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Roasting processed oriental melon (Cucumis melo L. var. makuwa Makino) seed influenced the triglyceride profile and the inhibitory potential against key enzymes relevant for hyperglycemia

Author:
Chen, Lei, Kang, Young-Hwa, Suh, Jun-Kyu
Source:
Food research international 2014 v.56 pp. 236-242
ISSN:
0963-9969
Subject:
Cucumis melo, agricultural wastes, alpha-amylase, alpha-glucosidase, esterification, foods, glycemic effect, hexane, hyperglycemia, linoleic acid, melons, noninsulin-dependent diabetes mellitus, roasting, seed extracts, seeds, temperature, triacylglycerols
Abstract:
The aim of this study was to assess the potential of oriental melon (Cucumis melo L. var. makuwa Makino) seeds for the management of hyperglycemia linked to type 2 diabetes. The inhibitory effects of the hexane extracts of roasted melon seed on α-glucosidase and α-amylase were examined under different roasting temperatures, and compared with those of the unroasted seeds. The highest hypoglycemic activity was exerted by the seed roasted at 250°C for 90min with an inhibition value of 87.7% and 52.3% against α-amylase and α-glucosidase, respectively. The α-glucosidase and α-amylase inhibitory effects were strongly correlated with the levels of triacylglyceride esterified with linoleic acid (trilinolein). These results suggest that oriental melon seed extracts contain TAG and unsaturated fatty acids, which are potent inhibitors of α-glucosidase and α-amylase Hence it is clear that oriental melon seeds, which at present are considered as agricultural waste, may usefully be extracted and added to foods.