Abstract
ABSTRACT Phytochemical profile and activity of anti-oxidative, anti-glycative, anti-α-amylase, anti-α-glucosidase, anti-lipase and anti-acetylcholinesterase (AchE) of aqueous extracts prepared from leaf and stem parts of two edible Amaranthus species, white and red amaranths, were investigated. Phytochemical analyses showed that white amaranth had more total phenolic acids than red one. The content of total flavonoids in four examined aqueous extracts was similar. Red amaranth has greater anthocyanins and carotenoids than white one. All aqueous extracts at three concentrations were used for in vitro bio-activities experiments. Results showed that four aqueous extracts displayed radical scavenging effect, Fe2+ chelating effect, xanthine oxidase inhibition, and reducing power. Aqueous extracts prepared from red amaranth exhibited marked anti-glycative effects, anti-α-amylase, anti-α-glucosidase, anti-lipase, and anti-AchE activities. These findings suggested that these two vegetables could be developed as functional foods for diabetic prevention and/or attenuation.
Highlights
Amaranth species are often used as vegetable crops in Asian and African countries including China, Bangladesh, India, Zimbabwe, and Taiwan
Our present study aimed to analyze the content of total phenolic acids, flavonoids, anthocyanins, and carotenoids in aqueous extracts prepared from leaf and stem parts of these two amaranths
When 1 mg was tested, the anti-AchE activity followed the order: RL = WS > RS = WL (P < 0.05). Both white and red amaranthus are popular vegetables consumed in Asian countries
Summary
Amaranth species are often used as vegetable crops in Asian and African countries including China, Bangladesh, India, Zimbabwe, and Taiwan. There are two edible Amaranthus species commonly consumed in Taiwan, one is locally called white amaranth (Amaranthus inamoenus Willd), and the other is called red amaranth (Amaranthus gangeticus L.) (Figure 1). Both leaf and stem parts of these two vegetables are edible. The marked purple-red color appears in leaf and stem parts of red amaranth strongly imply that this plant food contains special phytochemicals like anthocyanins and carotenoids. Our present study aimed to analyze the content of total phenolic acids, flavonoids, anthocyanins, and carotenoids in aqueous extracts prepared from leaf and stem parts of these two amaranths
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