Effect of cooking on antioxidant and enzymes activity linked to carbohydrate metabolism and lipid peroxidation of eggplant (Solanum melongena)
2018
Karigidi, Kayode Olayele | Ojebode, Mojisola Esther | Olaiya, Charles Ojo
The present study is aimed at investigating the influence of cooking on antioxidant and the inhibitory ability of eggplant on enzymes linked to hyperglycemia and induced lipid peroxidation in rat’s kidney (in vitro). The total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity reducing power, lipid peroxidation inhibition and α-glucosidase and amylase enzymes were assayed to evaluate the effect. The results showed that cooking (P < 0.05) significantly increased TPC and TFC contents thereby enhancing DPPH scavenging activity and reducing power. Also α-amylase, α-glucosidase and Fe2+ induced lipid peroxidation inhibition in rat’s kidney are enhanced significantly (P < 0.05) upon cooking. These results showed that cooking enhanced the ability of the eggplant to inhibit enzymes linked to diabetic mellitus and lipid peroxidation in kidney of rats in vitro.
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