Supplementation of Biscuit with Moringa Oleifera Seed Protein Enhanced Its in-vitro Antioxidative, Antidiabetic and anti-inflammatory Properties

ABSTRACT

Biscuit was supplemented with Moringa oleifera seed protein concentrate at 2, 4 and 6%. Compared to the control sample (100% wheat biscuit), supplementation resulted in improved antioxidative properties – DPPH (40–51%) against 31% (control), hydroxyl radical (45–70%) against 30% (control), metal ion chelation (42–54%) against 40% (control), ABTS (0.009–0.013 mmol/g against 0.007 mmol/g (control) but reduced FRAP (2.81–6.68 mg/g) against 8.2 mg/g (control). The in vitro antidiabetic properties showed that the supplemented biscuit had a range of 39 to 57% inhibition against α-glucosidase against 30% (control) and 1.81 to 24.25% inhibition against α-amylase against (1.65%). Supplementation with mspc also showed better potential to inhibit lipid peroxidation. Anti-inflammatory properties evaluated through the inhibition of albumin denaturation and anti-hemolytic assays showed that enrichment with mspc is safe. It was concluded that supplementing biscuit with mspc is safe and may provide enhanced antioxidative, anti-inflammatory as well as inhibition against α-amylase and α-glucosidase.

KEYWORDS:

• Antioxidant
• alpha amylase
• alpha glucosidase
• albumin denaturation
• anti-hemolytic

Disclosure statement

No potential conflict of interest was reported by the author(s).