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Antioxidant Potential and Health Relevant Functionality of Traditionally Processed Cassia hirsuta L. Seeds: An Indian Underutilized Food Legume

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Abstract

The methanolic extract of Cassia hirsuta L. seed materials, an underutilized food legume collected from India, was analyzed for antioxidant activity and health relevant functionality. The methanolic extract of raw seeds contained a total free phenolic content of 15.82 ± 1.69 g catechin equivalent/100 g extract DM. Encouraging levels of ferric reducing/antioxidant power (FRAP, 1,446 mmol Fe[II]/mg extract), inhibition of ß-carotene degradation (48.81%) and scavenging activity against DPPH (64.40%) and superoxide (43.78%) radicals were exhibited by the raw samples. Further, 83.11% of α-amylase and 62.79% of α-glucosidase enzyme inhibition characteristics under in vitro starch digestion bioassay were also recorded. Sprouting + oil-frying caused an apparent increase on the total free phenolic content and a significant improvement in the antioxidant and free radical scavenging capacity of methanolic extract of C. hirsuta seeds, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects. The analysis of the phenolic profile revealed the presence of gallic acid, p-coumaric acid and (+)-catechin in the methanolic extract of these seeds.

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Acknowledgement

One of the authors (VV) is thankful to Alexander von Humboldt (AvH) Foundation, Bonn, Germany for the award of Post Doctoral Research Fellowship

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Authors and Affiliations

  1. Institute for Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany

    Vellingiri Vadivel & Hans Konrad Biesalski

  2. Great Lakes Bioenergy Research Center, University of Wisconsin, Madison, WI, USA

    Aruna Nandety

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  1. Vellingiri Vadivel
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  2. Aruna Nandety
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  3. Hans Konrad Biesalski
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Correspondence to Vellingiri Vadivel.

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Vadivel, V., Nandety, A. & Biesalski, H.K. Antioxidant Potential and Health Relevant Functionality of Traditionally Processed Cassia hirsuta L. Seeds: An Indian Underutilized Food Legume. Plant Foods Hum Nutr 66, 245–253 (2011). https://doi.org/10.1007/s11130-011-0237-1

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