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CHEMICAL COMPOSITION, PHYTOCHEMICAL CONSTITUENTS AND ANTIOXIDANT POTENTIALS OF LIMA BEAN SEEDS COAT

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Lima bean (Phaseolus lunatus) seeds coat was evaluated for its chemical composition, phytochemical constituents and in vitro antioxidant activity. Antioxidant activity of seeds coat flour was investigated by measuring its DPPH (1,1-diphenyl-2-picryl hydrazyl) and ABTS (2, 2'-azinobis-3-ethyl-benzothiozoline-6-sulphonic acid) radicals scavenging ability as well as its ferric reducing property. The chemical analysis indicates that the coat have moisture (4.46%), protein (15.75%), fat (0.65%), crude fibre (33.56%), ash (2.57%), carbohydrate (47.52%) on dry weight basis; Zinc (5.6 mg/100 g), Calcium (17.56 mg/100 g), Potassium (398.41 mg/100 g), Sodium (82 20 mg/100 g), Magnesium (87.1mg/100g) and Iron (11.61 mg/100 g). The sample exhibited higher amounts of threonine, valine, isoleucine, tryptophan, leucine, lysine and histidine with total essential amino acid (TEAA) of 51.07 g/100 g protein. Phytochemical screening showed that flavonoids, alkaloids, saponins, tannins and phenolic compound are present and may be responsible for the activity. High performance liquid chromatography with diode detector (HPLC-DAD) analysis showed the presence of phenolics (gallic acid, caffeic acid, ellagic acid, rutin, quercetin and kaempferol) and tocopherol. The seeds coat flour exhibited significant radical scavenging activity against DPPH (IC 50 value 0.37 mg/ml) and ABTS Trolox Equivalent Antioxidant Capacity (TEAC value = 0.36) and considerable ferric reducing property (56.37± mg ascorbic acid equivalent/g seed coat powder). The seeds coat possesses both nutritional and health benefits due to its antioxidative property, as such a potential source of natural antioxidants.
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... In addition, the medicinal values of plants lie in their phytochemical components, which produce definite physiological results on the human body. Polyphenolics for example appear to play a significant role as antioxidants in the protective effect of plant-derived foods and medicines and have become the focus of nutritional and therapeutic interest in recent years (6). ...
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