Vellingiri Vadivel, Hans Konrad Biesalski
Abstract
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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Keywords: ox-eye bean (Mucuna gigantean),total free phenolics,antioxidant activity,α-amylase inhibition,α-glucosidase inhibition,indigenous processing ,method.
