Antidiabetic Property Optimization from Green Leafy Vegetables Using Ultrasound-Assisted Extraction to Improve...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Extraction Technology

Background:

• Diabetes management is a global health challenge.
• Natural antidiabetic compounds exist in vegetables.
• Developing functional foods for diabetes control is crucial.

Purpose of the Study:

• To optimize ultrasound-assisted extraction of antidiabetic compounds from spring onions, bunching onions, and celery.
• To incorporate these extracts into crackers to create a functional antidiabetic snack food.
• To evaluate the bioactivity of the resulting crackers.

Main Methods:

• Ultrasound-assisted extraction (UAE) was optimized for ethanol concentration, amplitude, and sonication time.
• Extracts were incorporated into crackers at varying percentages (0.625%, 1.25%, 2.5%).
• Crackers were baked at different temperatures (140°C, 150°C, 160°C), and their physical characteristics and bioactivities were analyzed.

Main Results:

• Optimal UAE conditions yielded high α-glucosidase inhibitory activity (1,449.73 mmol ACE/g) and extraction yield (24.16%).
• Crackers with 2.5% vegetable extract baked at 140°C exhibited the highest total phenolic content and antioxidant activity.
• These optimized crackers demonstrated significant antidiabetic and antiobesity effects.

Conclusions:

• Effective conditions for ultrasound-assisted extraction of antidiabetic compounds from vegetables were established.
• A method for preparing functional antidiabetic crackers using these vegetable extracts was developed.
• This research offers a promising approach to creating novel functional snack foods for diabetes management.