TY - JOUR
T1 - Nutritional composition, in vitro antioxidant and anti-diabetic potentials of Breynia retusa (Dennst.) Alston
AU - Murugan, Rajan
AU - Prabu, Jaganathan
AU - Chandran, Rahul
AU - Sajeesh, Thangarajan
AU - Iniyavan, Murugaiyan
AU - Parimelazhagan, Thangaraj
N1 - Publisher Copyright:
© 2015 Beijing Academy of Food Sciences
PY - 2016/3
Y1 - 2016/3
N2 - The present study evaluated the nutritional and total phenolic contents of leaves and fruit of Breynia retusa to study the inhibitory potentials against free radicals, α-amylase and α-glucosidase enzymes. Proximate composition and anti-nutrient content were investigated in the powdered samples of leaf and fruit. Total phenolic, flavonoid, vitamin C and E contents were measured by spectrophotometric methods. Antioxidant activity was estimated by employing various in vitro assays. The α-amylase and α-glucosidase inhibitors were studied to determine the anti-diabetic potential of B. retusa. Nutritional composition of fruit showed higher starch, total proteins, total free amino acids and mineral contents as compared to leaves. Anti-nutrient contents of fruit and leaves exhibited a minimum amount of trypsin inhibiting activity and tannin contents. Further, higher contents of total phenolics and vitamin E were found in leaf methanol extracts. The leaf extract also showed higher antioxidant activity in DPPH[rad], FRAP, metal ion chelating and lipid peroxidation inhibition assays. B. retusa leaf and fruit methanol extracts inhibited α-amylase and α-glucosidase enzymes. In conclusion, nutritional composition, antioxidant and anti-diabetic activities of B. retusa are suitable and promising for the development as a safe food product or natural additive.
AB - The present study evaluated the nutritional and total phenolic contents of leaves and fruit of Breynia retusa to study the inhibitory potentials against free radicals, α-amylase and α-glucosidase enzymes. Proximate composition and anti-nutrient content were investigated in the powdered samples of leaf and fruit. Total phenolic, flavonoid, vitamin C and E contents were measured by spectrophotometric methods. Antioxidant activity was estimated by employing various in vitro assays. The α-amylase and α-glucosidase inhibitors were studied to determine the anti-diabetic potential of B. retusa. Nutritional composition of fruit showed higher starch, total proteins, total free amino acids and mineral contents as compared to leaves. Anti-nutrient contents of fruit and leaves exhibited a minimum amount of trypsin inhibiting activity and tannin contents. Further, higher contents of total phenolics and vitamin E were found in leaf methanol extracts. The leaf extract also showed higher antioxidant activity in DPPH[rad], FRAP, metal ion chelating and lipid peroxidation inhibition assays. B. retusa leaf and fruit methanol extracts inhibited α-amylase and α-glucosidase enzymes. In conclusion, nutritional composition, antioxidant and anti-diabetic activities of B. retusa are suitable and promising for the development as a safe food product or natural additive.
KW - Alpha-amylase
KW - Antioxidant
KW - Breynia retusa
KW - Phenolic comounds
KW - Vitamins
UR - http://www.scopus.com/inward/record.url?scp=85068975600&partnerID=8YFLogxK
U2 - 10.1016/j.fshw.2015.12.001
DO - 10.1016/j.fshw.2015.12.001
M3 - Article
AN - SCOPUS:85068975600
SN - 2213-4530
VL - 5
SP - 30
EP - 38
JO - Food Science and Human Wellness
JF - Food Science and Human Wellness
IS - 1
ER -