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RELATIONSHIP BETWEEN INDIGENOUS PROCESSING METHODS OF XYLIA XYLOCARPA SEEDS AND THEIR TOTAL FREE PHENOLICS, ANTIOXIDANT ACTIVITY AND HEALTH‐RELEVANT FUNCTIONALITY
Author(s) -
VADIVEL VELLINGIRI,
BIESALSKI HANS KONRAD
Publication year - 2013
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2011.00636.x
Subject(s) - antioxidant , chemistry , food science , roasting , legume , nutraceutical , functional food , botany , biochemistry , biology
ABSTRACT The methanolic extract of Xylia xylocarpa (Roxb.) Taub. (Mimosaceae) raw seed materials contained total free phenolic content of 14.35 ± 1.66 g catechin equivalent/100 g extract dry matter. Encouraging levels of ferric reducing/antioxidant power (1,096 mmol Fe[II]/mg extract), inhibition of β‐carotene degradation (59.85%) and scavenging activity against 2,2‐diphenyl‐1‐picrylhydrazyl (72.31%) and superoxide (60.31%) radicals were exhibited by the methanolic extract of raw samples. Furthermore, it also recorded 82.23% of α‐amylase and 77.28% of α‐glucosidase enzyme inhibition characteristics under in vitro starch digestion bioassay. Sprouting + oil frying caused a significant increase in the total free phenolic content and also apparent improvement on the antioxidant and free radical‐scavenging activities of X. xylocarpa seeds, while soaking + cooking as well as open‐pan roasting treatments showed diminishing effects. PRACTICAL APPLICATIONS The consumption of processed legume grains would not only provide the necessary nutrients but also act as potential nutraceuticals and improve the human health. In this connection, in the present study, the antioxidant activity and type II diabetes‐related functionality of methanolic extract of an underutilized food legume Xylia xylocarpa (Roxb.) Taub. were analyzed. A positive correlation between phenolic content and antioxidant activity was established through this investigation. Furthermore, a suitable and minimal processing method has been identified to preserve the health beneficial properties of this wild‐type legume grain. Thus, the suitably processed X. xylocarpa seeds with favorable antioxidant and type II diabetes‐related enzyme inhibition properties could be considered as a potential candidate for the prevention of type II diabetes. The findings of this research work could be more useful in developing/formulating supplementary foods with therapeutic value to alleviate free radical‐mediated chronic diseases, including type II diabetes.