Glycemic Indices, Possible Antidiabetic Potentials and Phenolic Contents of some Indigenous Green Leafy Vegetables (GLVs)
doi.org/10.26538/tjnpr/v5i3.30
Keywords:
Starch content, Amylose/amylopectin, Diabetes, Hyperglycemia, Estimated glycemic indexAbstract
Generally, green leafy vegetables (GLVs) are consumed cooked. In this study, the effect of cooking on glycemic indices (soluble sugar, starch, amylose/amylopectin contents), α-amylase and α-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/100g 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 Water leaf 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 have 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 was 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.
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