Study on the stability of antioxidant and anti α-glucosidase activities using soaking treatment in Okra (Abelmoschus esculentus L.) mucilage extraction

Antonius Herry Cahyana, Natania Kam and Ellyn

Abstract

Okra fruit (Abelmoschus esculentus L.) especially its mucilaginous properties has been reported to have various health benefits include antioxidant and antidiabetic properties. This research was aimed to investigate the stability of antioxidant and anti-α-glucosidase activities (as one of antidiabetic activities) of okra mucilage through several soaking treatments in term optimizing mucilage extraction as well. Okra fruit and its peel are used and soaked with water in several soaking conditions: time (1, 4, 8, and 12 h); temperature (room and refrigerator temperature); and ratio of fruit:water (1:3 and 1:6). Analysis of yield percentage, flavonoid content, free radical scavenging activity and anti αglucosidase activity were observed. The highest antioxidant activity of the sample was found in the extracting methods of 12 h in refrigerator temperature with soaking ratio of 1:6 (897.26+19.67 mg/L) while for anti α-glucosidase activity was found in extracting methods of 12 h in refrigerator temperature with soaking ratio of 1:3 (525.92 ± 40.75 mg/L). The stability of antioxidant and anti αglucosidase activities of okra mucilage might be influenced by the extracted flavonoid content and other active components.