Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods
Document Type
Article
Publication Date
11-1-2021
Abstract
Sechium edule shoot (chayote shoot, CS) is widely grown in Cameroon Highlands, Malaysia. However, its consumption is limited to the locals. Many studies on chayote fruits are available, whereas little is known about the shoot. Therefore, CS was analysed for its nutritional constituents using the Association of Official Analytical Chemists methods. Hexane, ethyl acetate, methanol, and water were used to study the effect of solvents on phytochemicals extraction. The effect of stir-frying, microwaving, steaming, and blanching on bioactive compounds retention was also investigated. Data revealed CS to be a source of calcium and iron. Water extract had the highest extraction yield and total phenolic content (TPC) while methanol extract had the highest total flavonoid content (TFC) and beta-carotene content (BCC). Meanwhile, hexane extract demonstrated the best antioxidant performance. The highest alpha-amylase inhibitory activity was observed in methanol and ethyl acetate extracts, at 0.62 mg/mL and 2.50 mg/mL, respectively. The cooked CS had significantly higher TFC compared to the raw CS. A significant increase in BCC was observed in microwaved, steamed, and blanched CS. Overall, methanol and steaming were identified as the best extraction solvent and cooking method, respectively, because of their considerable extraction efficiency and retention of bioactive compounds.
Keywords
Bioactive compound, Chayote shoot, Cooking method, Extraction solvent, Alpha-amylase inhibition
Divisions
fac_med
Funders
Taylor's University, Selangor, Malaysia
Publication Title
LWT-Food Science and Technology
Volume
151
Publisher
Elsevier
Publisher Location
RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS