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Antioxidant activity of the differentially processed seeds of Jack bean (Canavalia ensiformis L. DC)

Abstract

Antioxidant activity of 70% acetone extracts of raw and processed seeds of Jack bean (Canavalia ensiformis L. DC) was evaluated by various in vitro antioxidant assays, including total antioxidant, free radical scavenging, reducing power, metal ion chelating, β-carotene/linoleic acid bleaching, and antihemolytic activities. The total phenolics and tannin contents were higher in the extract of seeds processed by autoclaving with 1% ash solution (3.2 and 1.6 g/100 g extract, respectively). In general, all the extracts of processed seeds exhibited higher activity in various antioxidant systems, when compared to raw seeds but significant differences were noticed between processing methods. The extract of seeds autoclaved with 1% sugar solution showed higher DPPH radical scavenging activity (IC50 10.6 mg/mL). Interestingly, the extract of dry heated seeds registered higher inhibition of hemolysis (76.1%) compared to standards butylated hydroxyanisole (BHA) (66.2%) and α-tocopherol (59.3%) at the concentration of 500 μg/mL.

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Correspondence to Sellamuthu Manian.

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Sowndhararajan, K., Siddhuraju, P. & Manian, S. Antioxidant activity of the differentially processed seeds of Jack bean (Canavalia ensiformis L. DC). Food Sci Biotechnol 20, 585–591 (2011). https://doi.org/10.1007/s10068-011-0083-9

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Key words

  • Canavalia ensiformis
  • total phenolics
  • legume
  • antioxidant activity
  • antihemolytic