Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

Abstract

Biofortification of cassava roots has improved its health benefits by raising the quantity and bioavailability of bioactive compounds, particularly carotenoids. This study analyzed the bioactive constituents (carotenoids, tannins, total phenolics, and flavonoids), antioxidant, starch-digesting enzymes (α-amylase and α-glucosidase) inhibitory and pasting properties of flours of 18 elite yellow-fleshed cassava genotypes grown at the International Institute of Tropical Agriculture, Ibadan, using standard laboratory methods. Generally, the concentrations of the bioactive constituents (9-cis-β-carotene, 13-cis-β-carotene, all trans-β-carotene, total β-carotene, total carotenoids, tannins, total phenolics, and total flavonoids) of the different cassava genotypes varied. The antioxidant activity varied significantly among the different cassava genotypes, with IITA-TMS-IBA183001 having the highest reducing power (2.59 GAE mg/g) and most potent DPPH· scavenging ability (SC50: 14.56 mg/mL). However, the starch-hydrolysing enzymes (alpha-amylase and alpha-glucosidase) inhibitory and the pasting properties of the different genotypes were generally comparable. Total carotenoids content significantly correlated with the DPPH· SC50 (r = −0.495), while total phenolics content correlated with ABTS·+(r = 0.839) and DPPH· SC50 (r = −0.870). Also, tannins content significantly correlated with ABTS·+ (r = 0.553), while total flavonoids content was significantly correlated with α-amylase IC50 (r = −0.532). These findings suggest the potential of flours of the 18 elite yellow-fleshed cassava genotypes to serve as important dietary sources of antioxidants and starch-hydrolysing enzyme inhibitors, which may be beneficial in oxidative stress and postprandial hyperglycaemic conditions.

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

“…The total flavonoid content of the bio-yoghurt extracts was assayed as per the method recently described by Kareem et al ( 60 ). In this assay, the yoghurt extract (0.5 mL) was placed in a test tube (in triplicate) and sequentially mixed with 1.5 mL of methanol, 0.1 mL of aluminium chloride (10%), 0.1 mL of 1 M potassium acetate, and 2.8 mL of distilled water.…”

Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)

“…Once the crop is developed, there are no recurring costs other than those associated with conventional agriculture (Díaz‐Gómez et al ., 2017). Yellow‐fleshed cassava varieties are a good source of energy and an essential source of vitamin A in developing countries' diets (Kareem et al ., 2023). Until recently, the enhancement of cassava's nutritive value had not been seriously considered in breeding or processing research.…”