Determination of nutritional constituents, antioxidant properties, and α-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods

Abstract

Sechium edule shoot (chayote shoot, CS) is widely grown in Cameroon Highlands, Malaysia. However, its consumption is limited to the locals. Many studies on chayote fruits are available, whereas little is known about the shoot. Therefore, CS was analysed for its nutritional constituents using the Association of Official Analytical Chemists methods. Hexane, ethyl acetate, methanol, and water were used to study the effect of solvents on phytochemicals extraction. The effect of stir-frying, microwaving, steaming, and blanching on bioactive compounds retention was also investigated. Data revealed CS to be a source of calcium and iron. Water extract had the highest extraction yield and total phenolic content (TPC) while methanol extract had the highest total flavonoid content (TFC) and β-carotene content (BCC). Meanwhile, hexane extract demonstrated the best antioxidant performance. The highest α-amylase inhibitory activity was observed in methanol and ethyl acetate extracts, at 0.62 mg/mL and 2.50 mg/mL, respectively. The cooked CS had significantly higher TFC compared to the raw CS. A significant increase in BCC was observed in microwaved, steamed, and blanched CS. Overall, methanol and steaming were identified as the best extraction solvent and cooking method, respectively, because of their considerable extraction efficiency and retention of bioactive compounds.