Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt

Abstract EN

Azadirachta indica is widely used in traditional medicine to treat diabetes and hypertension.

In the present study A.

indica-yogurt was prepared and refrigerated up to 28 days.

pH of A.

indica-yogurt was lower whereas total titratable acid (TTA) was higher than plain-yogurt during storage.

The total phenolic content (TPC) and antioxidant capacity increased during storage.

A indica-yogurt had highest TPC (74.9 ± 5.1 lgGAE / ml ; p < 0.05) on day 28 and DPPH inhibition 5.0 ± 53.1 % (p < 0.05) on day 14 compared to plain-yogurt (29.6 ± 1.1 lgGAE / ml and 5.2 ± 35.9 %, respectively).

The OPA values increased between day 7 and 21 of storage but reduced on the 4th week of storage with values for A.

indica-yogurt being higher (p < 0.05) than plainyogurts.

Maximum inhibition of a-amylase (47.4 ± 5.8 %), a-glucosidase (15.2 ± 2.5 %) and angiotensin 1 converting enzyme (ACE, 48.4 ± 7.2 %) by plain-yogurt water extract occurred on day and 0, respectively.

A.

indica-yogurt water extract increased the inhibition to maximal values for a-glucosidase and ACE on day 14 of storage (15.9 ± 10.1 % and 79.70 ± 11.2 %, respectively) and for a-amylase on day 21 of storage (54.8 ± 3.2 %).

A.

indica-yogurt has higher TPC, antioxidant activities and enzymes inhibitory effects than plain-yogurt.

Thus A.

indica-yogurt may have the potential to serve as enhanced functional yogurt with anti-diabetic and anti-hypertension activities.