Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt

Azadirachta indica is widely used in traditional medicine to treat diabetes and hypertension. in the present study a. indica-yogurt was prepared and refrigerated up to 28 days. ph of a. indica-yogurt was lower whereas total titratable acid (tta) was higher than plain-yogurt during storage. the total phenolic content (tpc) and antioxidant capacity increased during storage. a. indica-yogurt had highest tpc (74.9 ± 5.1 µggae/ml; p<0.05) on day 28 and dpph inhibition (53.1 ±5.0%; p<0.05) on day 14 compared to plain-yogurt (29.6 ± 1.1 µggae/ml and 35.9 ± 5.2%, respectively). the opa values increased between day 7 and 21 of storage but reduced on the 4th week of storage with values for a. indica-yogurt being higher (p< 0.05) than plainyogurts. maximum inhibition of α-amylase (47.4 ± 5.8%), α-glucosidase (15.2 ±2.5%) and angiotensin-1 converting enzyme (ace, 48.4 ± 7.2%) by plain-yogurt water extract occurred on day 7, 14 and 0, respectively. a. indica-yogurt water extract increased the inhibition to maximal values for α-glucosidase and ace on day 14 of storage (15.9± 10.1% and 79.70 ± 11.2%, respectively) and for α-amylase on day 21 of storage (54.8± 3.2%). a. indica-yogurt has higher tpc, antioxidant activities and enzymes inhibitory effects than plain-yogurt. thus a. indica-yogurt may have the potential to serve as enhanced functional yogurt with anti-diabetic and anti-hypertension activities.