Original scientific paper DOI: 10.17508/CJFST.2020.12.2.08
Enhancement of polyphenols and antioxidant and inhibitory properties of Corchorus olitorius and Amaranthus hybridus leaves by the Ultraviolet-C treatment
KAYODE OLAYELE KARIGIDI1, OLUFUNKE OMOWUNMI ADEBOGUN2
1Department of Chemical Sciences, Ondo State University of Science and Technology, Okitipupa, Nigeria
2Department of Biochemistry, University of Ibadan, Nigeria
| ARTICLE INFO | ABSTRACT |
| Article history: Received: January 9, 2020 Accepted: July 6, 2020 |
The effect of the postharvest (Ultraviolet-C) treatment on total phenolics, total flavonoids, total antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl scavenging activity (DPPH), and reducing power of Corchorus olitorius (CO) and Amaranthus hybridus (AH) was investigated. Their abilities to inhibit induced lipid peroxidation, α-amylase, and α-glucosidase after the ultraviolet-C treatment were also evaluated. The leaves were exposed to ultraviolet-C radiation for 10 min. Total phenolics, total flavonoids, total antioxidant capacity, DPPH scavenging ability, and reducing power were significantly (p < 0.05) increased after the ultraviolet-C treatment. Also, their abilities to inhibit SNP-induced lipid peroxidation, α-amylase and α-glucosidase were also enhanced significantly (p < 0.05). Therefore, apart from using ultraviolet-C radiation in water purification, it can be used to enhance health-promoting components in fruit and vegetables. |
| Keywords: Ultraviolet C radiation α-amylase α-glucosidase Lipid peroxidation Total phenolics Total flavonoids |