Cooking African Pumpkin Leaves (Momordica balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches
| Autor: | Retha M. Slabbert, Yasmina Sultanbawa, Petunia Mashiane, Vimbainashe E. Manhivi, Dharini Sivakumar, Tinotenda Shoko |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Antioxidant medicine.medical_treatment antioxidant activity Plant Science phenolic compounds TP1-1185 carbohydrate hydrolysing enzymes Health Professions (miscellaneous) Microbiology chemistry.chemical_compound Rhamnetin β-carotene medicine Food science traditional leafy vegetables bioaccessibility Carotenoid Acarbose chemistry.chemical_classification biology Chemical technology technology industry and agriculture biology.organism_classification chemistry Polyphenol Momordica balsamina Quercetin Digestion Food Science medicine.drug |
| Zdroj: | Foods; Volume 10; Issue 11; Pages: 2890 Foods, Vol 10, Iss 2890, p 2890 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10112890 |
| Popis: | The leaves of African pumpkins (Momordica balsamina L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods (stir-frying or boiling) on the changes in bioactive metabolites, antioxidant capacity, release and accessibility of β-carotene and also inhibition of inhibitory activity against α-amylase and α-glucosidase enzymes during in vitro digestion of African pumpkin leaves compared to the raw leaves. Compared to boiled or raw leaves, stir-frying improved the availability of bioactive metabolites at the gastrointestinal phase. Quercetin 3-galactoside and rhamnetin 3-O-glucoside (marker compounds) discriminated the stir-fried leaves from raw leaves and boiled leaves after digestion. Stir-frying improved the release and accessibility of β-carotene and enhanced the antioxidant activities compared to boiling. Dialysable fractions of stir-fried leaves exhibited the greatest inhibitory activity against α-amylase and α-glucosidase enzymes compared to the raw and boiled leaves, as well as acarbose. Stir-frying, therefore, is recommended for use in household cooking to benefit consumers by increasing the intake of phenolics and β-carotene. |
| Databáze: | OpenAIRE |
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