Phytochemical composition, antioxidant activities and anti‐obesity potential of selected vegetables as affected by drying methods
Abstract Obesity has reached epidemic statistics worldwide and there is an urgent need to explore more available options in addressing the condition. The potential of vegetables as natural sources of enzyme inhibitors that can regulate the progression of obesity is of great interest particularly due...
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| Format: | Article |
| Language: | English |
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Wiley
2024-09-01
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| Series: | Future Postharvest and Food |
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| Online Access: | https://doi.org/10.1002/fpf2.12036 |
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| author | Halimat O. Sanni‐Olayiwola Fausat L. Kolawole Favour O. Onifade Samson A. Oyeyinka |
| author_facet | Halimat O. Sanni‐Olayiwola Fausat L. Kolawole Favour O. Onifade Samson A. Oyeyinka |
| author_sort | Halimat O. Sanni‐Olayiwola |
| collection | DOAJ |
| description | Abstract Obesity has reached epidemic statistics worldwide and there is an urgent need to explore more available options in addressing the condition. The potential of vegetables as natural sources of enzyme inhibitors that can regulate the progression of obesity is of great interest particularly due to possible synergistic antioxidant activities. In this study, we evaluated the phytochemical composition, antioxidant activities, and in vitro enzyme inhibition properties of selected vegetables as influenced by sun and cabinet drying methods. While a significant increase was observed in the phytochemical composition of most of the vegetables, the two drying methods had varying effects on all parameters. Cabinet drying yielded higher saponin (2.86–4.67 mg/100 g), phenolics (19.30–57.02 mg/100 g), and alkaloids (31.58–37.61 mg/100 g) contents while sun drying gave better results for flavonoids (88.13–234.15 mg/100 g). The DPPH (11.45%–29.61%) and ABTS (22.70%–35.48%) antioxidant activities varied significantly. Cabinet‐dried cabbage and sun dried carrot flours displayed the highest inhibition against alpha amylase and pancreatic lipase, respectively. A strong positive correlation was observed between phenolics and amylase inhibition and also between saponin and pancreatic lipase inhibition. Consequently, vegetable flours could serve as versatile products for the therapeutic management of obesity and related diseases. |
| format | Article |
| id | doaj-art-2b87f8752cc942e9a2f31ca47e697417 |
| institution | Kabale University |
| issn | 2837-6846 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Wiley |
| record_format | Article |
| series | Future Postharvest and Food |
| spelling | doaj-art-2b87f8752cc942e9a2f31ca47e6974172025-08-20T03:40:57ZengWileyFuture Postharvest and Food2837-68462024-09-011336037510.1002/fpf2.12036Phytochemical composition, antioxidant activities and anti‐obesity potential of selected vegetables as affected by drying methodsHalimat O. Sanni‐Olayiwola0Fausat L. Kolawole1Favour O. Onifade2Samson A. Oyeyinka3Department of Home Economics and Food Science University of Ilorin Ilorin NigeriaDepartment of Home Economics and Food Science University of Ilorin Ilorin NigeriaDepartment of Home Economics and Food Science University of Ilorin Ilorin NigeriaNational Centre for Food Manufacturing Centre of Excellence in Agri‐Food Technology Building University of Lincoln Holbeach UKAbstract Obesity has reached epidemic statistics worldwide and there is an urgent need to explore more available options in addressing the condition. The potential of vegetables as natural sources of enzyme inhibitors that can regulate the progression of obesity is of great interest particularly due to possible synergistic antioxidant activities. In this study, we evaluated the phytochemical composition, antioxidant activities, and in vitro enzyme inhibition properties of selected vegetables as influenced by sun and cabinet drying methods. While a significant increase was observed in the phytochemical composition of most of the vegetables, the two drying methods had varying effects on all parameters. Cabinet drying yielded higher saponin (2.86–4.67 mg/100 g), phenolics (19.30–57.02 mg/100 g), and alkaloids (31.58–37.61 mg/100 g) contents while sun drying gave better results for flavonoids (88.13–234.15 mg/100 g). The DPPH (11.45%–29.61%) and ABTS (22.70%–35.48%) antioxidant activities varied significantly. Cabinet‐dried cabbage and sun dried carrot flours displayed the highest inhibition against alpha amylase and pancreatic lipase, respectively. A strong positive correlation was observed between phenolics and amylase inhibition and also between saponin and pancreatic lipase inhibition. Consequently, vegetable flours could serve as versatile products for the therapeutic management of obesity and related diseases.https://doi.org/10.1002/fpf2.12036antioxidant activitiescabbage, carrotcucumberenzyme inhibitionorange fleshed sweet potato |
| spellingShingle | Halimat O. Sanni‐Olayiwola Fausat L. Kolawole Favour O. Onifade Samson A. Oyeyinka Phytochemical composition, antioxidant activities and anti‐obesity potential of selected vegetables as affected by drying methods Future Postharvest and Food antioxidant activities cabbage, carrot cucumber enzyme inhibition orange fleshed sweet potato |
| title | Phytochemical composition, antioxidant activities and anti‐obesity potential of selected vegetables as affected by drying methods |
| title_full | Phytochemical composition, antioxidant activities and anti‐obesity potential of selected vegetables as affected by drying methods |
| title_fullStr | Phytochemical composition, antioxidant activities and anti‐obesity potential of selected vegetables as affected by drying methods |
| title_full_unstemmed | Phytochemical composition, antioxidant activities and anti‐obesity potential of selected vegetables as affected by drying methods |
| title_short | Phytochemical composition, antioxidant activities and anti‐obesity potential of selected vegetables as affected by drying methods |
| title_sort | phytochemical composition antioxidant activities and anti obesity potential of selected vegetables as affected by drying methods |
| topic | antioxidant activities cabbage, carrot cucumber enzyme inhibition orange fleshed sweet potato |
| url | https://doi.org/10.1002/fpf2.12036 |
| work_keys_str_mv | AT halimatosanniolayiwola phytochemicalcompositionantioxidantactivitiesandantiobesitypotentialofselectedvegetablesasaffectedbydryingmethods AT fausatlkolawole phytochemicalcompositionantioxidantactivitiesandantiobesitypotentialofselectedvegetablesasaffectedbydryingmethods AT favouroonifade phytochemicalcompositionantioxidantactivitiesandantiobesitypotentialofselectedvegetablesasaffectedbydryingmethods AT samsonaoyeyinka phytochemicalcompositionantioxidantactivitiesandantiobesitypotentialofselectedvegetablesasaffectedbydryingmethods |