Dried (Zygophyllum coccineum L) powder as an additive agent to some bakery products and its effect on blood sugar

Abstract

Returning to nature is a crucial aspect of sustainable development, aimed at reducing the food gap and related diseases. Diabetes is a chronic disease that poses significant risks, and patients may need to avoid certain foods to prevent complications. One of these foods is bakeries which raise blood sugar levels, which causes serious health problems for patients with both types of diabetes. The goal of this study is to enhance the production of bran bread and rusks by incorporating Z. coccineum powder, which is known for its ability to lower blood sugar levels. In order to investigate the potential of Z. coccineum as an anti-diabetic agent, an in vitro assay was conducted to test its ability to inhibit α-amylase activity by spectrophotometric assay was employed with acarbose as the control, testing various concentrations 50, 100, and 200 mg/ml. The results showed a clear correlation between the concentration of Z. coccineum powder extract and the inhibition value of α-amylase, with the highest inhibition percentage of 76.90% achieved at a concentration of 200 mg/ml. Chemical composition and HPLC determination for polyphenolic compounds were done. For each of the bran bread and rusks, three treatments were made with the previous Z. coccineum powder extract concentrations, and then sensory evaluation was conducted. All treatments for both bakery products gained general acceptability. In conclusion, the study suggests that Z. coccineum may be used as a potential natural anti-diabetic agent in functional food industries.