Antioxidant and Anticholinesterase Potential of Two Nigerian Bitter Yams Using a Simulated Gastrointestinal Digestion Model and Conventional Extraction

Sule Ola Salawu; Praise Blessing Ajiboye; Akintunde Afolabi Akindahunsi; Aline Augusti Boligon

Antioxidant and Anticholinesterase Potential of Two Nigerian Bitter Yams Using a Simulated Gastrointestinal Digestion Model and Conventional Extraction

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Type: Academic journal

Author: Sule Ola Salawu (Federal University of Technology) Praise Blessing Ajiboye (Federal University of Technology) Akintunde Afolabi Akindahunsi (Federal University of Technology) Aline Augusti Boligon (Federal University of Santa Maria)

Journal: The korean Society of Food Science and Nutrition Preventive Nutrition and Food Science Vol.22 No.2 KCI Accredited Journals SCOPUS

Published: 2017.6

Pages: 107 - 117 (11page)

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Antioxidant and Anticholinesterase Potential of Two Nigerian Bitter Yams Using a Simulated Gastrointestinal Digestion Model and Conventional Extraction

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The purpose of this study was to evaluate the antioxidant and anticholinesterase activities of yellow and white bitter yams from South Western Nigeria using methanolic extraction and simulated gastrointestinal digestion models. The phenolic compounds in the bitter yam varieties were evaluated by high performance liquid chromatography with a diode array detector (HPLC-DAD). The total phenolic content of the bitter yams was measured by the Folin-Ciocalteu method, reductive potential by assessing the ability of the bitter yam to reduce FeCl₃ solution, and the antioxidant activities were determined by the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging activity, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS·+) scavenging activity, nitric oxide radical (NO·) scavenging ability, hydroxyl radical scavenging ability, and ability to inhibit Fe2+-induced lipid oxidation. The HPLC-DAD analysis revealed the presence of some phenolic compounds in the studied bitter yam varieties, with varying degree of quantitative changes after cooking. The antioxidant indices (total phenolic content, total flavonoid content, reducing power, DPPH· scavenging activity, ABTS·+ scavenging activity, and NO· scavenging activity) were higher in the simulated gastrointestinal digestion model compared to the methanolic extract, with the in vitro digested cooked white bitter yam ranking higher. Similarly, the in vitro digested yams had a higher inhibitory action against lipid oxidation compared to the methanolic extracts, with the cooked white bitter yam ranking high. The methanolic extracts and in vitro enzyme digests showed no acetylcholinesterase inhibitory abilities, while methanolic extracts and the in vitro enzyme digest displayed some level of butyrylcholinesterase inhibitory activities. Therefore the studied bitter yams could be considered as possible health supplements.

#antioxidant activity #phenolic compounds #anticholinesterase #in vitro digestion #bitter yam

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MATERIALS AND METHODS
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Akintunde Afolabi Akindahunsi

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Aline Augusti Boligon

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