Antioxidant, free radical scavenging and type II diabetes-related enzyme inhibition properties of traditionally processed Jequirity bean (Abrus precatorius L.)

作者：Vadivel Vellingiri^*; Nandety Aruna; Biesalski Hans K

来源：International Journal of Food Science and Technology, 2011, 46(12): 2505-2512.

DOI：10.1111/j.1365-2621.2011.02774.x

• Abrus precatorius
• antioxidant activity
• indigenous processing methods
• Jequirity bean
• total Phenolic compounds
• type II diabetes

The methanolic extract of raw Abrus precatorius (Jequirity bean, red- and black-coloured seed coat) seeds contains a total phenolic content of 14.2 +/- 0.39 g catechin equivalent/100 g extract. An analysis of phenolic profile revealed the presence of syringic acid, caffeic acid and (-)-epicatechin in the methanolic extract of A. precatorius seeds. Encouraging levels of ferric reducing/antioxidant power (FRAP, 1247 mmol Fe[II]/mg extract), inhibition of beta-carotene bleaching (53.37%), 2,2-Diphenyl-1-picryl-hydrazyl (DPPH, 62.13%) and superoxide (64.47%) radical scavenging activities were exhibited by the extract of raw samples. Inhibition characteristics of 68.69%a-amylase and 51.74%a-glucosidase enzyme were also recorded under in vitro starch digestion bioassay. Sprouting + oil-frying caused a significant increase in the total phenolic content and also substantially improved the antioxidant and free radical scavenging capacities, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects.

• 出版日期2011-12