In vitro Evaluation of the antioxidant activities in the differentially processed seeds from underutilized legume, Bauhinia vahlii Wight & Arn

Food science and biotechnology (Impact Factor: 0.65). 04/2010; 19(2):503-509. DOI: 10.1007/s10068-010-0070-6


Antioxidant potential and total phenolics content of 70% acetone extracts of the raw and processed seeds of Bauhinia vahlii were evaluated. The extract of raw seeds contained higher levels of total phenolics (30.8 g/100 g) and tannins (19.6 g/100
g) compared to dry heated and soaking followed by autoclaving seed extracts. Extracts were screened for antioxidant and free
radical scavenging activities using various chemical and in vitro model systems. In all the models, except DPPH radical scavenging activity, the extract from raw seeds manifested the strongest
antioxidant activity than that from processed seeds. In β-carotene/linoleic acid emulsion system and superoxide scavenging
activity, the raw seed extract registered more activity when compared to the standards (butylated hydroxyanisole and α-tocopherol).
Whereas, the extract from dry heated seed exhibited higher DPPH· scavenging activity (IC50 70.77 μg/mL) than the raw seeds (IC50 74.4 μg/mL). This study has to some extent validated the antioxidant potential of the seeds of B. vahlii.

Bauhinia vahlii
-polyphenol-antioxidant activity-β-carotene-2,2-diphenylpicryl-1-picryl-hydrazyl (DPPH·)

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    • "Phenolic compounds and antioxidant activities in legume seeds were reported by several earlier communications, although legumes constitute one of the most abundant and least expensive sources of protein in human/animal diet [1]. Among natural antioxidants, phenolics form the largest group. "
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    ABSTRACT: The main objective of this investigation was to study the time effect during solid state bioconversion (SSB) on total phenolics content (TPC) and antioxidant activity (AoxA) of common beans to improve antihypertensive functionality. Cooked cotyledons of dehulled common beans were inoculated with a suspension of R. oligosporus NRRL 2710 (1 × 106 spores/mL), and incubated at 35°C for times of 24, 36, 48, 60, 72, 84, 96 and 108 h (after 108 h the cotyledons showed off odor). Flours from bioprocessed dehulled common bean from each incubation time were blended with their corresponding milled seed coats. The best time for producing bioprocessed common bean (added with seed coats) functional flour with the highest AoxA (ORAC value = 17,468 μmol Trolox equivalents (TE)/100 g sample, dw; ABTS value = 13,505 μmol TE/100 g sample, dw) was 108 h. The SSB process substantially increased TPC and total hydrophilic AoxA and antihypertensive potential of common beans in 2.24, 2.45 - 2.73 and 6769 times, respectively. Proteins hydrolyzates from unprocessed whole and bioprocessed (108 h) common beans had IC50 [concentration needed to inhibit 50% the activity of angiotensin converting enzyme (ACE)] of 79.2 and 0.0117 μg/mL, respectively. The SSB is an efective strategy to improve the TPC of common beans for enhanced functionality with improved antioxidant activity and antihypertensive potential. Keywords: Solid State Bioconversion; Common Bean Functional Flour; Antioxidant Activity; Antihypertensive Activity
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    • "One milliliter of extract (250 μg/ml) was mixed with 2.4 ml of 0.1 M phosphate buffer (pH 7.4), and then 0.6 ml of a 43 mM solution of H 2 O 2 in the same buffer were added (Sowndhararajan et al., 2010). After 40 min, the absorbance of reaction mixture was taken at 230 nm against a blank solution (phosphate buffer without H 2 O 2 ). "
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    ABSTRACT: In vitro antioxidant potential of methanolic extracts of six legume-based traditional plant recipes used in Indian Himalayas were evaluated by trolox equivalent antioxidant capacity (TEAC), scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide radical, hydrogen peroxide, ferric reducing antioxidant power (FRAP) and inhibition of ß-carotene degradation activity (IBDA). Type II diabetes-related enzyme inhibition capacity of recipes was assayed on α-amylase and α-glucosidase activity under in vitro assay. The methanolic extracts of six recipes showed substantially high total phenolic and flavonoid content along with TEAC, radical scavenging activities, FRAP and IBDA in significantly different magnitudes. Apart from high magnitude of antioxidant potential, the three recipes namely 'methi paste', 'arhar dal' and 'ghew simi' used during diabetes by local people exhibited moderate to high level of enzyme inhibition capacity. Present results suggest that methanolic extracts of six indigenous recipes are rich in polyphenols and antioxidant activity. The three medicinal preparations have high potential to inhibit type II diabetes-related enzyme activity, and may be integrated into dietary management of type II diabetes.
    Journal of Applied Pharmaceutical Science 01/2013; 3(1):26-32. DOI:10.7324/JAPS.2013.30106 · 0.47 Impact Factor
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    ABSTRACT: The methanolic extract of ox-eye bean [Mucuna gigantea (Willd) DC.] contained total free phenolic content of 14.80±1.28 g catechin equivalent/100 g extract dry matter. Encouraging levels of ferric reducing/antioxidant power (FRAP, 1,023 mmol Fe[II]/mg extract), inhibition of β-carotene degradation (59.35%) and radical scavenging activity against DPPH (72.12%) and superoxide (43.11%) were exhibited by the raw samples. Further, it also recorded 82.17% of α-amylase and 91.26% of α-glucosidase enzyme inhibition characteristics. Sprouting+oil-frying caused a apparent increase on the total free phenolic content and also significant improvement on the antioxidant and free radical scavenging capacity of methanolic extract, while soaking+cooking as well as open-pan roasting treatments showed diminishing effects. Moreover, inhibition of α-amylase and α-glucosidase enzyme activities was declined to 22.82 and 45.47%, respectively during sprouting+oilfrying treatment, which are more desirable for the dietary management of type II diabetic patients. Keywordsox-eye bean (Mucuna gigantean)–total free phenolics–antioxidant activity–α-amylase inhibition–α-glucosidase inhibition–indigenous processing method
    Food science and biotechnology 06/2011; 20(3):783-791. DOI:10.1007/s10068-011-0109-3 · 0.65 Impact Factor
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