Phenolic constituents, anti-radicals, and enzymes inhibitory potentials of<i>Brachystegia eurycoma</i>seeds: Effects of processing methods

Irondi, Emmanuel Anyachukwu; Adebara, Oladele Oluwafemi; Olateju, Aminat; Boligon, Aline Augusti

doi:10.1080/10942912.2017.1396340

Cited by 6 publications

(5 citation statements)

References 47 publications

(69 reference statements)

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“…It is pertinent to recall that AS9-9 also had the highest level of total phenolics and tannins, as presented earlier in Table 1. The DPPH • scavenging abilities of the Striga-resistant yellow-orange maize hybrids obtained in this study (SC 50 : 9.07 to 26.35 mg/mL) are more potent than those reported by Rodríguez-Salinas et al [13] for pigmented maize genotypes (IC 50 : 31 to 52 mg/mL) since a lower SC 50 or IC 50 is indicative of a stronger activity [34]. However, vitamin C, a standard antioxidant with a lower SC 50 (4.63 ± 0.28 mg/mL), had a stronger DPPH • scavenging activity than all of the six Striga-resistant yellow-orange maize hybrids.…”

Section: Antioxidant Activity Of Six Pipeline Striga-resistant Yellow-orange Maize Hybridscontrasting

confidence: 49%

“…Among the bioactive components, total phenolics significantly correlated with ABTS • + (p < 0.01, r = 0.757), DPPH • SC 50 (p < 0.01, r = -0.867), reducing power (p < 0.05, r = 0.633), α-amylase IC 50 (p < 0.01, r = −0.836) and α-glucosidase IC 50 (p < 0.05, r = −0.582) (Table 5). As earlier stated, lower DPPH • SC 50 and enzyme IC 50 values are indicative of stronger scavenging and inhibitory activities of a given sample on DPPH • and enzymes, respectively [34]. Thus, when taken together, the negative correlations between total phenolics and DPPH • SC 50 , α-amylase IC 50 and α-glucosidase IC 50 , as well as the positive correlations between total phenolics and ABTS •+ scavenging ability and reducing power, suggest that phenolic compounds may have contributed majorly to the observed antioxidant and starch-hydrolyzing enzymes inhibitory activities of the Striga-resistant yellow-orange maize hybrids.…”

Section: Correlations Between the Bioactive Components Antioxidant And Starch-hydrolyzing Enzymes Inhibitory Activities Of The Six Pipelimentioning

confidence: 67%

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Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids

et al. 2021

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Most of the health benefits derived from cereals are attributed to their bioactive compounds. This study evaluated the levels of the bioactive compounds, and the antioxidant and starch-hydrolyzing enzymes inhibitory properties of six pipeline Striga-resistant yellow-orange maize hybrids (coded AS1828-1, 4, 6, 8, 9, 11) in vitro. The maize hybrids were grown at the International Institute of Tropical Agriculture (IITA), Nigeria. The bioactive compounds (total phenolics, tannins, flavonoids, and phytate) levels, antioxidant (DPPH• and ABTS•+ scavenging capacity and reducing power) and starch-hydrolyzing enzymes (α-amylase and α-glucosidase) inhibitory activities of the maize hybrids were determined by spectrophotometry. At the same time, carotenoids were quantified using a reverse-phase HPLC system. The ranges of the bioactive compounds were: 11.25–14.14 mg GAE/g (total phenolics), 3.62–4.67 mg QE/g (total flavonoids), 3.63–6.29 mg/g (tannins), 3.66–4.31% (phytate), 8.92–12.11 µg/g (total xanthophylls), 2.42–2.89 µg/g (total β-carotene), and 3.17–3.77 µg/g (total provitamin A carotenoids). Extracts of the maize hybrids scavenged DPPH• (SC50: 9.07–26.35 mg/mL) and ABTS•+ (2.65–7.68 TEAC mmol/g), reduced Fe3+ to Fe2+ (0.25 ± 0.64–0.43 ± 0.01 mg GAE/g), and inhibited α-amylase and α-glucosidase, with IC50 ranges of 26.28–52.55 mg/mL and 47.72–63.98 mg/mL, respectively. Among the six clones of the maize hybrids, AS1828-9 had the highest (p < 0.05) levels of tannins and phytate and the strongest antioxidant and starch-hydrolyzing enzymes inhibitory activities. Significant correlations were observed between total phenolics and the following: ABTS•+ (p < 0.01, r = 0.757), DPPH• SC50 (p < 0.01, r = −0.867), reducing power (p < 0.05, r = 0.633), α-amylase IC50 (p < 0.01, r = −0.836) and α-glucosidase IC50 (p < 0.05, r = −0.582). Hence, the Striga-resistant yellow-orange maize hybrids (especially AS1828-9) may be beneficial for alleviating oxidative stress and postprandial hyperglycemia.

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Section: Antioxidant Activity Of Six Pipeline Striga-resistant Yellow-orange Maize Hybridscontrasting

confidence: 49%

Section: Correlations Between the Bioactive Components Antioxidant And Starch-hydrolyzing Enzymes Inhibitory Activities Of The Six Pipelimentioning

confidence: 67%

Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids

et al. 2021

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“…Unlike the reactions with DPPH radical, which involves H atom transfer, the reactions with ABTS radicals consist of an electron transfer process (34). Thus, the ability of the lafun, fufu and gari from the five genotypes of YFCR evaluated in this study to scavenge DPPH • and ABTS •+ suggests that they have the potential to prevent the cellular production of free radicals and/or mopping them up in the cell when consumed (35). The reducing power (from Fe 3+ to Fe 2+ ) of the fufu, lafun and gari suggests that they may help alleviate the Fe 2+ -mediated generation of hydroxyl radical (OH • ) from hydrogen peroxide (H 2 O 2 ) (36), and Fe 2+ -catalyzed lipid oxidation (37), thereby protecting against oxidative stress.…”

Section: Antioxidant Activity Of Fufu Lafun and Gari Processed From F...mentioning

confidence: 86%

Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava

et al. 2022

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Yellow-fleshed cassava root (YFCR) is processed into traditional products that may influence its bioactivities. In this study, the antioxidant and anti-hyperglycaemic activities of three traditional products (lafun, fufu and gari) from five genotypes (IITA-TMS-IBA070337, 182961, 182962, 182986, 183044) of YFCR were evaluated. The YFCR genotypes were grown at the International Institute of Tropical Agriculture (IITA) research field, Ibadan. The bioactive constituents (total carotenoids, total phenolics, tannins and total flavonoids), antioxidant [2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) radical cation (ABTS•+) and 1,1-diphenyl-2- picrylhydrazyl radical (DPPH•) scavenging capacities, and reducing power], and starch-digesting enzymes (α-amylase and α-glucosidase) inhibitory activities of the products were determined using standard laboratory methods. The glucose response of the products was assessed in human subjects. The concentrations of the bioactive constituents of the products from different genotypes varied significantly (p < 0.05). The ABTS•+ and DPPH• scavenging capacities and the reducing power of the products also differed significantly (p < 0.05), such that the lafun from IITA-TMS-IBA182962, IITA-TMS-IBA070337 and IITA-TMS-IBA070337 had the strongest ABTS•+ and DPPH• scavenging capacities, and reducing power, respectively. The α-amylase and α-glucosidase inhibitory activities of the three products differed significantly (p < 0.05), with the lafun from IITA-TMS-IBA070337 and IITA-TMS-IBA07033 having the strongest α-amylase and α-glucosidase inhibitory activity, respectively. Also, the lafun from IITA-TMS-182986 had the least glucose response, while the fufu from IITA-TMS-IBA070337 had the highest glucose response. Overall, the lafun from different genotypes of YFCR had the most potent antioxidant and starch-digesting enzymes inhibitory activities and the least glucose responses. Hence, lafun may be a promising dietary intervention targeting oxidative stress, hyperglycaemia, and their resultant type 2 diabetes.

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“…The combined effects of genotype and maturity stages were significant (p < 0.001) on the level of phytate only. In contrast, the combined effects of maturity stages and processing methods were significant on the levels of phytate, tannins, and vitamin C. Table 3) of vitamin C, a reference antioxidant, and the range of orange maize DPPH * SC 50 (15.4-40.2 mg/mL) indicates that vitamin C had much stronger DPPH * scavenging ability than the orange maize hybrids, since a lower DPPH * SC 50 is indicative of a stronger DPPH * scavenging ability (36). The ability of the orange maize hybrids in this study to scavenge DPPH * suggests that they may help in preventing the production of free radicals and/or mopping them up in the cell when consumed.…”

Section: Phytate Tannins and Vitamin C Contents Of Orange Maize Hybmentioning

confidence: 98%

“…Tannins and other phenolic compounds are well-known for their antioxidant activity, which they exhibit through various mechanisms, including scavenging of free radicals, chelating of metal ions, and inhibition of lipid peroxidation (34). In addition to their antioxidant activity, they possess other health benefits, including antidiabetic, antihyperuricemic, and anti-hypertensive activities (35,36).…”

Section: Phytate Tannins and Vitamin C Contents Of Orange Maize Hybmentioning

confidence: 99%

Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods

et al. 2021

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Bioactive compounds in foods are responsible for their biological activities, but biotic and abiotic factors may influence their levels. This study evaluated the impact of three genotypes (designated 4, 5, and 7), maturity stages (20, 27, and 34 days after pollination) and processing methods (hydrothermal and dry-heating) on the bioactive constituents (carotenoids, phytate, tannins, vitamin C) and 2,2-diphenyl-2-picrylhydrazyl radical (DPPH*) scavenging activity of fresh orange maize hybrids. Freshly harvested maize cobs of each genotype were subjected to hydrothermal processing at 100°C and dry-heating with husks and without husks. Carotenoids (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and total β-carotene) contents of fresh and processed samples were analyzed using HPLC; other bioactive constituents and DPPH* scavenging ability were determined using spectrophotometric methods. Genotype had a significant effect on the levels of carotenoids (p < 0.001) and vitamin C (p < 0.05), while genotype (p < 0.001), and processing methods (p < 0.001) had significant effects on DPPH* SC50. Maturity stages, processing methods and their interaction also had significant effects (p < 0.001) on the levels of all the bioactive constituents. A positive moderate to strong correlation was observed between (p < 0.001) α-carotene and the following: lutein (r = 0.57), β-cryptoxanthin (r = 0.69), total β-carotene (r = 0.62). However, the relationship between α-carotene and zeaxanthin was positive but weak (r = 0.39). A positive moderate correlation (p < 0.001) was observed between lutein and the following: β-cryptoxanthin (r = 0.57), total β-carotene (r = 0.58), and zeaxanthin (r = 0.52). A positive strong correlation (p < 0.001) was observed between β-cryptoxanthin and each of total β-carotene (r = 0.92) and zeaxanthin (r = 0.63); total β-carotene and zeaxanthin (r = 0.65); while the association between vitamin C and DPPH* SC50 was negative and weak (r = −0.38). Generally, genotype 4 and harvesting at 34 days after pollination had the best combination of bioactive constituents and DPPH* scavenging ability.

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Phenolic constituents, anti-radicals, and enzymes inhibitory potentials ofBrachystegia eurycomaseeds: Effects of processing methods

Cited by 6 publications

References 47 publications

Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids

Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids

Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava

Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods

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