Antioxidant and Antidiabetic Properties of Condensed Tannins in Acetonic Extract of Selected Raw and Processed Indigenous Food Ingredients from Kenya

Abstract

Abstract: Recently, tannins have received considerable attention as health‐promoting component in various plant foods and several studies have reported on its nutraceutical properties. However, no study has established the role of condensed tannins in indigenous foods of Kenya. Therefore, this study was designed to evaluate the antioxidant activity (DPPH and FRAP) and antidiabetic effects (α‐amylase and α‐glucosidase inhibition activities) of condensed tannins in some selected raw and traditionally processed indigenous cereals, legumes, oil seeds, and vegetables. The condensed tannin content of the grains and vegetables ranged between 2.55 and 4.35 g/100 g DM and 1.53 and 5.73 g/100 g DM, respectively. The scavenging effect of acetonic extract on DPPH radical ranged from 77% to 90% while the reducing power was found to be 31 to 574 mmol Fe(II)/g DM in all the investigated food ingredients. The condensed tannin extracts of the analyzed samples showed promising antidiabetic effects with potential α‐amylase and α‐glucosidase inhibition activities of 23% to 44% and 58% to 88%, respectively. Condensed tannins extracted from the amaranth grain, finger millet, field bean, sunflower seeds, drumstick, and amaranth leaves exerted significantly higher antioxidant and antidiabetic activities than other food ingredients. Among the traditional processing methods, roasting of grains and cooking of vegetables were found to be more suitable mild treatments for preserving the tannin compound and its functional properties as opposed to soaking + cooking and blanching treatments. The identified elite sources of optimally processed indigenous food ingredients with promising results could be used as health‐promoting ingredients through formulation of therapeutic diets. Practical Application: The consumption of a diet full of dietary antioxidants can be substantially enhanced with the right food combinations, and with appropriate food processing and preparation techniques. The consumption of processed grains and vegetables would not only improve the nutrient utilization but also act as potential nutraceuticals as well as therapeutic foods for human health. In this connection, in the present study, the functional properties of condensed tannins extracted from certain indigenous food ingredients were analyzed and also the suitable and mild treatment has been identified. The findings of this research could be suitable in developing/formulating therapeutic supplementary foods for vulnerable group in Kenya.