Antidiabetic potential and phenolic bioaccessibility of processed bignay [Antidesma bunius (L.) Spreng. Cv. ‘common’] fruit pulp

Date

6-2025

Abstract

This study assessed the potential antidiabetic activity and digestibility of processed bignay fruit pulp in relation to its phenolie compounds and antioxidant properties. Four processing methods were employed: freeze drying, oven drying at 50 C, spray drying, and juice concentration. Initial tests showed that freeze drying and oven drying significantly improved the bioactive compounds in bignay fruit pulp. Specifically, oven drying increased the total dietary fiber of bignay fruit pulp while freeze drying resulted to an increase in total phenolics, total flavonoids, total anthocyanin, and antioxidant activity. Spray drying was found to be the most detrimental method while juice concentration have no significant effect. Furthermore, epicatechin, catechin, and gallic acid were the main phenolic compounds quantified in the processed bignay fruit pulp.

The inhibitory effect of the processed bignay fruit pulp against the carbohydrate enzymes linked to type II diabetes were also evaluated and compared to a standard drug, acarbose. The inhibitory activities of the different processed bignay against a-amylase, a-glucosidase, and sucrase were lower than acarbose and is concentration-dependent. The freeze dried bignay at 500 ug/mL showed the maximum inhibitory activity towards a-amylase (53.47 + 0.34 %), a- glucosidase (40.59 t 1.01 %), and sucrase (44.22 t 1.82 %). This inhibitory activity of the processed bignay can be attributed to the quantified phenolic compounds with antioxidant activity as evaluated using principal component analysis.

The freeze dried and oven dried bignay fruit pulp, having the most antidiabetic potential. were tested for its cytotoxicity. Summary report for its hepatoxicity and nephrotoxicity showed that both processed bignay fruit pulp at 500 pg/mL were safe and can be used for further assays. Glucose uptake assay confirmed its antidiabetic activity wherein the treatment with oven dried bignay resulted to a significant increase in glucose uptake and was classified as positive top-tier. The treatment with freeze dried bignay also resulted to an increase in glucose uptake, but not all were statistically significant, hence it was classified as positive second-tier.

Document Type

Dissertation

Degree

Doctor of Philosophy in Food Science

College

Graduate School (GS)

Adviser/Committee Chair

Katherine Ann T. Castillo-Israel

Committee Member

Rna Camille L. Agustin, Sheba Mae M. Duque, Liezl M. Atienza, Maria Amelita C. Estacio

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

En – AGROVOC descriptors

ANTIDESMA BUNIUS; DIGESTIBILITY; ANTIOXIDANT PROPERTIES; DIABETES; SPRAY DRYING

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