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Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production

Here we test a method of incorporating of plant extracts into popular snack foods to help control diabetes. Since some fresh vegetables contain antidiabetic compounds, ultrasound-assisted extraction was used to optimize their extraction of from spring onions, bunching onions, and celery for later in...

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Main Authors: Wahyu Haryati Maser, Nur Maiyah, Supatra Karnjanapratum, Pikunthong Nukthamna, Anthony Keith Thompson, Nurul Huda, Ali Muhammed Moula Ali, Sri Charan Bindu Bavisetty
Format: Article
Language:English
English
Published: Preventive Nutrition and Food Science 2024
Subjects:
QP501-801 Animal biochemistry
Food processing and manufacture
Online Access:https://eprints.ums.edu.my/id/eprint/39181/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/39181/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/39181/
https://doi.org/10.3746/pnf.2024.29.1.47
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spelling my.ums.eprints.391812024-07-15T04:14:03Z https://eprints.ums.edu.my/id/eprint/39181/ Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production Wahyu Haryati Maser Nur Maiyah Supatra Karnjanapratum Pikunthong Nukthamna Anthony Keith Thompson Nurul Huda Ali Muhammed Moula Ali Sri Charan Bindu Bavisetty QP501-801 Animal biochemistry Food processing and manufacture Here we test a method of incorporating of plant extracts into popular snack foods to help control diabetes. Since some fresh vegetables contain antidiabetic compounds, ultrasound-assisted extraction was used to optimize their extraction of from spring onions, bunching onions, and celery for later incorporation into crackers. We compared various concentrations of ethanol used during extraction, after which they were exposed to an ultrasound processor whose amplitude and sonication time were also varied. The optimal extraction conditions were found to be an ethanol concentration of 44.08%, an amplitude of 80%, and a sonication time of 30 min. This resulted in the highest level of -glucosidase inhibitory activity (i.e., 1,449.73 mmol ACE/g) and the highest extraction yield (i.e., 24.16%). The extract produced from these optimum conditions was then used as a constituent component of crackers at 0.625%, 1.25%, or 2.5% w/w. These biscuits were then produced at baking temperatures of 140°C, 150°C, or 160°C. We then measured the physical characteristics and bioactivities of sample biscuits from each treatment. We found that biscuits containing 2.5% vegetable combination extract and baked at 140°C had the highest total phenolic content, the strongest antioxidant performance, and showed the most substantial antidiabetic and antiobesity effects. Here we establish conditions for the effective extraction of antidiabetic functional ingredients via ultrasound from green leafy vegetables. We also provide a method of using these ingredients to prepare crackers with the aim of developing a functional antidiabetic snack food. Preventive Nutrition and Food Science 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39181/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39181/2/FULL%20TEXT.pdf Wahyu Haryati Maser and Nur Maiyah and Supatra Karnjanapratum and Pikunthong Nukthamna and Anthony Keith Thompson and Nurul Huda and Ali Muhammed Moula Ali and Sri Charan Bindu Bavisetty (2024) Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production. Preventive Nutrition and Food Science, 29 (1). pp. 1-16. ISSN 2287-8602 https://doi.org/10.3746/pnf.2024.29.1.47
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic QP501-801 Animal biochemistry
Food processing and manufacture
spellingShingle QP501-801 Animal biochemistry
Food processing and manufacture
Wahyu Haryati Maser
Nur Maiyah
Supatra Karnjanapratum
Pikunthong Nukthamna
Anthony Keith Thompson
Nurul Huda
Ali Muhammed Moula Ali
Sri Charan Bindu Bavisetty
Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production
description Here we test a method of incorporating of plant extracts into popular snack foods to help control diabetes. Since some fresh vegetables contain antidiabetic compounds, ultrasound-assisted extraction was used to optimize their extraction of from spring onions, bunching onions, and celery for later incorporation into crackers. We compared various concentrations of ethanol used during extraction, after which they were exposed to an ultrasound processor whose amplitude and sonication time were also varied. The optimal extraction conditions were found to be an ethanol concentration of 44.08%, an amplitude of 80%, and a sonication time of 30 min. This resulted in the highest level of -glucosidase inhibitory activity (i.e., 1,449.73 mmol ACE/g) and the highest extraction yield (i.e., 24.16%). The extract produced from these optimum conditions was then used as a constituent component of crackers at 0.625%, 1.25%, or 2.5% w/w. These biscuits were then produced at baking temperatures of 140°C, 150°C, or 160°C. We then measured the physical characteristics and bioactivities of sample biscuits from each treatment. We found that biscuits containing 2.5% vegetable combination extract and baked at 140°C had the highest total phenolic content, the strongest antioxidant performance, and showed the most substantial antidiabetic and antiobesity effects. Here we establish conditions for the effective extraction of antidiabetic functional ingredients via ultrasound from green leafy vegetables. We also provide a method of using these ingredients to prepare crackers with the aim of developing a functional antidiabetic snack food.
format Article
author Wahyu Haryati Maser
Nur Maiyah
Supatra Karnjanapratum
Pikunthong Nukthamna
Anthony Keith Thompson
Nurul Huda
Ali Muhammed Moula Ali
Sri Charan Bindu Bavisetty
author_facet Wahyu Haryati Maser
Nur Maiyah
Supatra Karnjanapratum
Pikunthong Nukthamna
Anthony Keith Thompson
Nurul Huda
Ali Muhammed Moula Ali
Sri Charan Bindu Bavisetty
author_sort Wahyu Haryati Maser
title Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production
title_short Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production
title_full Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production
title_fullStr Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production
title_full_unstemmed Antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production
title_sort antidiabetic property optimization from green leafy vegetables using ultrasound-assisted extraction to improve cracker production
publisher Preventive Nutrition and Food Science
publishDate 2024
url https://eprints.ums.edu.my/id/eprint/39181/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/39181/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/39181/
https://doi.org/10.3746/pnf.2024.29.1.47
_version_ 1805887925052768256
score 13.211869

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