Journal
FOOD CHEMISTRY
Volume 99, Issue 1, Pages 149-157Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.07.029
Keywords
Vigna aconitifolia; seeds; dry heating; phenolics; tannins; antioxidant activity; ABTS(-+); FRAP
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The antioxidative properties and total phenolic contents of Vigna aconitifolia were examined. The raw and dry heated samples were extracted with 70% acetone and the extracts were freeze-dried. The raw seeds contained higher levels of total phenolics (6.54%) and tannins (1.91%) than the dry heated seeds. The extracts were screened for their potential antioxidant activities using O-2(center dot-), OH center dot, alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH center dot), 2.2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(center dot+)), Ferric reducing/antioxidant power (FRAP), linoleic acid emulsion and Fe2+ chelating systems. At 1 mg of extract in the reaction mixture, the superoxide anion radical-scavenging activity was found to be similar in raw and dry heated seed extracts. The DPPH radical and ABTS cation radical scavenging activities were well proved and correlated with the ferric reducing antioxidant capacity of the extracts. Interestingly, both raw and dry heated seed extracts showed the highest hydroxyl radical scavenging activity of 67.3% and 68.5%, respectively, at concentration of 1 mg/g extract. In addition, both extracts exhibited good peroxidation inhibiting activity (54.2% and 58.2%, respectively) against the linoleic acid emulsion system and the values were lower than BHA and Trolox. Fe2+ chelating activity was also detected in both raw and dry heated seed with EDTA equivalent of 0.61 mg and 0.45 mg/g extracts, respectively. (c) 2005 Published by Elsevier Ltd.
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