EFFECT OF WHITE MULBERRY (Morus alba) LEAVES AND PULP ON THE ANTIOXİDANT AND ANTIDIABETIC ACTIVITY OF WHITE AND WHOLE WHEAT BREAD

Year 2020, Volume: 45 Issue: 5, 977 - 988, 19.08.2020

Ceren İnce Özlem Çağındı

https://doi.org/10.15237/gida.GD20039

Cited By: 4

Abstract

In the study, freeze-dried white mulberry pulp (10%) and leaf (3%) were used in the production of powdered bread wheat flour and whole wheat flour bread. Total amount of phenolic substances was determined as the highest and lowest 48.26±5.40 mg/100 g GAE, 18.50±1.36 mg/100 g GAE in mulberry leaf whole wheat flour and mulberry leaf bread wheat flour, respectively. Bread variety with the highest antioxidant activity was the whole wheat flour bread with mulberry leaves value of 3.29±0.33 µM TEAC/g. Antidiabetic activity, highest and lowest α-glycosidase and α-amylase enzyme inhibition were detected in whole wheat flour with mulberry leaves and bread wheat flour. α-glycosidase and α-amylase enzyme inhibition values of acarbose were found to be 69.00% and 78.30%. It was concluded that white mulberry leaves and whole wheat bread with mulberry leaves could be appropriate for the purpose as an alternative to the diabetics’ drug with acarbose active ingredient.

Keywords

Polyphenols, functional bread, phenolic compounds, antidiabetic activity, type 2 diabetes

BEYAZ VE TAM BUĞDAY UNLU EKMEK ÇEŞİTLERİNE EKLENEN BEYAZ DUT (Morus alba) YAPRAK VE POSASININ ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTE ÜZERİNE ETKİSİ

Abstract

Çalışmada, dondurularak kurutulmuş beyaz dut posası (%10) ile yaprağı (%3) toz halinde ekmeklik buğday unlu ve tam buğday unlu ekmek üretiminde kullanılmıştır. Toplam fenolik madde miktarı en yüksek ve en düşük sırasıyla 48.26±5.40 mg/100 g GAE, 18.50±1.36 mg/100 g GAE olarak dut yapraklı tam buğday unlu ve dut yapraklı ekmeklik buğday unlu ekmeklerde tespit edilmiştir. Antioksidan aktivitesi en yüksek ekmek çeşidi, 3.29±0.33 µM TEAC/g değeri ile dut yapraklı tam buğday unlu ekmeği olmuştur. Antidiyabetik aktivite, en yüksek ve en düşük α-glikosidaz ve α-amilaz enzim inhibisyonu sırasıyla dut yapraklı tam buğday unlu ve kontrol grup ekmeklik buğday unlu ekmeklerde saptanmıştır. Akarbozun α-glikosidaz ve α-amilaz enzim inhibisyon değerleri %69.00 ve %78.30 bulunmuştur. Akarboz etken maddeli ilaca alternatif olarak beyaz dut yaprağının ve dut yapraklı tam buğday unlu ekmeğin amaca uygun olabileceği sonucuna ulaşılmıştır.

Keywords

Polifenoller, fonksiyonel ekmek, fenolik bileşikler, antidiyabetik aktivite, tip 2 diyabet

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