Effect of traditional processing methods on the antioxidant, alpha-amylase and alpha-glucosidase enzyme inhibition properties of Sesbania sesban Merrill seeds
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2911750
- author
- Vadivel, V. ; Patel, Ami LU and Biesalski, H. K.
- organization
- publishing date
- 2012
- 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
- 2016-04-01 10:48:50
- date last changed
- 2022-01-26 02:44:04
@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}},
keywords = {{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}},
doi = {{10.1080/19476337.2011.601427}},
volume = {{10}},
year = {{2012}},
}