Antioxidant and type II diabetes related enzyme inhibition properties of methanolic extract of an underutilized food legume, Canavalia ensiformis (L.) DC: Effect of traditional processing methods

Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India

“…Our observations on low yield of phenolics and tannins in cooked beans are in agreement with earlier studies on seeds and leaves of other legumes (Siddhuraju 2006;Xu and Chang 2008;Osman et al 2010). Similarly, cooking, soaking + cooking and openpan roasting significantly decreased total free phenolics in Canavalia seeds Sridhar and Niveditha 2011;Vadivel et al , 2012. Although cooking sprouted seeds of C. cathartica and C. maritima Fig.…”

“…Although cooking sprouted seeds of C. cathartica and C. maritima Fig. 2 Total antioxidant activity, Fe 2+ chelating capacity (200 μg mL −1 ) and DPPH radical-scavenging activity (200 μgmL −1 ) of raw, cooked and fermented beans of C. cathartica and C. maritima (n05, mean ± SD) (different letters on the bars represent significant difference: *, p<0.001, one-way ANOVA) significantly elevated the extractable free phenolics, antioxidant potential and inhibition of type II diabetes-related enzymes (α-amylase and α-glucosidase) (Vadivel et al , 2012. On the contrary, extraction of total phenolics and tannins in soaked + autoclaved seeds of C. ensiformis were higher than raw seeds (phenolics: 2.2 vs. 1.7 %; tannins: 1.2 vs. 1 %) (Sowndhararajan et al 2011).…”

“…(C. ensiformis and C. gladiata) (e.g. Doss et al 2010;Sowndhararajan et al 2011;Vadivel et al , 2012, so far no studies are available on the antioxidant potential of coastal Canavalia landraces (Canavalia cathartica and C. maritima). Rhizopus oligosporus is commonly employed to produce fermented oriental foods as it is Generally Regarded As Safe (GRAS).…”

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

“…Similar results were also obtained by Vadivel et al [20] after open pan roasting of Canavalia ensiformis. Table 1 shows the effect of non-thermal processing on TPC of cowpea cultivars.…”

“…The results of this correlation coefficient at different processings indicates that change in antioxidant activity on application of different kinds of thermal treatments can be associated with change in phenolic composition of the cowpea cultivars, although a decrease in correlation (r) was also observed which may be due to cultivar variation and degradation of polyphenols due to thermal treatment which caused antioxidation effect. Similar results have also been reported by Vadivel et al [20] and Chaieb et al [41] who correlated TPC with antioxidant activities and explained a positive correlation between phenolic content and antioxidant properties of C. ensiformis seeds and 13 genotypes of Faba beans, respectively. However, a reduction in correlation coefficient was also observed by Sandhu et al [42] after toasting treatment of oat flour.…”