Citation
Karigidi Kayode Olayele, . and Ojebode Mojisola Esther, . and Olaiya Charles Ojo, . Effect of cooking on antioxidant and enzymes activity linked to carbohydrate metabolism and lipid peroxidation of eggplant (Solanum melongena). pp. 1717-1730. ISSN 1511-3701
Abstract
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 rats 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 -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 -amylase -glucosidase and Fe2 induced lipid peroxidation inhibition in rats 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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Abstract
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 rats 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 -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 -amylase -glucosidase and Fe2 induced lipid peroxidation inhibition in rats 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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Solanum melongena |
| AGROVOC Term: | Eggplant |
| AGROVOC Term: | Cooking |
| AGROVOC Term: | Rats |
| AGROVOC Term: | Biological techniques (in vitro) |
| AGROVOC Term: | Antioxidants |
| AGROVOC Term: | Enzymatic activity |
| AGROVOC Term: | Antioxidative compounds |
| AGROVOC Term: | Phenolic content |
| AGROVOC Term: | Hyperglycemia |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/24888 |
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