Nutritional profile of spinach and its antioxidant & antidiabetic evaluation

Abstract

Background: A proper diet is the best source of complete nutrition which provides strength, complexion, and vitality. Nutraceuticals and dietary supplement are the functional food that promotes the health and manage the disease. Spinach (Spinacia oleracea) is a leafy vegetable and considered a good source of nutrients. Objective: The objective of the study is to determine the nutritional value and evaluate in vitro antioxidant as well as antidiabetic potential of spinach. Materials and Methods: The methanolic extract of spinach was prepared using Soxhlet extraction technique which was subjected for physicochemical, nutritional value determination along with the OH - scavenging, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and α-amylase inhibition activity. Result and Discussion: The results suggested the good nutritional values such as total crude fiber 4.55 ± 0.244% w/w, proteins 0.052 ± 0.0068% w/w, oils and fats 0.72 ± 0.036% w/w, carbohydrate 61.95 ± 0.382% w/w, Vitamins A 26.85 ± 0.154 μg, and Vitamins C 19.66 ± 0.21 μg. Further, methanolic extract of spinach showed the antioxidant activity and antidiabetic effect with an inhibitory concentration of 3.03 μg/mL, 6.03 μg/mL and 3.046 μg/mL for OH- scavenging, DPPH inhibition and α-amylase inhibition, respectively. Conclusion: Results revealed the potential nutraceutical values of spinach which can further explored to effectively use it by preparing suitable formulation.