Abstract:
Breadfruits are tropical underutilized plants with edible seeds and fruits usually consumed for its
nutritive and medicinal properties. Hyperglycemia is the hallmark of type II diabetes mellitus,
meanwhile, inhibition of α-amylase and α-glucosidase are key therapeutic approach to glycemic
control. This study revealed the effect of cooking on antioxidant and anti-hyperglycemic
properties of two varieties of breadfruits (Artocarpus communis AC and Artocarpus altilis AA)
in fruit fly (Drosophila melanogaster). The breadfruit varieties were purchased, divided into two,
one portion was cooked while the other was analysed raw. The flies were divided into 10 groups.
Group 1 was placed on normal diet, group 2 on diet + sucrose, while groups 3-10 were placed on
diets supplemented with the breadfruits (25% and 50%) for 14 days. The locomotor performance
of the flies was assessed, thereafter they were homogenized and assayed for protein, catalase,
reactive oxygen species (ROS), superoxide dismutase (SOD), glutathione transferase (GST), αamylase and α-glucosidase activities. The results of the in vitro study revealed that cooking
caused a significant decrease in glycemic indices, total phenol and lipid peroxidation of AC and
AA, but increased their α-amylase, α-glucosidase and lipase inhibitory properties. The starch
content was slightly reduced; but no significant effect on the antioxidant properties of both
varieties were observed. Likewise, the results revealed that treatment with raw and cooked
samples of breadfruits significantly increased (p < 0.05) the activities of SOD, GST and ROS.
The activity of α-amylase and α-glucosidase were inhibited in the cooked samples. This suggests
that the cooked samples of the breadfruits especially AC has more phenolic constituent,
antioxidant and enzyme inhibitory properties.
