Effect of boiling and roasting on the antidiabetic activity ofAbelmoschus esculentus(Okra) fruits and seeds in type 2 diabetic rats

Abstract

The present investigation aimed to study the effect of two culinary treatments (boiling and roasting) on the antidiabetic potential of Abelmoschus esculentus fruits and seeds in type 2 diabetic rats. Crude fiber, total phenolic content, and in vitro free radical scavenging capacity of the various culinary forms of the fruits and seeds were assessed. Streptozotoccin and high‐fat diet‐induced type 2 diabetes Wistar rats were randomly assigned to six groups of 10 rats each, and treated for 28 days with either metformin or suspensions of one of the following: untreated fruits (UTF), boiled fruits, untreated seeds, and roasted seeds. Controls were made up of untreated nondiabetic (T−) and diabetic (T+) animals. Fasting blood glucose was measured on a weekly basis. The lipid profile and markers of the hepatic and kidney toxicity were measured at the end of the experimentation. Boiling and roasting did not affect the fiber content of the Abelmoschus esculentus fruits and seeds, but significantly (p < 0.05) lowered the total phenolic content as well as their free radical scavenging capacity. Daily administration of processed and UTF and seed suspensions significantly decreased (p < 0.05) the blood glucose level of rats. A significant decrease (p < 0.05) in the serum level of triglycerides, total cholesterol, LDL cholesterol, transaminases (alanine aminotransferase and aspartate aminotransferase), creatinine, and urea was observed along with a significant increase (p < 0.05) in the serum level of total protein. Boiling and roasting do not significantly influence the antidiabetic potential of A. esculentus fruits and seeds. Practical applications A. esculentus commonly called Okra, a fiber‐rich fruit, has already demonstrated hypoglycemic and hypolipidemic activities, which makes this plant an interesting alternative for the management of diabetes. The fruit is popularly used in food preparations in different parts of the world. During thermal processing operations, the fiber and phenolic content may be altered in their functionality and could result in either the decrease or increase of antioxidant and antidiabetic activities of this fruit. Hence, appropriate processing methods or culinary form should be established in order to increase the health‐promoting properties of this plant food.

Effect of Abelmoschus esculentus (okra) on metabolic syndrome: A review

“…Better antidiabetic and antioxidant effect of methanolic extracts compared to aqueous and ethanolic extracts were observed in this study (Ahmed & Kumar, 2016). (Nguekouo et al, 2018). Antidiabetic effects of this plant were similar to glibenclamide and glimperide sulfonylurea antidiabetic drugs.…”

Okra (Abelmoschus Esculentus) as a Potential Dietary Medicine with Nutraceutical Importance for Sustainable Health Applications

“…Nguekouo et al (2018), in an in vivo study, showed that boiling and roasting do not change the antidiabetic potential of okra fruits and seeds [ 99 ]. Ortaç et al (2018) reported in an in vivo study that okra has a gastroprotective effect against ethanol and could decrease a gastric ulcer, as indicated by the biochemical and histopathological data.…”

Abelmoschus esculentus (L.): Bioactive Components’ Beneficial Properties—Focused on Antidiabetic Role—For Sustainable Health Applications

“…As reported in Table 1, some examples of current researches in animal models are moving in this direction [91,98,99,100,101,102].…”

“…The effect of boiling and roasting on the antidiabetic activity of Abelmoschus esculentus (okra) fruits and seeds in type 2 diabetic rats was currently investigated by Nguekouo et al [101]: boiling and roasting do not significantly influence the antidiabetic potential. This research underlines how appropriate processing methods or culinary form should be established in order to increase the health-promoting properties of this plant [101].…”