Staff View: Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods

Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods

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 Ass...

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Main Authors:	Chang, Kian Aun, Ley, Sing Ling, Lee, Mei Yan, Yaw, Hui Yee, Lee, Sook Wai, Chew, Lye Yee, Neo, Yun Ping, Kong, Kin Weng
Format:	Article
Published:	Elsevier 2021
Subjects:	Q Science (General) S Agriculture (General)
Online Access:	http://eprints.um.edu.my/33883/
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spelling	my.um.eprints.338832022-07-18T07:09:33Z http://eprints.um.edu.my/33883/ Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods Chang, Kian Aun Ley, Sing Ling Lee, Mei Yan Yaw, Hui Yee Lee, Sook Wai Chew, Lye Yee Neo, Yun Ping Kong, Kin Weng Q Science (General) S Agriculture (General) 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. Elsevier 2021-11 Article PeerReviewed Chang, Kian Aun and Ley, Sing Ling and Lee, Mei Yan and Yaw, Hui Yee and Lee, Sook Wai and Chew, Lye Yee and Neo, Yun Ping and Kong, Kin Weng (2021) Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods. LWT-Food Science and Technology, 151. ISSN 0023-6438, DOI https://doi.org/10.1016/j.lwt.2021.112177 <https://doi.org/10.1016/j.lwt.2021.112177>. 10.1016/j.lwt.2021.112177
institution	Universiti Malaya
building	UM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaya
content_source	UM Research Repository
url_provider	http://eprints.um.edu.my/
topic	Q Science (General) S Agriculture (General)
spellingShingle	Q Science (General) S Agriculture (General) Chang, Kian Aun Ley, Sing Ling Lee, Mei Yan Yaw, Hui Yee Lee, Sook Wai Chew, Lye Yee Neo, Yun Ping Kong, Kin Weng Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods
description	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.
format	Article
author	Chang, Kian Aun Ley, Sing Ling Lee, Mei Yan Yaw, Hui Yee Lee, Sook Wai Chew, Lye Yee Neo, Yun Ping Kong, Kin Weng
author_facet	Chang, Kian Aun Ley, Sing Ling Lee, Mei Yan Yaw, Hui Yee Lee, Sook Wai Chew, Lye Yee Neo, Yun Ping Kong, Kin Weng
author_sort	Chang, Kian Aun
title	Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods
title_short	Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods
title_full	Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods
title_fullStr	Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods
title_full_unstemmed	Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods
title_sort	determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of sechium edule (chayote) shoot from different extraction solvents and cooking methods
publisher	Elsevier
publishDate	2021
url	http://eprints.um.edu.my/33883/
_version_	1739828478681808896
score	13.211869

Determination of nutritional constituents, antioxidant properties, and alpha-amylase inhibitory activity of Sechium edule (chayote) shoot from different extraction solvents and cooking methods

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