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

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.