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KMID : 1007520110200030783
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Food Science and Biotechnology
2011 Volume.20 No. 3 p.783 ~ p.791
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Total Phenolic Content, Antioxidant Activity, and Type II Diabetes Related Functionality of Traditionally Processed Ox-eye Bean [Mucuna gigantea (Willd) DC.] Seeds: An Indian Underutilized Food Legume
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Vellingiri Vadivel
Hans Konrad Biesals
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Abstract
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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.
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KEYWORD
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ox-eye bean (Mucuna gigantean), total free phenolics, antioxidant activity, α-amylase inhibition, α- glucosidase inhibition, indigenous processing method
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