Antidiabetic, antihypertensive and antioxidant activity of cookies formulated with ground <i>Mangifera indica</i> L. leaves-Reference-Cited by-同舟云学术

Antidiabetic, antihypertensive and antioxidant activity of cookies formulated with ground Mangifera indica L. leaves

Published:2023-06-28 Issue:8 Volume:58 Page:4437-4445
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ramón‐Canul Lorena Guadalupe¹^ORCID,Guzmán‐Victoria Elisa²,Ramírez‐Rivera Emmanuel de Jesús³^ORCID,Cabal‐Prieto Adán⁴,Rodríguez‐Miranda Jesús⁵,Llaguno‐Aguiñaga Alejandro³,Sánchez‐Orea José Manuel⁶,Ramírez‐García Sergio Alberto²,Prinyawiwatkul Witoon⁷^ORCID,Herrera‐Corredor José Andrés⁸^ORCID

Affiliation:

1. Departamento de Ciencias básicas Tecnológico Nacional de México/Instituto Tecnológico de Chiná Campeche Mexico

2. Instituto de Nutrición, Universidad de la Sierra Sur Miahuatlán de Porfirio Díaz Oaxaca Mexico

3. Innovación Agricola sustentable, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Veracruz 95 005 Mexico

4. Maestría en Ingeniería, Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Veracruz Mexico

5. Maestría en Ciencias en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec San Juan Bautista Tuxtepec Oaxaca Mexico

6. Ingenieria en Gestión Empresarial, Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Veracruz 95 005 Mexico

7. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge 70803 Louisiana USA

8. Posgrado en Innovación Agroalimentaria Sustentable Colegio de Postgraduados, Campus Córdoba Veracruz 94 500 Mexico

Abstract

SummaryThe objective of this study was to evaluate the antioxidant and inhibitory activity of ACE, α‐amylase and α‐glucosidase as well as their nutritional and physicochemical quality of cookies formulated with ground Mangifera indica L. leaves. Overall, the cookies formulated with 15 (CGML‐15) and 10% (CGML‐10) ground mango leaf exhibited higher content of crude fibre (5.50 and 3.06 g 100 g−1). DPPH, ABTS and FRAP results in cookies ranged from 18.72 to 5.18 mg TEAC 100 g−1, 21.59 to 7.89 mg TEAC 100 g–1 and 22.56 to 8.59 mg TEAC 100 g−1, respectively. The CMGL‐15 cookie presented the highest inhibitory activity of α‐glucosidase enzymes. Results confirmed the functionality of cookies CGML‐15 y CGML‐10 due to their increased fibre content and biological activity.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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