Cooking African Pumpkin Leaves (Momordica balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches

The leaves of African pumpkins (Momordica balsamina L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods...

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Autores principales:	Petunia Mashiane, Vimbainashe E. Manhivi, Tinotenda Shoko, Retha M. Slabbert, Yasmina Sultanbawa, Dharini Sivakumar
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	β-carotene phenolic compounds traditional leafy vegetables antioxidant activity carbohydrate hydrolysing enzymes bioaccessibility Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/61e300f263bb4d28881d7a74bb3d6929
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spelling	oai:doaj.org-article:61e300f263bb4d28881d7a74bb3d69292021-11-25T17:37:00ZCooking African Pumpkin Leaves (<i>Momordica</i> <i>balsamina</i> L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches10.3390/foods101128902304-8158https://doaj.org/article/61e300f263bb4d28881d7a74bb3d69292021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2890https://doaj.org/toc/2304-8158The leaves of African pumpkins (<i>Momordica balsamina</i> L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods (stir-frying or boiling) on the changes in bioactive metabolites, antioxidant capacity, release and accessibility of β-carotene and also inhibition of inhibitory activity against α-amylase and α-glucosidase enzymes during in vitro digestion of African pumpkin leaves compared to the raw leaves. Compared to boiled or raw leaves, stir-frying improved the availability of bioactive metabolites at the gastrointestinal phase. Quercetin 3-galactoside and rhamnetin 3-O-glucoside (marker compounds) discriminated the stir-fried leaves from raw leaves and boiled leaves after digestion. Stir-frying improved the release and accessibility of β-carotene and enhanced the antioxidant activities compared to boiling. Dialysable fractions of stir-fried leaves exhibited the greatest inhibitory activity against α-amylase and α-glucosidase enzymes compared to the raw and boiled leaves, as well as acarbose. Stir-frying, therefore, is recommended for use in household cooking to benefit consumers by increasing the intake of phenolics and β-carotene.Petunia MashianeVimbainashe E. ManhiviTinotenda ShokoRetha M. SlabbertYasmina SultanbawaDharini SivakumarMDPI AGarticleβ-carotenephenolic compoundstraditional leafy vegetablesantioxidant activitycarbohydrate hydrolysing enzymesbioaccessibilityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2890, p 2890 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	β-carotene phenolic compounds traditional leafy vegetables antioxidant activity carbohydrate hydrolysing enzymes bioaccessibility Chemical technology TP1-1185
spellingShingle	β-carotene phenolic compounds traditional leafy vegetables antioxidant activity carbohydrate hydrolysing enzymes bioaccessibility Chemical technology TP1-1185 Petunia Mashiane Vimbainashe E. Manhivi Tinotenda Shoko Retha M. Slabbert Yasmina Sultanbawa Dharini Sivakumar Cooking African Pumpkin Leaves (<i>Momordica</i> <i>balsamina</i> L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches
description	The leaves of African pumpkins (<i>Momordica balsamina</i> L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods (stir-frying or boiling) on the changes in bioactive metabolites, antioxidant capacity, release and accessibility of β-carotene and also inhibition of inhibitory activity against α-amylase and α-glucosidase enzymes during in vitro digestion of African pumpkin leaves compared to the raw leaves. Compared to boiled or raw leaves, stir-frying improved the availability of bioactive metabolites at the gastrointestinal phase. Quercetin 3-galactoside and rhamnetin 3-O-glucoside (marker compounds) discriminated the stir-fried leaves from raw leaves and boiled leaves after digestion. Stir-frying improved the release and accessibility of β-carotene and enhanced the antioxidant activities compared to boiling. Dialysable fractions of stir-fried leaves exhibited the greatest inhibitory activity against α-amylase and α-glucosidase enzymes compared to the raw and boiled leaves, as well as acarbose. Stir-frying, therefore, is recommended for use in household cooking to benefit consumers by increasing the intake of phenolics and β-carotene.
format	article
author	Petunia Mashiane Vimbainashe E. Manhivi Tinotenda Shoko Retha M. Slabbert Yasmina Sultanbawa Dharini Sivakumar
author_facet	Petunia Mashiane Vimbainashe E. Manhivi Tinotenda Shoko Retha M. Slabbert Yasmina Sultanbawa Dharini Sivakumar
author_sort	Petunia Mashiane
title	Cooking African Pumpkin Leaves (<i>Momordica</i> <i>balsamina</i> L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches
title_short	Cooking African Pumpkin Leaves (<i>Momordica</i> <i>balsamina</i> L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches
title_full	Cooking African Pumpkin Leaves (<i>Momordica</i> <i>balsamina</i> L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches
title_fullStr	Cooking African Pumpkin Leaves (<i>Momordica</i> <i>balsamina</i> L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches
title_full_unstemmed	Cooking African Pumpkin Leaves (<i>Momordica</i> <i>balsamina</i> L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches
title_sort	cooking african pumpkin leaves (<i>momordica</i> <i>balsamina</i> l.) by stir-frying improved bioactivity and bioaccessibility of metabolites—metabolomic and chemometric approaches
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/61e300f263bb4d28881d7a74bb3d6929
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Cooking African Pumpkin Leaves (<i>Momordica</i> <i>balsamina</i> L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches

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