ANTIOXIDANT ACTIVITY AND INHIBITION OF Α-AMYLASE AND Α-GLUCOSIDASE IN VERNONIA AMYGDALINA DEL AND FISH OIL-ENRICHED BISCUITS
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Date
2023-12
Journal Title
Journal ISSN
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Publisher
Nigerian Society of experimental Biology
Abstract
Vernonia amygdalina (VA) and Fish oil (FO) are important functional foods that play important roles in
disease prevention and management. Incorporating them into biscuits will provide alternative and
healthier snack options for consumers. This study aimed to evaluate the In vitro antioxidant potential and
the inhibitory capacity of biscuits enriched with Vernonia amygdalina Del and fish oil (VFEB) against
α-amylase and α-glucosidase. Four biscuit samples were produced, and a conventional biscuit (B1)
purchased commercially served as control. Biscuits without VA and FO (B2), and biscuits with 1 g, 2 g,
and 3 g of VA and FO (B3, B4, B5). Alpha amylase and α-glucosidase inhibitory activities, and In vitro
antioxidant capacity assessments of experimental biscuits using various assays were carried out. Results
showed that the inhibitory activities against α-amylase and α-glucosidase increased in a dose-dependent
manner. Similarly, the antioxidant capacity of B3, B4, and B5 showed a dose-dependent increase
compared to B1 and B2. In conclusion, VFEB exhibited substantial antioxidant potential and possessed
the ability to inhibit α-amylase and α-glucosidase respectively. Hence, VFEB would be a healthier snack
option whose consumption would likely improve postprandial glycemic responses.
Description
Keywords
Antioxidants, Biscuits, α-amylase, Vernonia, Dietary