Recent studies have shown that vegetables consumption could lower the risk of diabetes mellitus. Therefore,
this study sought to investigate the inhibitory effect of
Struchium sparganophora
(Ewuro Odo) leaf on key enzyme
linked to type-2 diabetes (α-amylase and α-glucosidase) as well as assessing the effect of blanching (a commonly
practiced food processing technique) of this leafy vegetable on these key enzymes. Fresh leaves of
Struchium
sparganophora were blanched in hot water for 10 minutes, and the 70% ethanolic extracts of the fresh and blanched
vegetables were prepared and used for subsequent analysis. The antioxidant properties and interaction of the extracts on
α - amylase and α - glucosidase activities was determined
in vitro. The result revealed that
Struchium sparganophora
leaf scavenged DPPH free radical and also inhibited α - amylase and α - glucosidase activities in a dose dependent
manner (0.05 -0.2 mg/ml). However, blanching of this leafy vegetables caused a significant (P<0.05) increase in the
antioxidant properties as typified by the DPPH radical scavenging ability and reducing property but decrease their
ability to inhibit α - amylase and α - glucosidase activities. This antioxidant properties and enzyme inhibition could be
part of the mechanism by which green leafy vegetables exert their anti-diabetic properties. However, blanching of the
vegetable could reduce their ability to inhibit both α - amylase and α - glucosidase activity, but enhance their
antioxidant properties
in vitro.
