Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates
Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase in...
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| Format: | Article |
| Language: | English |
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Elsevier
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22422/ http://psasir.upm.edu.my/id/eprint/22422/1/Hypoglycemic%20effects%20of%20cocoa.pdf |
| _version_ | 1848844480295206912 |
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| author | Sarmadi, Bahareh Aminuddin, Farhana Hamid, Muhajir Saari, Nazamid Abdul Hamid, Azizah Ismail, Amin |
| author_facet | Sarmadi, Bahareh Aminuddin, Farhana Hamid, Muhajir Saari, Nazamid Abdul Hamid, Azizah Ismail, Amin |
| author_sort | Sarmadi, Bahareh |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4 h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits. |
| first_indexed | 2025-11-15T08:31:35Z |
| format | Article |
| id | upm-22422 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:31:35Z |
| publishDate | 2012 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-224222016-02-17T02:19:32Z http://psasir.upm.edu.my/id/eprint/22422/ Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates Sarmadi, Bahareh Aminuddin, Farhana Hamid, Muhajir Saari, Nazamid Abdul Hamid, Azizah Ismail, Amin Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4 h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits. Elsevier 2012-09-15 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/22422/1/Hypoglycemic%20effects%20of%20cocoa.pdf Sarmadi, Bahareh and Aminuddin, Farhana and Hamid, Muhajir and Saari, Nazamid and Abdul Hamid, Azizah and Ismail, Amin (2012) Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates. Food Chemistry, 134 (2). pp. 905-911. ISSN 0308-8146; ESSN: 1873-7072 10.1016/j.foodchem.2012.02.202 |
| spellingShingle | Sarmadi, Bahareh Aminuddin, Farhana Hamid, Muhajir Saari, Nazamid Abdul Hamid, Azizah Ismail, Amin Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates |
| title | Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates |
| title_full | Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates |
| title_fullStr | Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates |
| title_full_unstemmed | Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates |
| title_short | Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates |
| title_sort | hypoglycemic effects of cocoa (theobroma cacao l.) autolysates |
| url | http://psasir.upm.edu.my/id/eprint/22422/ http://psasir.upm.edu.my/id/eprint/22422/ http://psasir.upm.edu.my/id/eprint/22422/1/Hypoglycemic%20effects%20of%20cocoa.pdf |