Effects of age and food processing of sapodilla leaves for botanical beverage application

Botanical beverages are the latest trend in health drink industry. Natural plant extracts bring many benefits. The objective of this research was to investigate changes biological activity sapodilla (Manilkara zapota) leaf powder production and extraction for functional food applications. first investigation determined effect different ages. leaves were dried using a hot air oven. After extraction, phytochemical content, antioxidant capacity antihyperglycemic activities monitored. Optimal condition drying mature at 55 °C, giving total phenolic content (TPC) 36.10 mg GAE/g extract IC50 values α-amylase α-glucosidase 0.054 0.001 mg/mL, respectively. Extraction 50% acetone solvent gave TPC 260.54 0.004 0.00 respectively with glucose uptake into HepG2 cells increased from 290% 710%. Using make botanical provided benefits inhibited digestion enzymes.