Glycemic Indices, Possible Antidiabetic Potentials and Phenolic Contents of some Indigenous Green Leafy Vegetables (GLVs)

Gbenga P. Akerele1, Sunday I. Oyeleye1,2, Magaret G. Busari1, Ganiyu Oboh1*
1Department of Biochemistry, Federal University of Technology, Akure, Nigeria
2Department of Biomedical Technology, Federal University of Technology, Akure, Nigeria





Corresponding Author: goboh@futa.edu.ng; Tel: +234703138844
Recieved Date: 12 January 2020; Accepted Date: 13 March 2021; Published Date: 03 March
Citation: Akerele GP, Oyeleye SI, Busari MG, Oboh G. Glycemic indices, possible antidiabetic potentials and phenolic contents of some Indigenous green leafy vegetables (GLVs). Trop J Nat Prod Res. 2021; 5(3):597-602. doi.org/10.26538/tjnpr/v5i3.30 http://www.doi.org/10.26538/tjnpr/v5i3.30
Copyright:
© 2021 Akerele et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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ABSTRACT

Generally, green leafy vegetables (GLVs) are consumed cooked. In this study, the effect of cooking on glycemic indices (soluble sugar, starch, amylose/amylopectin contents), ?-amylase and ?-glucosidase inhibitory potentials and phenolic content of some indigenous GLVs (Curry, Bitter, Water, Scent, Fluted pumpkin, Bush-buck, Wild spinach, False cubeb and Bologi leaves) were determined. One Portion of each sample was cooked for 5 minutes in hot water and dried alongside the raw before pulverized. The free sugar, starch, amylose, and amylopectin content of the raw samples ranged from 7.86 - 15.95, 16.00 - 20.00, 3.14 - 10.86 and 7.64-16.86 g/100 g respectively, while that of the cooked ranged from 6.67 - 15.24, 14.50 - 26.00, 2.74 - 6.23 and 10.27 - 22.76 g/100 g respectively. Raw African spinach had the highest (9.59 mg GAE/g), while Waterleaf had the least (7.03 mg GAE/g) total phenol content. For the cooked, African spinach have the highest (8.11 mg GAE/g), while Curry leaf has the least (6.08 mg GAE/g). Conversely, Raw bitter leaf has the highest total flavonoid content (11.94 mg QE/g), but raw Curry leaf (1.87 mg QE/g) had the least. African spinach has the least (1.89 mg QE/g) total flavonoid, while Bologi leaf (4.61 mg QE/g) had the highest. Scent leaf had the lowest estimated glycemic index (eGI), while Bush-buck had the highest. Enzyme inhibitions were championed by bitter and water leaves respectively. The vegetables’ low glycemic indices and enzyme inhibitions effect could be used to deal with and prevent type 2 diabetes.

Keywords: Starch content, Amylose/amylopectin, Diabetes, Estimated glycemic index, Hyperglycemia.
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