Abstract
This work aims to determine antioxidant, total phenolic content and Fourier transform infrared spectroscopy (FTIR) analysis of breadfruit leaves which are essential in management of diabetes. The methanolic extracts of breadfruit leaves was used to analyze for total phenolic content and antioxidant. Total phenolic content of the extracts was measured using the Folin–Ciocalteu assay while the antioxidant activity of plant extracts was measured by the 1, 1-diphenyl-2-picryhyradrazyl (DPPH) radical scavenging assay. FTIR analysis was used to determine the chemical components in the leaves. Total phenolic content in fresh breadfruit leaves (144.16 mg/g ± 17.98) was comparable to those of green tea. The results showed the breadfruit leaves extracts exhibited potent antioxidant activity. The presence of OH group also suggests antioxidant capacity of breadfruit leaves to deactivate free radicals as glucose itself could react with hydrogen peroxide in the presence of iron and copper ions to form hydroxyl radical.
Highlights
Antioxidant is a bioactive compound that protects a biological target against oxidative damage [1]
This study was carried out to determine antioxidant, total phenolic contents and Fourier transform infrared spectroscopy (FTIR) analysis of breadfruit leaves which are essential in management of diabetes
Total phenol content (TPC) of the fresh breadfruit leaves was quantified from a calibration curve (y = 0.0053x – 0.487) of gallic acid and expressed as mg/g
Summary
Antioxidant is a bioactive compound that protects a biological target against oxidative damage [1]. Numerous studies have been reported on useful of phenolic compounds in exhibiting potential biological activities such as antioxidant, anti-diabetic, antimicrobial and anticancer [3]. The phenolic compounds from several plant sources have been shown to inhibit aamylase and a-glucosidase activities and allow for better control of blood glucose levels. Diabetes mellitus is a chronic disease caused by inherited and/or acquired deficiency in the production of insulin by the pancreas, or by the ineffectiveness of the insulin produced. Such a deficiency results in increased concentrations of glucose in the blood, which in turn damage many of the body’s systems, in particular the blood vessels and nerves
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