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This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its gluten-free bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) were added to WMF at 1.5 and 3% proportions, and breads were baked from the blends. Wheat flour (100%CWF) bread served as the control. Amylose level decreased significantly (p < 0.05), while water absorption capacity, peak and final viscosities of the blends increased with increasing proportion of BEF. The 100%CWF bread had better sensory qualities than WMF-BEF breads. Hence, BEF improved the physicochemical properties of WMF-BEF blend, but did not alter the sensory qualities of its gluten-free bread.

The increasing use of high-quality cassava flour (HQCF) for the baking of food products makes it imperative to improve its antioxidant and pasting attributes. Therefore, the phenolics composition, antioxidant and pasting properties of HQCF substituted with 10% and 20% Brachystegia eurycoma seed flour (BSF) were evaluated in this study. The HPLC-DAD profile of the phenolics revealed that chlorogenic acid, caffeic acid, rutin and quercetin levels in the blends increased significantly (p<0.05) as the proportion of BSF increased. DPPH* (2,2-Diphenyl- 2-picrylhydrazyl radical) and ABTS*+ [2,2-azinobis (3-ethyl-benzothiazoline-6- sulfonic acid) radical cation] scavenging activities, and Fe2+ chelating capacity of the blends increased significantly (p<0.05) with increasing proportion of BSF. As the proportion of BSF in the blends increased, the amylose content reduced; this fact was accompanied with an increase of the trough, final and set-back viscosities, and a decrease of the peak and breakdown viscosities of the blends. Therefore, the substitution with BSF enhanced the antioxidant and pasting properties of HQCF. [ABSTRACT FROM AUTHOR]

Abstract: Inhibition of xanthine oxidase (XO), pancreatic lipase (PL) and angiotensin 1‐converting enzyme (ACE) is an important therapeutic approach for treating hyperuricemia, obesity, and hypertension, respectively. Hence, in this study, polyphenolics‐rich extract of tropical almond (Terminalia catappa) leaf was evaluated for its XO, PL, and ACE inhibitory ability. In addition, the free radicals (2,2‐diphenyl‐2‐picrylhydrazyl radical [DPPH*] and 2,2‐azinobis (3‐ethyl‐benzothiazoline‐6‐sulfonic acid) [ABTS*+]) scavenging effects, and high‐performance liquid chromatography‐diode‐array detection (HPLC‐DAD) profile of the phenolic constituents of the extract were determined. The extract effectively inhibited XO (IC50: 24.75 ± 2.11 μg/mL), PL (IC50: 10.82 ± 1.02 μg/mL), and ACE (IC50: 14.98 ± 1.06 μg/mL) in a pattern that was dose‐dependent. The extract strongly scavenged DPPH* and ABTS*+. Quercetin, apigenin, luteolin, caffeic acid, and p‐coumaric acid were the predominant phenolic compounds in the extract as determined by HPLC‐DAD. By inhibiting XO, PL, and ACE, tropical almond leaf polyphenolics‐rich extract may be useful for retarding uric acid, fatty acids, and angiotensin II formation, indicating an important strategy for treating hyperuricemia, obesity, and hypertension, respectively. Practical applications: Reducing the levels of uric acid, fatty acids, and angiotensin II through the inhibition of xanthine oxidase (XO), pancreatic lipase (PL), and angiotensin 1‐converting enzyme (ACE), is an important pharmacological approach for managing hyperuricemia, obesity, and hypertension, respectively. This study showed the effectiveness of tropical almond leaf polyphenolics‐rich extract as a common natural inhibitor of XO, PL, and ACE. Tropical almond leaf may, therefore, be beneficial for the management of hyperuricemia, obesity, and hypertension. [ABSTRACT FROM AUTHOR]

Impact of roasting and boiling on the phenolic constituents, anti-radicals, xanthine oxidase (XO), and angiotensin 1-converting enzyme (ACE) inhibitory potentials of Brachystegia eurycoma seeds (BES) was evaluated. Raw BES contained caffeic acid, ellagic acid, rutin, and quercetin as the predominant phenolics, and strongly scavenged DPPH* and ABTS*+, and inhibited XO and ACE. Both roasting and boiling resulted in decrease in the levels of phenolics and bioactivities of the seeds, but roasted seeds retained higher levels of the phenolics and the bioactivities than the boiled seeds. Roasting could be recommended as a valuable processing method for the retention of the phenolics and bioactivities of BES. [ABSTRACT FROM AUTHOR]

Aim: To evaluate the phenolics composition and inhibitory effect of the leaves extracts of Ocimum basilicum and Ocimum gratissimum on two key enzymes (pancreatic lipase [PL] and angiotensin 1-converting enzyme [ACE]) involved in obesity and hypertension in vitro ., Materials and Methods: The phenolics (flavonoids and phenolic acids) were quantified using high-performance liquid chromatography coupled with diode array detection. PL and ACE inhibitory effects; DPPH* and ABTS* + scavenging activities of the extracts were tested using spectrophotometric methods., Results: O. basilicum had the following major phenolics: Rutin, quercetin, and quercitrin (flavonoids); caffeic, chlorogenic, and gallic acids (phenolic acids); while O. gratissimum had the following major phenolics: Rutin, quercitrin, and luteolin (flavonoids); ellagic and chlorogenic acids (phenolic acids). "Extracts of both plants inhibited PL and ACE; scavenged DPPH* in a dose-dependent manner". O. gratissimum extract was more potent in inhibiting PL (IC 50: 20.69 µg/mL) and ACE (IC 50: 29.44 µg/mL) than O. basilicum (IC 50: 52.14 µg/mL and IC 50: 64.99 µg/mL, against PL and ACE, respectively). O. gratissimum also scavenged DPPH* and ABTS* + more than O. basilicum ., Conclusion: O. basilicum and O. gratissimum leaves could be used as functional foods for the management of obesity and obesity-related hypertension. However, O. gratissimum may be more effective than O. basilicum ., Competing Interests: Conflicts of Interest: None declared.

Background/aim: Elevated uric acid level, an index of gout resulting from the over-activity of xanthine oxidase (XO), increases the risk of developing hypertension. However, research has shown that plant-derived inhibitors of XO and angiotensin 1-converting enzyme (ACE), two enzymes implicated in gout and hypertension, respectively, can prevent or ameliorate both diseases, without noticeable side effects. Hence, this study characterized the polyphenolics composition of guava leaves extract and evaluated its inhibitory effect on XO and ACE in vitro., Materials and Methods: The polyphenolics (flavonoids and phenolic acids) were characterized using high-performance liquid chromatography (HPLC) coupled with diode array detection (DAD). The XO, ACE, and Fe(2+)-induced lipid peroxidation inhibitory activities, and free radicals (2,2-diphenylpicrylhydrazyl [DPPH]* and 2,2´-azino-bis-3-ethylbenzthiazoline-6-sulphonic [ABTS]*(+)) scavenging activities of the extract were determined using spectrophotometric methods., Results: Flavonoids were present in the extract in the order of quercetin > kaempferol > catechin > quercitrin > rutin > luteolin > epicatechin; while phenolic acids were in the order of caffeic acid > chlorogenic acid > gallic acids. The extract effectively inhibited XO, ACE and Fe(2+)-induced lipid peroxidation in a dose-dependent manner; having half-maximal inhibitory concentrations (IC50) of 38.24 ± 2.32 μg/mL, 21.06 ± 2.04 μg/mL and 27.52 ± 1.72 μg/mL against XO, ACE and Fe(2+)-induced lipid peroxidation, respectively. The extract also strongly scavenged DPPH* and ABTS*(+)., Conclusion: Guava leaves extract could serve as functional food for managing gout and hypertension and attenuating the oxidative stress associated with both diseases.