Anoh E. Raïssa Inès Stéphanie1, Agbo Adouko Edith2, Konan Kouassi Pierre Allain3, Gbogbo Moussa4, and Kouakou BROU5
1 Nutrition and Food Security Laboratory, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Côte d’Ivoire
2 Nutrition and Food Security Laboratory, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Côte d’Ivoire
3 Bioorganic Chemistry and Natural Substances Laboratory (LBCBOSN), Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Côte d’Ivoire
4 Department of Microbiology - Biochemistry - Jean Lorougnon GUEDE University, BP 150 Daloa, Côte d’Ivoire
5 Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: English
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Abstract
Beverages are important in the diet because they help humans stay hydrated. However, they are implicated in the development of metabolic diseases due to their variable sugar content. A study was therefore conducted to develop and evaluate the antioxidant and hypoglycemic properties of a drink made from tamarind, turmeric and ginger, given the nutritional potential of these foods. For this, turmeric and ginger were added to tamarind in a ratio of 10%. The drinks were fermented spontaneously for 36 hours. The analyses were on pH, total polyphenols, and antioxidant activity according to DPPH determination. These beverages were then administered to healthy 2-month-old rabbits to assess their impact on blood sugar levels. Results revealed that beverages pH remained acidic and below 3 during fermentation. The combination of tamarind (90%), turmeric (5%), and ginger (5%) increased polyphenol content from 1.498 to 1.514 mg GAE/g. Fermented tamarind-turmeric and tamarind-turmeric-ginger drinks DPPH inhibitory concentrations (IC50) were 2.14 and 2.23 µg/ml respectively, revealing respective anti-radical powers of 37.74 and 44.84 µmol of reduced DPPH. Combination of tamarind (90%), turmeric (5%), and ginger (5%) also led to a decrease in blood sugar levels 2.5 hours after glucose induction from 126.6±15.30 to 112.8±5.63 (mg/dL) and from 121±9.72 to 112.6±6.65 (mg/dL), respectively. The anti-hyperglycemia test revealed a decrease in blood glucose levels for all beverages. Beverages made from tamarind, turmeric, and ginger have good antioxidant properties that promote lower blood sugar levels, contributing to fight against metabolic diseases.
Author Keywords: tamarind, ginger, turmeric, fermentation, antioxidant, blood sugar.
