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Effect of traditional processing methods on the antioxidant, alpha-amylase and alpha-glucosidase enzyme inhibition properties of Sesbania sesban Merrill seeds

Vadivel, V.; Patel, Ami LU and Biesalski, H. K. (2012) In Cyta: Journal of Food 10(2). p.128-136
Abstract
The methanolic extract of Sesbania sesban Merrill (Fabaceae) raw seed materials contained total free phenolic content of 14.56 +/- 1.11 g catechin equivalent/100 g extract dry matter (DM). Encouraging levels of reducing power (FRAP, 1068 mmol Fe[II]/mg extract), inhibition of beta-carotene bleaching (49.80%) and scavenging activity against DPPH (51.65%) as well as superoxide (44.87%) radicals were exhibited by the raw sample. Further, it also recorded 81.43% of alpha-amylase and 67.05% of a-glucosidase enzyme inhibition characteristics. Sprouting + oil-frying caused an apparent increase on the total free phenolic content and also significantly improved the antioxidant and free radical scavenging capacity of S. sesban seed extract, while... (More)
The methanolic extract of Sesbania sesban Merrill (Fabaceae) raw seed materials contained total free phenolic content of 14.56 +/- 1.11 g catechin equivalent/100 g extract dry matter (DM). Encouraging levels of reducing power (FRAP, 1068 mmol Fe[II]/mg extract), inhibition of beta-carotene bleaching (49.80%) and scavenging activity against DPPH (51.65%) as well as superoxide (44.87%) radicals were exhibited by the raw sample. Further, it also recorded 81.43% of alpha-amylase and 67.05% of a-glucosidase enzyme inhibition characteristics. Sprouting + oil-frying caused an apparent increase on the total free phenolic content and also significantly improved the antioxidant and free radical scavenging capacity of S. sesban seed extract, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects. Hence, such favorable sprouting + oil-frying treatment could be recommended for the versatile use of S. sesban seeds as a natural source of dietary antioxidants with the potential to manage type II diabetes. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Sesbania sesban, total free phenolics, antioxidant activity, alpha-amylase inhibition, alpha-glucosidase inhibition, indigenous, processing methods
in
Cyta: Journal of Food
volume
10
issue
2
pages
128 - 136
publisher
Taylor & Francis
external identifiers
  • wos:000304598300007
  • scopus:84860263830
ISSN
1947-6337
DOI
10.1080/19476337.2011.601427
language
English
LU publication?
yes
id
e9a20f83-f9da-4e54-bb5f-f5b43ac2857d (old id 2911750)
date added to LUP
2012-07-23 13:41:52
date last changed
2017-01-01 03:55:19
@article{e9a20f83-f9da-4e54-bb5f-f5b43ac2857d,
  abstract     = {The methanolic extract of Sesbania sesban Merrill (Fabaceae) raw seed materials contained total free phenolic content of 14.56 +/- 1.11 g catechin equivalent/100 g extract dry matter (DM). Encouraging levels of reducing power (FRAP, 1068 mmol Fe[II]/mg extract), inhibition of beta-carotene bleaching (49.80%) and scavenging activity against DPPH (51.65%) as well as superoxide (44.87%) radicals were exhibited by the raw sample. Further, it also recorded 81.43% of alpha-amylase and 67.05% of a-glucosidase enzyme inhibition characteristics. Sprouting + oil-frying caused an apparent increase on the total free phenolic content and also significantly improved the antioxidant and free radical scavenging capacity of S. sesban seed extract, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects. Hence, such favorable sprouting + oil-frying treatment could be recommended for the versatile use of S. sesban seeds as a natural source of dietary antioxidants with the potential to manage type II diabetes.},
  author       = {Vadivel, V. and Patel, Ami and Biesalski, H. K.},
  issn         = {1947-6337},
  keyword      = {Sesbania sesban,total free phenolics,antioxidant activity,alpha-amylase inhibition,alpha-glucosidase inhibition,indigenous,processing methods},
  language     = {eng},
  number       = {2},
  pages        = {128--136},
  publisher    = {Taylor & Francis},
  series       = {Cyta: Journal of Food},
  title        = {Effect of traditional processing methods on the antioxidant, alpha-amylase and alpha-glucosidase enzyme inhibition properties of Sesbania sesban Merrill seeds},
  url          = {http://dx.doi.org/10.1080/19476337.2011.601427},
  volume       = {10},
  year         = {2012},
}