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Comparative Assessment of Antioxidant Activities, Enzyme Inhibition in Response of two Cultivars of Bitter Yam ( Dioscorea Dumetorum ) in Postprandial Hyperglycemia

Immaculata I. Okparauka, Philippa C. Ojimelukwe., Iniubong A. Thomas, Simom, C., Achinewhu,, Ohwesiri O. Akausu, Boniface N. Isu

Abstract

The aim of this research was to determine the "Comparative Assessment of Antioxidant Activity, Enzyme Inhibition in Response of Two Cultivars of Bitter Yam (Dioscorea dumetorum) in Type 2 Diabetic Rats. Two cultivars of bitter yam tubers (Onyeukwu, deep yellow when boiled) and Ejiobi, milky when boiled) were peeled and washed, sliced to 2mm sizes boiled for 40 min until cooked, air dried under a controlled air conditioned environment for 48h and was milled to particle size less than 0.7 mm and were investigated for their antioxidant activities using DPPH and FRAP; enzyme inhibition effects on the hydrolysis of Discorea dumetorum using standard method, enzyme inhibition actvities: alpha Amylase inhibition activity recorded (ANO 30.73 & BEO 43.37)%, (% glucosidase ANO 37.33, BEO 42.25). Antioxidant using DPPH (ANO 34.74, BEO 64.16mg/g), FRAP ANO 68.86, BEO 40.90mg/g. The lower the DPPH antioxidant activity the stronger the free radical scavenging effects. The higher the FRAP activity, the stronger the ferric reducing antioxidant power. The higher enzyme inhibitory activity, suggest that the the cultivars of bitter yam in this study delays carbohydrate digestion and glucose absorption which is crucial in managing postprandial hyperglycemia. Key words: Bitter yam cultivars, antioxidant activities, Alpha amylase, Alpha glucosidase, postprandial hyperglycemia.

Keywords

Bitter yam cultivarsantioxidant activitiesAlpha amylaseAlpha glucosidasepostprandial hyperglycemia.

References

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