Impact of processing on proximate composition and medicinal properties of mucuna sanjappae seeds

Ravishankar Patil, Govind Vyavahare, Chetan Aware, Vishwas Bapat, Hosakatte Niranjana Murthy, Jyoti Jadhav

Impact of processing on proximate composition and medicinal properties of mucuna sanjappae seeds

Číslo: 3/2018/2019
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2018-

Klíčová slova: Anti-inflammatory activity, Anti-nutritional factors, Antioxidants, L-DOPA, Legumes food, Mucuna sanjappae

Pro získání musíte mít účet v Citace PRO.

Přečíst po přihlášení

Anotace: Mucuna sanjappae seeds are conventionally used as food and medicine in the Western Ghats of India. It possesses good nutritional value with higher level of anti-Parkinson’s drug L-DOPA (10.81 g/100g). But, presence of anti-nutritional compounds hardens its preferential use as a food of choice. In the present study, the effect of various commonly used processing methods (soaking, autoclaving, roasting, soaking plus autoclaving and soaking plus roasting) on L-DOPA, nutritional, anti-nutritional factors, antioxidant activity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing/antioxidant power assay) and anti-inflammatory activity was determined. RP-HPLC analysis of processed MS beans showed significant reduction of L-DOPA (p<0.001) due to various treatments among which soaking (2.91±0.09 g/100g) and soaking plus autoclaving (1.10±0.08 g/100g) was most effective treatments. DPPH radical scavenging activity was significantly reduced after the processing treatment (p<0.001) and showed maximum reduction in soaking plus autoclaving process (81.741±0.596 % to 44.311±0.69%). In contrast, FRAP assay does not showed significant decrease (p>0.05) in activity. Anti-inflammatory activity (BSA anti-denaturation assay and HRBC membrane stabilization activity) was also found to be decreasing after processing of M. sanjappae (MS) seeds (p<0.001). This paper has thoroughly given the effect of processing on nutritional value, anti-nutritional compounds, antioxidant potential and has first time reported anti-inflammatory activity of M. sanjappae seeds.