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: 0.7). 19(2):503-509. DOI: 10.1007/s10068-010-0070-6

ABSTRACT 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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