Antioxidant potential and health relevant functionality of Bauhinia purpurea L. seeds

Vellingiri Vadivel (Institute for Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany)
Hans Konrad Biesalski (Institute for Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany)

British Food Journal

ISSN: 0007-070X

Publication date: 28 June 2013

Abstract

Purpose

The purpose of this paper is to evaluate the antioxidant and type II diabetes related enzyme inhibition properties of phenolic extract from raw and traditionally processed Indian under‐utilized food legume grains, Bauhinia purpurea L. (purple camel's foot seeds).

Design/methodology/approach

The methanolic extract was prepared from the raw and traditionally processed seed samples and analyzed for total phenolic content. The antioxidant activity and type II diabetes related enzyme inhibition properties of methanolic extract and their relationship with phenolic content was demonstrated.

Findings

The methanolic extract of raw seed materials contained total free phenolic content of 14.45±1.62 g catechin equivalent/100 g extract DM. Encouraging levels of ferric reducing/antioxidant power (FRAP, 1203 mmol Fe[II]/mg extract), inhibition of ß‐carotene degradation (45.37 percent) and scavenging activity against DPPH (63.60 percent) and superoxide (42.14 percent) radicals were exhibited by the raw samples. Further, it also recorded 80.69 percent of α‐amylase and 63.74 percent of α‐glucosidase enzyme inhibition characteristics under in vitro starch digestion bioassay. Sprouting+oil‐frying caused an apparent increase on the total free phenolic content, antioxidant and free radical scavenging capacity, while soaking+cooking as well as open‐pan roasting treatments show diminishing effects.

Originality/value

Identification of suitable processing technique offered a good strategy to improve the phenolic content and health relevant functionality of B. purpurea seeds, which could be envisaged as a dietary ingredient in the formulation of supplementary foods with therapeutic value to manage type II diabetic patients.

Keywords

Citation

Vadivel, V. and Konrad Biesalski, H. (2013), "Antioxidant potential and health relevant functionality of Bauhinia purpurea L. seeds", British Food Journal, Vol. 115 No. 7, pp. 1025-1037. https://doi.org/10.1108/BFJ-03-2011-0059

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2013, Emerald Group Publishing Limited

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