Sechum edule peel, leaves and pulp were investigatedfor their chemical composition (total phenol, flavonoid,carotenoid and vitamin C content), and for antioxidant activityand carbohydrate-hydrolysing enzymes (α-amylase and α-glucosidase) inhibition. In order to evaluate the incidence ofcooking process on retention of healthy phytochemicals, thepulp was subjected to different treatments (grill roasting, domesticoven baking, microwave cooking, blanching andsteaming). Cooking processes reduced the total phenol content(58.5 mg/g extract for fresh pulp vs 26.3 and 29.3 mg/gextract for roasted and steamed samples, respectively). Pulpwas found to be the most active in 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) (IC50 of 0.1 mg/mL),whereas peel showed the highest activity in 2,2-diphenyl-1-picrylhydrazyl (DPPH) test (IC50 of 0.4 mg/mL). Moreover,peel exhibited the highest inhibitory activity against α-amylasewith an IC50 of 0.2 mg/mL, except for steamed cookingprocess, which drastically influenced the bioactivity against both enzymes.
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|Titolo:||Antioxidant and carbohydrate-hydrolysing enzymes potential of Sechium edule (Jacq.) Swartz (Cucurbitaceae) peel, leaves and pulp fresh and processed|
|Data di pubblicazione:||2016|
|Appare nelle tipologie:||1.1 Articolo in rivista|