Abstract

Antioxidant activity of 70% acetone extracts of raw and processed seeds of faba bean (Vicia faba. L) was evaluated by various in vitro antioxidant assays, including total antioxidant, free radical scavenging, reducing power, metal ion chelating, &beta-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 (3.6 and 1.9/100 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 (IC₅₀7.4 mg/mL). Interestingly, the extract of dry heated seeds registered higher inhibition of hemolysis (76.8%) compared to standards butylated hydroxyl anisole (BHA) (61.8%) and α-tocopherol (52.6%) at the concentration of 500 &mug/mL.

Keywords:

Antioxidant activity, antihemolytic, legume, total phenolics,

References

1. Anderson, J.W. and A.W. Major, 2002. Pulse and lipaemia, short and long-term effect: Potential in the prevention of cardiovascular disease [J]. Brit. J. Nutr., 88: S263-S271.
   CrossRef    PMid:12498626    
2. Beauchamp, C. and I. Fridovich, 1971. Superoxide dismutase: Improved assays and an assay applicable to acrylamide gels [J]. Anal. Biochem., 44: 276-277.
   CrossRef    
3. Benavente-Garia, O., J. Castillo, F.R. Marin, A. Ortuno and J.A. DelRio, 1997. Use and properties of citrus flavonoids [J]. J. Agr. Food Chem., 45: 4505-4515.
   CrossRef    
4. Blios, M.S., 1958. Antioxidants determination by the use of a stable free radical [J]. Nature, 26: 1199-1200.
   CrossRef    
5. Brand-Williams, W., M.E. Cuvelier and E. Berset, 1995. Use of a free radical method to evaluate antioxidant activity [J]. LWT-Food Sci. Technol., 28: 25-30.
   CrossRef    
6. Chaudhuri, S., A. Banerjee, K. Basu, B. Sengupta and P.K. Sengupta, 2007. Interaction of flavonoids with red blood cell membrane lipids and proteins: Antioxidant and antihemolytic effects [J]. Int. J. Biol. Macromol., 41: 42-48.
   CrossRef    PMid:17239435    
7. Chew, Y.L., J.K. Goh and Y.Y. Lim, 2009. Assessment of in vitro antioxidant capacity and polyphenolic composition of selected medicinal herbs from Leguminosae family in Peninsular Malaysia [J]. Food Chem., 116: 13-18.
   CrossRef    
8. Chung, K., T.Y. Wong, C. Wei, Y.W. Huang and Y. Lin, 1998. A review: Tannins and human health [J]. Crit. Rev. Food. Sci., 38: 421-464.
   CrossRef    PMid:9759559    
9. Dinis, T.C.P., V.M.C. Madeira and L.M. Almeida, 1994. Action of phenolic derivatives (acetaminophen, salicylate and 5-amino salicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers [J]. Arch. Biochem. Biophys., 315: 161-169.
   CrossRef    PMid:7979394    
10. Djeridane, A., M. Yousfi, B. Nadjemi, N. Vidal, J.F. Lesgards and P. Stocker, 2006. Screening of some Algerian medicinal plants for the phenolic compounds and their antioxidant activity [J]. Eur. Food Res. Technol., 224: 801-809.
    CrossRef    
11. Gülçin, I., S. Beydemir, H.A. Alici, M. Elmasta and M.E. Büyükokuroglu, 2004. In vitro antioxidant properties of morphine [J]. Pharmacol. Res., 49: 59-66.
    CrossRef    PMid:14597153    
12. Halliwell, B. and J.M.C. Gutteridge, 1999. Free Radicals in Biology and Medicine [B]. Oxford University Press, Oxford, UK, pp: 617-783.
    
13. Hamidi, H. and H. Tajerzadeh, 2003. Carrier erythrocytes: An overview [J]. Drug Deliv., 10: 9-20.
    CrossRef    PMid:12554359    Direct Link
14. Klein, S.M. G. Cohen and A.I. Cederbaum, 1991. Production of formaldehyde during metabolism of dimethyl sulphoxide by hydroxyl radical generating system [J]. Biochemistry, 20: 6006-6012.
    CrossRef    
15. Leterme, P., 2002. Recommendations by health organizations for pulse consumption [J]. Brit. J. Nutr., 88: S239-S242.
    CrossRef    PMid:12498622    
16. Loo, A.Y., K. Jain and I. Darah, 2008. Antioxidant activity of compounds isolated from the pyroligneous acid, Rhizophora apiculata [J]. Food Chem., 107: 1151-1160.
    CrossRef    
17. Naim, M., B. Gestener, A. Bondi and Y. Birk, 1976. Antioxidant and antihemolytic activities of soyabean is flavones [J]. J. Agr. Food Chem., 24: 1174-1177.
    CrossRef    
18. Prieto, P., M. Pineda and M. Aguilar, 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E [J]. Anal. Biochem., 269: 337-341.
    CrossRef    PMid:10222007    
19. Pulido, R., L. Bravo and F. Saura-Calixto, 2000. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay [J]. J. Agr. Food Chem., 48: 3396-3402.
    CrossRef    PMid:10956123    
20. Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. Rice-Evans, 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay [J]. Free Radical Bio. Med., 26: 1231-1237.
    CrossRef    
21. Rizkalla, S.W., F. Bellisle and G. Slama, 2002. Health benefits of low glycaemic index foods, such as pulse in diabetic patients and healthy individuals [J]. Brit. J. Nutr., 88: S255-S262.
    CrossRef    PMid:12498625    
22. Sanchez-Moreno, C., 2002. Methods used to evaluate the free radical scavenging activity in foods and biological system [J]. Food Sci. Technol. Int., 8: 121-137.
    CrossRef    
23. Sendberg, A.S., 2002. Bioavailability of minerals in legumes [J]. Brit. J. Nutr., 88: S281-S285.https://doi.org/10.1079/BJN/2002718
    CrossRef    PMid:12498628    
24. Siddhuraju, P., 2006. The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean [(Vigna aconitifolia) (Jacq.) Marechal] seed extracts [J]. Food Chem., 99: 149-157.
    CrossRef    
25. Siddhuraju, R. and K. Becker, 2003. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic orgins of Drumstick tree (Moringa olifera Lam.) leaves [J]. J. Agr. Food Chem., 51: 2144-2155.
    CrossRef    PMid:12670148    
26. Sreejayan, N. and M.N.A. Rao, 1997. Nitric oxide scavenging by curcuminoids [J]. J. Pharm. Pharmacol., 49: 105-107.
    CrossRef    PMid:9120760    
27. Taga, M.S., E.E. Miller and D.E. Pratt, 1984. Chia seeds as a source of natural lipid antioxidants [J]. J. Am. Oil Chem. Soc., 61: 928-931.
    CrossRef    
28. Valko, M., D. Leibfritz, J. Moncol, M.T. Cronin, M. Mazur and J. Telser, 2007. Free radicals and antioxidants in normal physiological functions and human disease [J]. Int. J. Biochem. Cell B., 39: 44-84.
    CrossRef    PMid:16978905    
29. Xu, B. and S.K.C. Chang, 2008. Effect of soaking, boiling and steaming on total phenolic content and antioxidant activities of cool season food legumes [J]. Food Chem., 110: 1-13.
    CrossRef    PMid:26050159    
30. Yamauchi, R., N. Miyake, H. Inoue and K. Kato, 1993. Products formed by peroxyl radical oxidation of ß-carotene [J]. J. Agr. Food Chem., 41: 708-713.
    CrossRef    
31. Yang, J., J. Guo and J. Yuan, 2008. In vitro antioxidant properties of rutin [J]. LWT-Food. Sci. Technol., 41: 1060-1066.
    Direct Link
32. Yen, G.C. and P.P. Hsieh, 1995. Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction products [J]. J. Sci. Food. Agr., 67: 415-420.
    CrossRef    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.