Antioxidant Potential and Type II Diabetes Related Enzyme Inhibition Properties of Raw and Processed Legumes in Indian Himalayas
TL;DR: Among the processing methods, sprouting followed by direct cooking showed significant enhancement of antioxidant activity along with balanced levels of enzyme inhibition capacity, while soaking + cooking as well as roasting showed diminishing effects.
Abstract: Article history: Received on: 04/02/2013 Revised on: 26/02/2013 Accepted on: 15/03/2013 Available online: 28/03/2013 In vitro antioxidant potential and type II diabetes related enzyme inhibition capacity was analyzed in methanolic extract of raw and processed seeds of seven prominent legume genotypes, originated in Indian Himalayas. In raw seeds, total free phenolic content ranged from 2.18 ± 1.9 (small-seeded urd bean) to 13.11 ± 2.4 (bold-seeded grass pea) mg gallic acid/g extract dry weight basis (dwb), while total flavonoids varied between 1.89 ± 0.61(lima bean) and 0.41 ± 0.9 (small-seeded urd bean) mg catechin/ g of the extracts, dwb. Raw seed extracts exhibited scavenging capacity against DPPH (30.80 66.40 %), superoxides (43.7871.22%) and hydrogen peroxide (11.19-53.78%) along with ferric reducing/antioxidant power (FRAP, 37.87-161.32 μmol/g extract dwb) and inhibition of ß-carotene degradation (23.45-49.11%). In type II diabetes related enzyme inhibition activity, the value varied from 8.11% (urd bean) to 21.34% (lima bean) for α-amylase and from 27.12% (urd bean) to 87.54% (grass pea) for α-glucosidase in raw seed extracts under in vitro bioassay. Among the processing methods, sprouting followed by direct cooking showed significant enhancement of antioxidant activity along with balanced levels of enzyme inhibition capacity, while soaking + cooking as well as roasting showed diminishing effects. Oil-frying exhibited mixed effects. Bold-seeded lima bean, grass pea and black-seeded common beans were superior to lentil, small-seeded urd bean and white-seeded beans. Phenolic content was correlated with antioxidant properties and enzyme inhibition activity, but this association was stronger in sprouting and direct cooking than raw seeds and other three methods.
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TL;DR: In this paper, Eulophia nuda extracts were evaluated for protection of Fenton's reagent induced DNA damage and the results confirmed the plant as a rich source of phenols, flavonoids, vitamin C and carotenoids.
Abstract: Introduction: In recent years, natural antioxidants have seen an unprecedented importance and demand in bio-pharmaceuticals, nutraceuticals besides their use as food additives. Antioxidants act as potential prophylactic and therapeutic agents against various diseases caused by free-radicals. Plants offer tremendous source of antioxidants and are therefore being evaluated for their potentials. Eulophia nuda is an important medicinal plant used by local healers in India; however its antioxidant properties have not yet been investigated. Methods: Aqueous (AqE), methanol (ME), aqueousemethanol (AqME) and acetone (AE) extracts of shade dried tubers were obtained and were concentrated in vacuo. Total phenols, flavonoids, ascorbic acid and carotenoids were estimated from all extracts using standard methods. Antioxidant activities of extracts were determined by total antioxidant activity, FRAP, ABTS, DPPH, and OH radical scavenging assays besides lipid peroxidation inhibition. Extracts were evaluated for protection of Fenton’s reagent induced DNA damage. Results: The results confirmed the plant as a rich source of phenols, flavonoids, vitamin C and carotenoids. Among four extracts, AqME showed highest antioxidant activities as evidenced by maximum scavenging of ABTS (98%), DPPH (87%), and OH radicals (99%) at 1 mg ml
58 citations
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TL;DR: Along with other compounds ellagic acid and β-sitosterol present in the extract may be responsible for its antioxidant as well as antihyperglycemic activities.
Abstract: Consumption of vegetables has been proven to be effective in the prevention of different diseases. Traditionally edible aerial part of Pisum sativum L. subsp. sativum (Fabaceae) is used to treat diabetes, heart diseases and as blood purifier. Present study was aimed to explore the traditional use of aerial parts of P. sativum as a source of antidiabetic agent. In addition, antioxidant activity and chemical composition was carried out. Total polyphenol content was spectrophotometrically determined using Folin Chiocalteu’s reagent while the flavonoids by aluminum chloride colorimetric assay. Identification of compounds of the extract was made through HPLC and LCMS. Antihyperglycemic activity was assessed by oral glucose tolerance test in mice. Antioxidant activity was determined by DPPH free radical scavenging and reducing power assay. Total polyphenol and total flavonoids content were found to be 51.23 mg gallic acid equivalent and 30.88 mg quercetin equivalent per gram of dried plant extract respectively. Ellagic acid and p-coumeric acid were detected through HPLC. A total of eight compounds including naringenin, β-sitosterol were indentified through LCMS. In OGTT, extract (200 mg/kg bw) showed a 30.24% decrease (P< 0.05) in blood glucose levels at 30 min compared to the normal control. The extract showed IC50 value of 158.52 μg/mL in DPPH scavenging assay and also showed comparable reducing power. Along with other compounds ellagic acid and β-sitosterol present in the extract may be responsible for its antioxidant as well as antihyperglycemic activities. Altogether these results rationalize the use of this vegetable in traditional medicine.
26 citations
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TL;DR: Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea and the total phenolics content of grasspea extract was correlated with the results of the ABTS and FRAP assays.
Abstract: Phenolic compounds were extracted from seeds of 30 varieties of grass pea (Lathyrus sativus) into 80% (v/v) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu’s phenol reagent and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.015–0.037 mmol Trolox/g extract and 0.158–0.372 mmol Trolox/100 g seeds, and FRAP values of 0.045–0.120 mmol Fe2+/g extract and 0.487–1.189 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.881) and FRAP (r = 0.781) assays. The same correlation was observed between the results of both assays (r = 0.842). Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea.
15 citations
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TL;DR: A time-bound measurement at 15, 30 and 60 DAC revealed significant reduction in plant dry matter production, orchestrated through abnormally low capacity of leaf photosynthesis accompanied by low K.
Abstract: Response of six improved grass pea genotypes to prolonged salinity stress was investigated on seedlings grown in pot experiment using 150 mM NaCl up to 60 days of growth after commencement of treatment (DAC). NaCl exposure significantly reduced growth potential of varieties PUSA-90-2 and WBK-CB-14, but no such effect was observed in varieties B1, BioL-212 and in two mutant lines LR3 and LR4. A time-bound measurement at 15, 30 and 60 DAC revealed significant reduction in plant dry matter production, orchestrated through abnormally low capacity of leaf photosynthesis accompanied by low K
8 citations
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01 Jan 2015
TL;DR: In this article, the effect of thermal processing of snack food industry on the antioxidant activity and phytochemical stability is commodity dependent, and mild heat treatment increases antioxidant activity, while severe thermal treatment decreases the antioxidants.
Abstract: Fruits, vegetables, legumes, and nuts contain significant antioxidants that offer great potential as protective foods. This beneficial effect of fruits and vegetables can be attributed to the antioxidant capacity of the polyphenolic compounds. Some of the fruit and vegetable processing by-products are rich in antioxidants. Identification of ways to incorporate the by-products as health food ingredients in the human diet could provide many health benefits. Better use of the by-products will also provide benefits to the food industry as well as solutions for environment concerns associated with waste disposal. The effect of thermal processing of snack food industry on the antioxidant activity and phytochemical stability is commodity dependent. In general, mild heat treatment increases antioxidant activity and the levels of total anthocyanins and phenolics. However, severe thermal treatment decreases the antioxidant activity and the phytochemical contents. Maillard reaction intermediate products produced during baking or frying processes have antioxidant activity. The increase of commercially available snack foods containing antioxidant claims is increasing. Many of these new snacks fall into the bar or ready-to-eat cereal category, and they are making use of ingredients that have naturally high antioxidant contents such as dried fruits, nuts, cereals, and chocolate. Many of these products are being marketed to a health-focused target audience, but more mainstream products, including those being produced by many major global food companies, are now being launched.
4 citations
References
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TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
Abstract: Publisher Summary This chapter discusses the analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Analyses of the Folin-Ciocalteu (FC) type are convenient, simple, and require only common equipment and have produced a large body of comparable data. Under proper conditions, the assay is inclusive of monophenols and gives predictable reactions with the types of phenols found in nature. Because different phenols react to different degrees, expression of the results as a single number—such as milligrams per liter gallic acid equivalence—is necessarily arbitrary. Because the reaction is independent, quantitative, and predictable, analysis of a mixture of phenols can be recalculated in terms of any other standard. The assay measures all compounds readily oxidizable under the reaction conditions and its very inclusiveness allows certain substances to also react that are either not phenols or seldom thought of as phenols (e.g., proteins). Judicious use of the assay—with consideration of potential interferences in particular samples and prior study if necessary—can lead to very informative results. Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds .The predictable reaction of components in a mixture makes it possible to determine a single reactant by other means and to calculate its contribution to the total FC phenol content. Relative insensitivity of the FC analysis to many adsorbents and precipitants makes differential assay—before and after several different treatments—informative.
11,904 citations
"Antioxidant Potential and Type II D..." refers methods in this paper
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TL;DR: In this article, it was shown that mulberry leaves contain at least four flavonoids, two of which are rutin and quercetin, and that the scavenging effects of most mulberry extracts were greater than those of rutins (52.0%) at a concentration of 5μg ml −1.
Abstract: Flavonoid content of mulberry leaves of 19 varieties of species, determined spectrophotometrically in terms of rutin equivalent, varied from 11.7 to 26.6 mg g −1 in spring leaves and 9.84 to 29.6 mg g −1 in autumn leaves. Fresh leaves gave more extract than air-dried or oven-dried ones. HPLC showed that mulberry leaves contain at least four flavonoids, two of which are rutin and quercetin. The percentage superoxide ion scavenged by extracts of mulberry leaves, mulberry tender leaves, mulberry branches and mulberry bark were 46.5, 55.5, 67.5 and 85·5%, respectively, at a concentration of 5 μg ml −1 . The scavenging effects of most mulberry extracts were greater than those of rutin (52.0%).
5,429 citations
"Antioxidant Potential and Type II D..." refers methods in this paper
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TL;DR: The ferric reducing/antioxidant power (FRAP) assay is a recently developed, direct test of “total antioxidant power” that facilitates experimental and clinical studies investigating the relationship among antioxidant status, dietary habits, and risk of disease.
Abstract: Publisher Summary This chapter discusses ferric reducing/antioxidant power (FRAP) assay. The ferric reducing/antioxidant power (FRAP) assay is a recently developed, direct test of “total antioxidant power.” The FRAP assay is robust, sensitive, simple, and speedy and facilitates experimental and clinical studies investigating the relationship among antioxidant status, dietary habits, and risk of disease. Measurement of the total antioxidant power of fresh biological fluids—such as blood plasma—can be measured directly; the antioxidant content of various dietary agents can be measured objectively and reproducibly and their potential for improving the antioxidant status of the body investigated and compared. The FRAP assay is also sensitive and analytically precise enough to be used in assessing the bioavailability of antioxidants in dietary agents to help monitor longitudinal changes in antioxidant status associated with an increased intake of dietary antioxidants and to investigate the effects of disease on antioxidant status.
2,755 citations
"Antioxidant Potential and Type II D..." refers methods in this paper
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TL;DR: In this article, the authors examined the antioxidative properties and total phenolic contents of two varieties of cowpea (Vigna unguiculata) and examined the raw, dry heated and hydrothermal treated samples were extracted with 70% acetone and the extracts were freeze-dried.
Abstract: The antioxidative properties and total phenolic contents of two varieties of cowpea (Vigna unguiculata) were examined. The raw, dry heated and hydrothermal treated samples were extracted with 70% acetone and the extracts were freeze-dried. The unprocessed light brown seeds (LB) contained significantly higher level of total phenolics and tannins than the dark brown seeds (DB). The extracts were screened for their potential antioxidant activities using tests such as O 2 - , OH , α,α-diphenyl-β-picrylhydrazyl (DPPH ), ABTS +, FRAP, linoleic acid emulsion and β-carotene–linoleic acid in vitro model systems. At 800 μg of extract in the reaction mixture, the superoxide anion radical scavenging activity was found to be significantly higher in the raw and dry heated seed extracts than the hydrothermally processed seed samples of the respective varieties. The DPPH radical and ABTS cation radical scavenging activities were well proved and correlated with the ferric reducing antioxidant capacity of the extracts. Interestingly, among the various extracts, dry heated samples of LB and DB showed the highest hydroxyl radical scavenging activity of 83.6% and 68.2%, respectively. All extracts exhibited good antioxidant activity (74.3–84.6%) against the linoleic acid emulsion system. Using the β-carotene method, the values were significantly lower than BHT, BHA and Trolox. Owing to this property, the studies can be further extended to exploit not only the phenolic extracts but also the residual phenolic constituents associated with processed seed samples as health supplements and nutraceuticals.
410 citations
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TL;DR: Steam processing exhibited several advantages in retaining the integrity of the legume appearance and texture of the cooked product, shortening process time, and greater retention of antioxidant components and activities.
Abstract: The effects of soaking, boiling and steaming processes on the total phenolic components and antioxidant activity in commonly consumed cool season food legumes (CSFL's), including green pea, yellow pea, chickpea and lentil were investigated. As compared to original unprocessed legumes, all processing steps caused significant (p<0.05) decreases in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH) in all tested CSFL's. All soaking and atmospheric boiling treatments caused significant (p<0.05) decreases in oxygen radical absorbing capacity (ORAC). However, pressure boiling and pressure steaming caused significant (p<0.05) increases in ORAC values. Steaming treatments resulted in a greater retention of TPC, DPPH, and ORAC values in all tested CSFL's as compared to boiling treatments. To obtain cooked legumes with similar palatability and firmness, pressure boiling shortened processing time as compared to atmospheric boiling, resulted in insignificant differences in TPC, DPPH for green and yellow pea. However, TPC and DPPH in cooked lentils differed significantly between atmospheric and pressure boiling. As compared to atmospheric processes, pressure processes significantly increased ORAC values in both boiled and steamed CSFL's. Greater TPC, DPPH and ORAC values were detected in boiling water than that in soaking and steaming water. Boiling also caused more solid loss than steaming. Steam processing exhibited several advantages in retaining the integrity of the legume appearance and texture of the cooked product, shortening process time, and greater retention of antioxidant components and activities.
292 citations