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Abstract
Adansonia digitata (A. digitata) 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 A. digitata leaves on the activities of some key enzymes (α‐amylase, α‐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 (P < 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 Fe2+‐induced lipid peroxidation inhibitory capacity of the extract. Similarly, the inhibitory effect of the extract on the activities of α‐amylase, α‐glucosidase, and aldose reductase was significantly (P < 0.05) reduced due to blanching. Thus, A. digitata 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 α‐amylase, α‐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.
Highlights
Type 2 diabetes (T2D) is a heterogeneous disorder characterized by hyperglycemia resulting from insulin resistance and the inability of pancreatic β-cells to compensate for insulin resistance (DeFronzo 2004)
Phenolics composition The HPLC fingerprinting of the raw A. digitata leaves extract (Fig. 1) revealed the presence of gallic acid (Retention time, Rt = 10.19 min; peak 1), catechin (Rt = 16.07 min; peak 2), chlorogenic acid (Rt = 22.35 min; peak 3), caffeic acid (Rt = 26.97 min; peak 4), ellagic acid (Rt = 29.83 min; peak 5), epicatechin (Rt = 37.41 min; peak 6), rutin (Rt = 43.86 min; peak 7), quercitrin (Rt = 48.13 min; peak 8), quercetin (Rt = 52.01 min; peak 9), kaempferol (Rt = 57.69 min; peak 10), and luteolin
The HPLC fingerprinting of the blanched leaves showed the presence of all the phenolic compounds found in the raw leaves except catechin and kaempferol that were not detected (Fig. 1)
Summary
Type 2 diabetes (T2D) is a heterogeneous disorder characterized by hyperglycemia resulting from insulin resistance and the inability of pancreatic β-cells to compensate for insulin resistance (DeFronzo 2004). The global prevalence of the disease is increasing alarmingly partly due to modern lifestyle and an increase in the consumption in high carbohydrate diets (Tappy and Le 2010), with its attendant postprandial hyperglycemia. Postprandial blood glucose level depends partly on the activities of carbohydrate- hydrolyzing enzymes, mainly, α-amylase and α-glucosidase, that breakdown dietary starch and sugars into glucose (Sim et al 2010); thereby making more glucose available for absorption. The inhibition of carbohydrate- hydrolyzing enzymes, with the resultant retardation of the digestion and absorption of dietary carbohydrate, is an important strategy for the prevention and management of T2D (Kwon et al 2006; Oboh et al 2010; Irondi et al 2014). The inhibition of aldose reductase activity is
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