Na-alginate elicitation as an alternative strategy to improve the antidiabetic potential of pigeon pea (Cajanus cajan) flour

Abstract

Pigeon pea (Cajanus cajan) has been reported to exhibit antidiabetic activity such as hypoglycemic and hypocholesterolemic effects as well as antioxidant capacity in diabetichypercholesterolemia rats, alpha-glucosidase and alpha-amylase inhibitory activity, due to the bioactive compounds. Germination proved capable to increases the antidiabetic activity of pigeon pea. Elicitation has been known as a simple method for increasing the bioactive compounds and bioactivity of legumes sprouts. This study aimed to investigate the potential of Na-alginate elicitation in improving the antidiabetic activity of pigeon pea flour. The antidiabetic activity was determined by measuring the total flavonoid compounds, antioxidant activity (Trolox equivalent antioxidant activity, TEAC), alphaamylase and alpha-glucosidase inhibitory activities. The effectiveness of Na-alginate elicitation in improving the antidiabetic activity was evaluated by comparing its antidiabetic activity to that of non-elicited pigeon pea sprout flour and non-treated pigeon pea flour. Na-alginate elicited pigeon pea sprout flour showed the highest levels of total flavonoid compounds, TEAC, as well as alpha-amylase and alpha-glucosidase inhibitory activities. Na-alginate elicitation was capable to increase the total flavonoid compounds, TEAC, alpha-amylase inhibitory activity, and alpha-glucosidase inhibitory activity of pigeon pea flour reach 107.2%, 41.7%, 237.5%, and 85.8%, respectively. It could be concluded that Na-alginate elicitation proved as an effective strategy to improve the antidiabetic potential of pigeon pea flour. These results showed positive evidence of developing legumes flour as a functional ingredient with antidiabetic potential.