientific & Innovative Research (AcSIR), Ghaziabad, 201002, India

    A. S. Athira & M. V. Reshma

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Athira, A.S., Reshma, M.V. Ash gourd (Benincasa hispida (Thunb.) Cogn.) juice as an α-glucosidase inhibitor and its spray-dried juice properties. Food Measure 18, 2598–2608 (2024). https://doi.org/10.1007/s11694-023-02339-z

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