Inhibitory effect of aqueous extracts of raw and roasted Sesamum indicum L. seeds on key enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and Alzheimer’s disease (acetylcholinesterase and butyrylcholinesterase)
<p class="MsoNormal" style="text-align: justify; line-height: 200%;">Sesame (<em>Sesamum indicum </em>L.) seeds are nutritional food, but researches have limited knowledge about the antioxidant, antidiabetic and anticholinesterase activities of the seed...
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| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/866 |
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| author | Justina Talabi Sekinat Adeyemi Sefunmi Awopetu Basiru Olaitan Ajiboye Oluwafemi Adeleke Ojo |
| author_facet | Justina Talabi Sekinat Adeyemi Sefunmi Awopetu Basiru Olaitan Ajiboye Oluwafemi Adeleke Ojo |
| author_sort | Justina Talabi |
| collection | DOAJ |
| description | <p class="MsoNormal" style="text-align: justify; line-height: 200%;">Sesame (<em>Sesamum indicum </em>L.) seeds are nutritional food, but researches have limited knowledge about the antioxidant, antidiabetic and anticholinesterase activities of the seed. This study was conducted to determine the antioxidant activity, enzyme inhibitory potential (α-amylase and α-glucosidase) and acetylcholinesterase inhibitory property of aqueous extracts of raw and roasted sesame seeds. Antioxidant activities were analyzed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging property, 2,2-azino-bis-(3-ethylbenthiazoline-6- sulphonic acid (ABTS) scavenging ability, iron chelating ability and ferric reducing antioxidant power (FRAP). Anti-Alzheimer's potential was determined using acetylcholinesterase and butyrylcholinesterase enzyme inhibition assay. The results showed that the total phenolic and flavonoid contents were higher in the roasted <em>S. indicum</em> sample with the values of 19.81mg/100g and 17.19 mg/100g respectively. The raw <em>S. indicum</em> sample showed higher antioxidant activity in DPPH, and iron chelation assays; while roasted <em>S. indicum</em> sample showed higher in the reducing power and ABTS scavenging activity. However, anticholinesterase activity was higher in the roasted <em>S. indicum</em> sample than in the raw <em>S. indicum</em> sample. The extracts inhibited α-amylase activity in a concentration-dependent manner (20 - 100 µg.mL<sup>-1</sup>). The raw sample (16.55 ±0.89%) had higher inhibitory α-amylase activity compared to the roasted sample (15.78 ±0.48%) at 100 µg.mL<sup>-1</sup>. Inhibition of α-glucosidase was higher in the roasted sample at 100 µg.mL<sup>-1</sup> (19.40 ±0.26%) compared to the raw sample at the same concentration (3.65 ±0.52%). These findings suggest that <em>S. indicum </em>L. is not only nutritious but also showed potential pharmacological properties.</p> |
| first_indexed | 2024-04-13T13:21:40Z |
| format | Article |
| id | doaj.art-597fc0fa14424f0daf79ff9c79bdd247 |
| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-04-13T13:21:40Z |
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| series | Potravinarstvo |
| spelling | doaj.art-597fc0fa14424f0daf79ff9c79bdd2472022-12-22T02:45:17ZengHACCP ConsultingPotravinarstvo1337-096012133734610.5219/866669Inhibitory effect of aqueous extracts of raw and roasted Sesamum indicum L. seeds on key enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and Alzheimer’s disease (acetylcholinesterase and butyrylcholinesterase)Justina Talabi0Sekinat Adeyemi1Sefunmi Awopetu2Basiru Olaitan Ajiboye3Oluwafemi Adeleke Ojo4Department of Nutrition and Dietetics, Afe Babalola University, Ado-Ekiti, Mail Bag 5454Department of Nutrition and Dietetics, Afe Babalola University, Ado-Ekiti, Mail Bag 5454Department of Nutrition and Dietetics, Afe Babalola University, Ado-Ekiti, Mail Bag 5454Department of Biochemistry, Afe Babalola University, Ado-Ekiti, Mail Bag 5454, NigeriaPhytomedicine, Biochemical Toxicology and Diabetes Research Group, Department of Biochemistry, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria<p class="MsoNormal" style="text-align: justify; line-height: 200%;">Sesame (<em>Sesamum indicum </em>L.) seeds are nutritional food, but researches have limited knowledge about the antioxidant, antidiabetic and anticholinesterase activities of the seed. This study was conducted to determine the antioxidant activity, enzyme inhibitory potential (α-amylase and α-glucosidase) and acetylcholinesterase inhibitory property of aqueous extracts of raw and roasted sesame seeds. Antioxidant activities were analyzed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging property, 2,2-azino-bis-(3-ethylbenthiazoline-6- sulphonic acid (ABTS) scavenging ability, iron chelating ability and ferric reducing antioxidant power (FRAP). Anti-Alzheimer's potential was determined using acetylcholinesterase and butyrylcholinesterase enzyme inhibition assay. The results showed that the total phenolic and flavonoid contents were higher in the roasted <em>S. indicum</em> sample with the values of 19.81mg/100g and 17.19 mg/100g respectively. The raw <em>S. indicum</em> sample showed higher antioxidant activity in DPPH, and iron chelation assays; while roasted <em>S. indicum</em> sample showed higher in the reducing power and ABTS scavenging activity. However, anticholinesterase activity was higher in the roasted <em>S. indicum</em> sample than in the raw <em>S. indicum</em> sample. The extracts inhibited α-amylase activity in a concentration-dependent manner (20 - 100 µg.mL<sup>-1</sup>). The raw sample (16.55 ±0.89%) had higher inhibitory α-amylase activity compared to the roasted sample (15.78 ±0.48%) at 100 µg.mL<sup>-1</sup>. Inhibition of α-glucosidase was higher in the roasted sample at 100 µg.mL<sup>-1</sup> (19.40 ±0.26%) compared to the raw sample at the same concentration (3.65 ±0.52%). These findings suggest that <em>S. indicum </em>L. is not only nutritious but also showed potential pharmacological properties.</p>http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/866Sesamum indicum seedsα-amylaseα-glucosidaseanticholinesterasesantioxidant activityAlzheimer’s disease |
| spellingShingle | Justina Talabi Sekinat Adeyemi Sefunmi Awopetu Basiru Olaitan Ajiboye Oluwafemi Adeleke Ojo Inhibitory effect of aqueous extracts of raw and roasted Sesamum indicum L. seeds on key enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and Alzheimer’s disease (acetylcholinesterase and butyrylcholinesterase) Potravinarstvo Sesamum indicum seeds α-amylase α-glucosidase anticholinesterases antioxidant activity Alzheimer’s disease |
| title | Inhibitory effect of aqueous extracts of raw and roasted Sesamum indicum L. seeds on key enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and Alzheimer’s disease (acetylcholinesterase and butyrylcholinesterase) |
| title_full | Inhibitory effect of aqueous extracts of raw and roasted Sesamum indicum L. seeds on key enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and Alzheimer’s disease (acetylcholinesterase and butyrylcholinesterase) |
| title_fullStr | Inhibitory effect of aqueous extracts of raw and roasted Sesamum indicum L. seeds on key enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and Alzheimer’s disease (acetylcholinesterase and butyrylcholinesterase) |
| title_full_unstemmed | Inhibitory effect of aqueous extracts of raw and roasted Sesamum indicum L. seeds on key enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and Alzheimer’s disease (acetylcholinesterase and butyrylcholinesterase) |
| title_short | Inhibitory effect of aqueous extracts of raw and roasted Sesamum indicum L. seeds on key enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and Alzheimer’s disease (acetylcholinesterase and butyrylcholinesterase) |
| title_sort | inhibitory effect of aqueous extracts of raw and roasted sesamum indicum l seeds on key enzymes linked to type 2 diabetes α amylase and α glucosidase and alzheimer s disease acetylcholinesterase and butyrylcholinesterase |
| topic | Sesamum indicum seeds α-amylase α-glucosidase anticholinesterases antioxidant activity Alzheimer’s disease |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/866 |
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