Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract

Amylolytic inhibition is one of the most potential strategies in controlling hyperglycemia in type 2 diabetic subjects. Okra, a popular vegetable, contains an appreciable medicinal value. In Asia, vigorous cooking vegetables cause loss of some bioactive properties of immense health benefit. This pap...

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Main Authors:	M. R., Karim, M. S., Islam, Sarkar, Shaheen M., Makky, Essam A., A. C., Murugan, Rashid, S. S., M. M., Yusoff
Format:	Article
Language:	English
Published:	Elsevier Ltd 2014
Subjects:	Q Science (General)
Online Access:	http://umpir.ump.edu.my/id/eprint/8389/ http://umpir.ump.edu.my/id/eprint/8389/ http://umpir.ump.edu.my/id/eprint/8389/ http://umpir.ump.edu.my/id/eprint/8389/1/fist-2014-karim-Anti-Amylolytic%20Activity-abs.pdf

id	ump-8389
recordtype	eprints
spelling	ump-83892018-07-27T03:21:23Z http://umpir.ump.edu.my/id/eprint/8389/ Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract M. R., Karim M. S., Islam Sarkar, Shaheen M. Makky, Essam A. A. C., Murugan Rashid, S. S. M. M., Yusoff Q Science (General) Amylolytic inhibition is one of the most potential strategies in controlling hyperglycemia in type 2 diabetic subjects. Okra, a popular vegetable, contains an appreciable medicinal value. In Asia, vigorous cooking vegetables cause loss of some bioactive properties of immense health benefit. This paper describes whether cooking of okra affects its reported carbohydrase inhibitory action. Methanolic extract of fresh and cooked okra was assayed for total phenolic content, α-amylase and α-glucosidase inhibitory activity. The phenolic content and inhibitory activity were reduced on cooking but were not completely destroyed even after 10 min of baking at 180 °C. The inhibition was of competitive type against mammalian α-glucosidase and of mixed type against mammalian α-amylase. The results indicated okra pods to be a potential anti-hyperglycemic agent even if eaten after cooking. The total phenolic content (146.36±0.12 mg% GAE) and in vitro IC50 value (86±0.98 µg) suggest that regular intake of 100 g fresh okra as salad can vitally help maintain blood sugar level of a moderate type 2 diabetic subject. Elsevier Ltd 2014 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/8389/1/fist-2014-karim-Anti-Amylolytic%20Activity-abs.pdf M. R., Karim and M. S., Islam and Sarkar, Shaheen M. and Makky, Essam A. and A. C., Murugan and Rashid, S. S. and M. M., Yusoff (2014) Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract. Biocatalysis and Agricultural Biotechnology, 3 (4). pp. 373-377. ISSN 1878-8181 http://dx.doi.org/10.1016/j.bcab.2014.07.006 DOI: 10.1016/j.bcab.2014.07.006
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	Q Science (General)
spellingShingle	Q Science (General) M. R., Karim M. S., Islam Sarkar, Shaheen M. Makky, Essam A. A. C., Murugan Rashid, S. S. M. M., Yusoff Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract
description	Amylolytic inhibition is one of the most potential strategies in controlling hyperglycemia in type 2 diabetic subjects. Okra, a popular vegetable, contains an appreciable medicinal value. In Asia, vigorous cooking vegetables cause loss of some bioactive properties of immense health benefit. This paper describes whether cooking of okra affects its reported carbohydrase inhibitory action. Methanolic extract of fresh and cooked okra was assayed for total phenolic content, α-amylase and α-glucosidase inhibitory activity. The phenolic content and inhibitory activity were reduced on cooking but were not completely destroyed even after 10 min of baking at 180 °C. The inhibition was of competitive type against mammalian α-glucosidase and of mixed type against mammalian α-amylase. The results indicated okra pods to be a potential anti-hyperglycemic agent even if eaten after cooking. The total phenolic content (146.36±0.12 mg% GAE) and in vitro IC50 value (86±0.98 µg) suggest that regular intake of 100 g fresh okra as salad can vitally help maintain blood sugar level of a moderate type 2 diabetic subject.
format	Article
author	M. R., Karim M. S., Islam Sarkar, Shaheen M. Makky, Essam A. A. C., Murugan Rashid, S. S. M. M., Yusoff
author_facet	M. R., Karim M. S., Islam Sarkar, Shaheen M. Makky, Essam A. A. C., Murugan Rashid, S. S. M. M., Yusoff
author_sort	M. R., Karim
title	Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract
title_short	Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract
title_full	Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract
title_fullStr	Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract
title_full_unstemmed	Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract
title_sort	anti-amylolytic activity of fresh and cooked okra (hibiscus esculentus l.) pod extract
publisher	Elsevier Ltd
publishDate	2014
url	http://umpir.ump.edu.my/id/eprint/8389/ http://umpir.ump.edu.my/id/eprint/8389/ http://umpir.ump.edu.my/id/eprint/8389/ http://umpir.ump.edu.my/id/eprint/8389/1/fist-2014-karim-Anti-Amylolytic%20Activity-abs.pdf
first_indexed	2023-09-18T22:05:55Z
last_indexed	2023-09-18T22:05:55Z
_version_	1777414706450923520

Anti-amylolytic Activity of Fresh and Cooked Okra (Hibiscus esculentus L.) Pod Extract

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