The Protective Effect of Polyphenol - Rich Extract of Syzygium cumini Leaves on Cholinesterase and Brain Antioxidant Status in Alloxan - Induced Diabetic Rats

Syzygium cumini leaves are used locally especially in Nigeria for the treatment \ management of diabetes mellitus and Alzheimer’s disease. This study was designed to investigate the effects of polyphenols extracted from Syzygium cumini l eaves on the occurrence of oxidative stress in the brain of rats with diabetes, which can trigger Alzheimer’s disease by determining both in vitro and in vivo c holinesterase, the antioxidant defense system, and the extent of oxidative damage. The effect of polyphenols extracted from Syzygium cumini leaves was investigated on in vitro c holinesterase. Thereafter, the extract (400 mg/kg body weight) of both free and bound polyphenols was administered orally to alloxan - induced rats, and the effect were monitore d on in vivo c holinesterase, superoxide dismutase, catalase, glutathione peroxidase, reduced glutathione, lipid peroxidation and hydroperoxides. The extract demonstrated inhibitory effects against in vitro c holinesterase. A significant reduction in the c ho linesterase activities increased the activities of superoxide dismutase, catalase, glutathione peroxidase, and reduced glutathione. A reduction in lipid peroxidation and hydroperoxide concentrations was observed in the brain of diabetic rats treated with p olyphenols extracted from Syzygium cumini leaves. This study suggests that the polyphenols of Syzygium cumini leaves have anti - Alzheimer and antioxidant boosters, as well as antiperoxidative activities. Therefore, the plant is recommended for both diabetic and Alzheimer’s disease patients worldwid

Effects of storage on keeping quality and nutrient retention of plantain (Musa paradisiacal) flour

Background: Plantain is one of the most important staples and cash crops of the tropical regions like Nigeria and West Africa. In Nigeria, unripe plantain is sliced, sundried, stored as a means of preservation, and later sold and milled into flour. Objective: This study investigated the effect of storage on keeping quality and nutrient retention of plantain flour over a period of three months. Methods: Fresh Musa paradisiaca fruit was purchased, peeled and processed at plantain farming community of Oba Ayetoro village, Ekiti state, peeled and divided into three portions. The first portion was oven-dried (Sample1), the second portion was sun-dried by the roadside and kept with plantain flour producers/sellers (Sample2), while the third portion (Sample3) was open air-dried at Department of Human Nutrition and Dietetics, Afe Babalola University, Ado-Ekiti. All samples were stored in cool, dry place for three months. Proximate, mineral and vitamin composition of freshly prepared, and stored samples were determined using standard methods of AOAC and spectrophotometric methods.Results: A 100g of each sample contained between 13.5 - 13.9g, moisture, 2.3 - 2.8g crude protein, 0.3- 0.4g crude fat, 2.3- 2.8g ash, 3.6 - 4.2g dietary fibre and 75.5 - 77.6g carbohydrate and 789.31 – 801.19µg β-carotene. Storage for three months significantly (p < 0.05), improved ash, crude protein, dietary fibre, calcium, magnesium, phosphorus, β-Carotene content of the flours with significant (p < 0.05) reduction in sodium and potassium content. The flours were very low in anti-nutritional factors. Conclusion: Plantain flour is rich in carbohydrates, dietary fibre, macro minerals and β-Carotene and very low in antinutrients. Storage for three months improved the nutrients of the flours produced and reduced the level of antinutrients, hence its consumption after storage over a period should be encouraged. Key words: Plantain flours, storage time, keeping quality, nutrients, antinutrient

DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (<i>Sphenostylis stenocarpa</i>)

International audienceNote sous Cour de cassation (com.), 6 octobre 2015, n° 14-19.499 (FS-P+B), Sté Toyota Industrial Équipment c/ Sté Fonderie GM Bouhye

Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour

The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium

In vitro antioxidant activities and inhibitory effects of phenolic extract of Senecio biafrae (Oliv and Hiern) against key enzymes linked with type II diabetes mellitus and Alzheimer's disease

The phenolic extract of Senecio biafrae leaves was investigated to determine the in vitro antioxidant, phenolic profiles, and inhibition of key enzymes relevant to type II diabetes mellitus (α‐amylase and α‐glucosidase) and Alzheimer's disease (acetylcholinesterase and butrylcholinesterase). The phenolic extract demonstrated significant scavenging abilities against all in vitro antioxidant parameters assessed. Reversed‐phase HPLC of the extract revealed the presence of gallic acid, chlorogenic, caffeic acid, rutin, quercetin, and kaempferol. The extract also inhibited activities of α‐amylase (IC 50 = 126.90 μg/ml), α‐glucosidase (IC 50 = 139.66 μg/ml), acetylcholinesterase (IC 50 = 347.22 μg/ml), and butrylcholinesterase (IC 50 = 378.79 μg/ml), which may be attributed to the antioxidant potential of the extract and its phenolic composition. Therefore, this study suggests that the leaves of S. biafrae may be useful in the management of diabetes mellitus and Alzheimer's disease