Antioxidant and glycemic potentials of the flesh, seeds, peels and the whole fruit of Picralima nitida

Abstract

Background: The total number of people living with diabetes is projected to rise to 783 million by 2045. Diabetes resulted in 6.7 million deaths and approximately 966 billion dollars is spent on diabetes per year. Thus, the discovery and application of antidiabetic potential of Picralima nitida (PN) (Akuamma) plant as dietary intervention in diabetes management is germane. Objectives: This study aimed at investigating the antioxidant potentials and glycemic indices of flesh, seed, peel, and whole of PN fruit flour. Methods: The cleansed fruit was peeled, the seed and the flesh were carefully separated, dried, and ground into powder. The aqueous extract of PN flour samples were extracted and used for the determination of polyphenol and other antioxidants parameters. The estimated glycemic index (eGI) was determined by digesting 50 mg of  flour in 5 ml stomach solution containing pepsin of the piglets (HCl-KCl buffer pH 1.5). This was then incubated, centrifuged and the absorbance read at 30 minutes interval. Results: The highest polyphenol was found in the Peel (64.22), total flavonoids in Seed (14.31), scavenging and ferric reducing abilities in Whole (45.11) and (1162.82). The Whole flour had the least value in sugar (0.05), starch (0.091) and eGL (15.84) respectively. The eGI found in all the samples was low (˂ 60) which may make them good antidiabetic food additives. The Whole and the seed flour samples had good antioxidant potentials with medium eGL. Conclusion: Thus, utilizing the whole fruit or the seed instead of the flesh or peel could serve as an excellent antidiabetic food supplement.

Keywords: Picralima nitida; antidiabetics; estimated glycemic index: food additives