Effect of temperature on α-glucosidase, lipase inhibition activity and other nutritional properties of Moringa oleifera leaves: Intended to be used as daily antidiabetic therapeutic food
2016
Parwani, L. | Bohra, Y. | Gupta, S. | Kumar, R.
Leaves of Moringa oleifera have proven antidiabetic efficacy and are commonly consumed in the form of powder, capsules and tablets. The present study was designed to evaluate the temperature sensitivity of alpha-glucosidae, lipase inhibition activities and other nutritional properties like total chlorophyll, carbohydrate, protein, phenolics, flavonoid contents and antioxidant activities of M. oleifera leaves with an objective to be used as palatable therapeutic food for easy and effective treatment of type 2 diabetes. The dried leaves powder of the plant was exposed to two different temperatures (100 °C and 150 °C) at different time intervals of 5, 10, 15 and 30 min. The findings revealed that exposure at 150 °C temperature for 15 min can be safely used for the preparation of processed foods from powdered leaves of M. oleifera. At this point of treatment, less detrimental effects on alphah-glucosidase and lipase inhibition activity, flavonoid content and antioxidant activity were observed. On the other hand, total phenolic content, content of free amino acids and radical-scavenging activities were increased. However, sharp reduction in carbohydrate content was observed at this point, which makes this temperature and time suitable for the preparation of processed food with sustainable antidiabetic properties.
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