e-journal

Nutritional composition, in vitro antioxidant and anti-diabetic potentials ofBreynia retusa (Dennst.) Alston

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The present study evaluated the nutritional and total phenolic contents of leaves and fruit of Breynia retusa to study the inhibitory potentialsagainst free radicals, -amylase and -glucosidase enzymes. Proximate composition and anti-nutrient content were investigated in the powderedsamples of leaf and fruit. Total phenolic, flavonoid, vitamin C and E contents were measured by spectrophotometric methods. Antioxidant activitywas estimated by employing various in vitro assays. The -amylase and -glucosidase inhibitors were studied to determine the anti-diabeticpotential of B. retusa. Nutritional composition of fruit showed higher starch, total proteins, total free amino acids and mineral contents as comparedto leaves. Anti-nutrient contents of fruit and leaves exhibited a minimum amount of trypsin inhibiting activity and tannin contents. Further, highercontents of total phenolics and vitamin E were found in leaf methanol extracts. The leaf extract also showed higher antioxidant activity in DPPH•,FRAP, metal ion chelating and lipid peroxidation inhibition assays. B. retusa leaf and fruit methanol extracts inhibited -amylase and -glucosidaseenzymes. In conclusion, nutritional composition, antioxidant and anti-diabetic activities of B. retusa are suitable and promising for the developmentas a safe food product or natural additive.

Keywords: Antioxidant; Alpha-amylase; Breynia retusa; Phenolic comounds; Vitamins

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2016

Deskripsi Fisik

Food Science and Human Wellness 5 (2016) 30–38

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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