Abstract
Okra fruit (Abelmoschus esculentus L.) especially its mucilaginous properties has
been reported to have various health benefits include antioxidant and antidiabetic properties. This research was aimed to investigate the stability of
antioxidant and anti-α-glucosidase activities (as one of antidiabetic activities) of
okra mucilage through several soaking treatments in term optimizing mucilage
extraction as well. Okra fruit and its peel are used and soaked with water in
several soaking conditions: time (1, 4, 8, and 12 h); temperature (room and
refrigerator temperature); and ratio of fruit:water (1:3 and 1:6). Analysis of yield
percentage, flavonoid content, free radical scavenging activity and anti αglucosidase activity were observed. The highest antioxidant activity of the sample
was found in the extracting methods of 12 h in refrigerator temperature with
soaking ratio of 1:6 (897.26+19.67 mg/L) while for anti α-glucosidase activity
was found in extracting methods of 12 h in refrigerator temperature with soaking
ratio of 1:3 (525.92 ± 40.75 mg/L). The stability of antioxidant and anti αglucosidase activities of okra mucilage might be influenced by the extracted
flavonoid content and other active components.
been reported to have various health benefits include antioxidant and antidiabetic properties. This research was aimed to investigate the stability of
antioxidant and anti-α-glucosidase activities (as one of antidiabetic activities) of
okra mucilage through several soaking treatments in term optimizing mucilage
extraction as well. Okra fruit and its peel are used and soaked with water in
several soaking conditions: time (1, 4, 8, and 12 h); temperature (room and
refrigerator temperature); and ratio of fruit:water (1:3 and 1:6). Analysis of yield
percentage, flavonoid content, free radical scavenging activity and anti αglucosidase activity were observed. The highest antioxidant activity of the sample
was found in the extracting methods of 12 h in refrigerator temperature with
soaking ratio of 1:6 (897.26+19.67 mg/L) while for anti α-glucosidase activity
was found in extracting methods of 12 h in refrigerator temperature with soaking
ratio of 1:3 (525.92 ± 40.75 mg/L). The stability of antioxidant and anti αglucosidase activities of okra mucilage might be influenced by the extracted
flavonoid content and other active components.
| Original language | English |
|---|---|
| Pages (from-to) | 202-211 |
| Journal | Chemistry International |
| Volume | 3 |
| Issue number | 3 |
| Publication status | Published - 1 Jun 2016 |
Keywords
- Okra fruit, Abelmoschus esculentus L., Soaking, Flavonoid, α-glucosidase activity, Mucilage, Antioxidant activity