Antioxidant and enzyme-inhibitory activities of water-soluble extracts from Bangladesh vegetables

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dc.contributor.authorSultana, Razia
dc.contributor.examiningcommitteeJoseph Thandapilly, Sijo (Food and Human Nutritional Sciences)en_US
dc.contributor.examiningcommitteeHaque, C. Emdad (Natural Resources Institute)en_US
dc.contributor.supervisorAluko, Rotimi (Food and Human Nutritional Sciences)en_US
dc.date.accessioned2020-07-07T16:29:56Z
dc.date.available2020-07-07T16:29:56Z
dc.date.copyright2020-07-07
dc.date.issued2020-07-07en_US
dc.date.submitted2020-07-07T15:50:16Zen_US
dc.degree.disciplineFood and Human Nutritional Sciencesen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstractThe interest in the possible health benefits of fruit and vegetable-rich diets is on the increase, partly because it has been recognized that increased consumption of vegetables may decrease the risk of developing non communicable diseases (NCDs) . The main attributes that can contribute to the antioxidants and enzyme inhibition properties of vegetables are polyphenolic compounds, minerals and vitamins that are present in abundance. Therefore, the aim of this thesis was to determine the NCD-related antioxidant and enzyme inhibition properties of nine water-soluble extracts of Bangladesh vegetables including ash gourd, bitter gourd, brinjal, Indian spinach, kangkong, okra, ridge gourd, snake gourd and stem amaranth. Aqueous polyphenol extracts were aquired to carry out all the assays because of the hydrophilic nature of the human gastrointestinal tract in addition to the high extraction yield and cheaper cost. The in vitro antioxidant and enzyme inhibition properties showed that almost all the vegtables were able to scavenge free radicals, chelate metal ions and reduce ferric ions, in addition to the inhibition of α-amylase, α-glucosidase, pancreatic lipase, angiotensin converting enzyme and renin. Indian Spinach, kangkong and okra showed the best activity to scavenge free radicals whereas Indian spinach and brinjal extracts performed better for inhibiting digestive enzymes responsible for the progression of NCDs. The quantities of amino acids, minerals and β-carotene available in these vegetables were also determined.en_US
dc.description.noteOctober 2020en_US
dc.identifier.citationAPAen_US
dc.identifier.urihttp://hdl.handle.net/1993/34762
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectNon Communicable Diseasesen_US
dc.subjectBangladeshen_US
dc.titleAntioxidant and enzyme-inhibitory activities of water-soluble extracts from Bangladesh vegetablesen_US
dc.typemaster thesisen_US
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