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Vol.2 , No. 2, Publication Date: Aug. 25, 2017, Page: 9-14
. Fourier-Transform Infrared (FT-IR) spectroscopic method was used to identify starch-polyphenol interaction in the composite diets. The results indicated that the equilibrium concentration of the composites ranged from 32 to 48.5%, the kinetic constant from 0.024 to 0.04, the hydrolysis index from 55.10 to 88.2% and GI from 69.9 to 88.1%. Comparing the result with rice alone, black and green tea caused 25.7% reduction in GI, coffee (17%) cocoa (15.5%) and chocolate (6.68%).The FT-IR spectra of the composites indicated spectra shifts in wavelength recorded at 3394cm<sup>-1</sup>, 1026 and 1367 corresponding to O-H bonds, O-C bonds and C-O-H bonds, respectively, supporting the possibility of starch-polyphenol complex formation. The study revealed that tea, coffee and cocoa drinks can help control the release of glucose from carbohydrate foods, hence, intake of the drinks could help regulate glucose homeostasis in patients suffering from type 2-diabetes.The study provides an insight that consumption of beverages is not only for pleasure but as nutraceutical.&picture=http://www.aascit.org/aascit/decorators/img/journal/829.jpg)
| [1] | Israel Olusegun Otemuyiwa, Department of Chemistry, Obafemi Awolowo University, Ile-Ife, Nigeria. |
| [2] | Oluwaseun Francis Oguntola, Department of Chemistry, Obafemi Awolowo University, Ile-Ife, Nigeria. |
| [3] | Steve Adeniyi Adewusi, Department of Chemistry, Obafemi Awolowo University, Ile-Ife, Nigeria. |
This study evaluated the influence of polyphenol – carbohydrate interaction on in-vitro starch hydrolysis from rice diet using tea, coffee and cocoa drinks as the source of polyphenols. The rate of starch hydrolysis in rice and composite diets were studied using controlled enzymatic digestion with pepsin, amylase and amyloglucosidase. The glucose released was quantified using dinitrosalicylic acid, and the result obtained was used to calculate the glycemic index (GI). Fourier-Transform Infrared (FT-IR) spectroscopic method was used to identify starch-polyphenol interaction in the composite diets. The results indicated that the equilibrium concentration of the composites ranged from 32 to 48.5%, the kinetic constant from 0.024 to 0.04, the hydrolysis index from 55.10 to 88.2% and GI from 69.9 to 88.1%. Comparing the result with rice alone, black and green tea caused 25.7% reduction in GI, coffee (17%) cocoa (15.5%) and chocolate (6.68%).The FT-IR spectra of the composites indicated spectra shifts in wavelength recorded at 3394cm-1, 1026 and 1367 corresponding to O-H bonds, O-C bonds and C-O-H bonds, respectively, supporting the possibility of starch-polyphenol complex formation. The study revealed that tea, coffee and cocoa drinks can help control the release of glucose from carbohydrate foods, hence, intake of the drinks could help regulate glucose homeostasis in patients suffering from type 2-diabetes.The study provides an insight that consumption of beverages is not only for pleasure but as nutraceutical.
Keywords
Diabetes, Tea, Polyphenol, Glycemic Index, Starch Hydrolysis
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