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Showing 2 results for Antidiabetic
Nafiseh Sadat Mousavi, Mehdi Tabarsa, Amir Pouya Ghandehari Yazdi, Aria Babakhani, Hedieh Hakimi,
Volume 14, Issue 2 (5-2025)
Abstract
| The present study aimed to investigate the potential for improving the anti-diabetic properties of fucoidan extracted from Nizamuddinia zanardinii brown algae and to enrich pasta formulations with the enhanced fucoidan. Crude fucoidan was extracted using a solvent-based method at 60°C and then hydrolyzed with 0.01 N hydrochloric acid at 100°C for 10 to 60 minutes. The inhibitory activity of the resulting hydrolysates against α-amylase and α-glucosidase enzymes was evaluated, and the hydrolysates were subsequently incorporated into pasta at concentrations of 0.125%, 0.25%, and 0.5%. While the α-amylase inhibitory activity increased up to a certain point with prolonged hydrolysis time before declining, the α-glucosidase inhibition exhibited a consistent decreasing trend. Enriching pasta with hydrolyzed fucoidan at levels up to 0.5% did not significantly alter the moisture, ash, or protein content of the final product. However, increasing the fucoidan concentration led to an increase in cooking time (from 8.0 to 9.0 minutes) and cooking loss (from 6.27% to 7.10%). Colorimetric analysis revealed that with higher fucoidan levels, the L* value (lightness) decreased, the a* value (redness/greenness) increased, and the b* value (yellowness/blueness) remained unchanged. Sensory evaluation results showed no significant differences between the control and fucoidan-enriched pasta in terms of appearance (before and after cooking), aroma, taste, texture, and overall acceptability. In conclusion, the findings demonstrate that 20-minute hydrolysis enhances the α-amylase inhibitory activity of fucoidan and pasta can be successfully enriched with fucoidan hydrolysates at a 0.25% incorporation level without compromising sensory quality. |
Volume 18, Issue 117 (11-2021)
Abstract
Pomegranate peel is the main by-product during pomegranate processing that valuable source of bioactive compounds with health-beneficial effects. This study has comparatively assessed the effects of two extraction methods (enzymatic and acidic) on pomegranate peel by measuring their bioactivity in terms of total phenolic content (TPC), antioxidant activity, and antidiabetic properties using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolourization assays, and the α-amylase and α-glucosidase inhibition assays. The TPC mg gallic acid equivalents per g dry weight (GAE mg/g dw) of extracted pectin was ~ 243 and ~ 116 for enzymatic and acidic methods, respectively. The DPPH IC50 of enzymatic pectin was significantly lower than that of acidic pectin (p < 0.05). The ABTS IC50 of enzymatic pectin and acidic pectin was ~ 361 and ~ 945, respectively. The enzymatic pectin showed a significantly stronger α-amylase and α-glucosidase inhibition effect as compared to the acidic pectin. The α-amylase inhibition was stronger than α-glucosidase inhibition for all samples.
The results indicated that enzymatic extracted pectin showed antioxidant and antidiabetic potential, which could be considered as a promising candidate for functional foods in food formulation.
