Abstract
This study sought to assess the influence of blanching on the inhibition of key enzymes linked to neurodegeneration and the antioxidative properties of phenolic extracts of African lettuces. The phenolic extracts of blanched and unblanched African lettuces leaves were prepared using the mixture of absolute 1 M HCl and Methanol (1:1 v/v). Acetylcholinesterase (AChE) and Butyrylcholinesterase (BChE) in vitro inhibitory properties, antioxidant properties (Fe2+ chelating ability, DPPH* radical scavenging ability), total phenol and flavonoid contents of the extract were determined. The results showed that unblanched African lettuces (AChE= 0.25 mg/ml, BChE=0.27 mg/ml) had significantly (p<0.05) higher inhibitory effect on AChE and BChE activities than blanched African lettuces (AChE= 0.34 mg/ml, BChE= 0.28 mg/ml). The result of the study revealed that blanching caused a decrease in the AChE and BChE inhibitory properties, antioxidant capacity, total phenol and total flavonoid contents of African lettuces. Therefore, the increased antioxidant and anticholinesterase properties of the unblanched African lettuce extract could be linked to its higher concentrations of the phenolic constituents compared to the blanched African lettuce.Keywords: African lettuces, blanching, neurodegeneration, anticholinesterase
Highlights
This study sought to assess the influence of blanching on the inhibition of key enzymes linked to neurodegeneration and the antioxidative properties of phenolic extracts of African lettuces
There was no significant difference in the butyrylcholinesterase inhibitory activity of the blanched African lettuces (IC50= 0.27 mg/ml) and that of the unblanched African lettuces (IC50= 0.28 mg/ml)
The DPPH* free radical scavenging ability of the phenolic extracts of both blanched and unblanched African lettuces is presented in Figure 3 as revealed by their IC50 value in Table 1, both blanched and unblanched African lettuces scavenged DDPH* radical in a concentration-dependent manner (0 _ 1.66 mg/ml) with unblanched African lettuces (IC50= 0.96 mg/ml) had significantly higher (p
Summary
This study sought to assess the influence of blanching on the inhibition of key enzymes linked to neurodegeneration and the antioxidative properties of phenolic extracts of African lettuces. African lettuce are usually blanched, a process whereby the vegetable is treated with hot water, before preparation in soups or sauces, in order to increase its palatability and acceptability. This study sought to assess the effect of blanching on the inhibitory activities of African lettuce plant extracts on enzymes linked to neurodegenerative diseases in-vitro.
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