Valorization of winged bean (Psophocarpus tetragonolobus (L) DC) by evaluation of its antioxidant activity through chemometric analysis

Singh, Mohar; Dubey, R. K.; Koley, Tanmay Kumar; Maurya, Arti; Singh, PM; Singh, Bijendra

doi:10.1016/j.sajb.2018.10.026

Cited by 18 publications

(19 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…PCA is a chemometric technique used to identify the observed variables which caused the most variation in a data set (Singh et al., 2019). Figure 1 depicts a PCA biplot with three major experimental variables (extraction solvent, antioxidant values, plant species) being evaluated in different plant solvent extracts.…”

Section: Resultsmentioning

confidence: 99%

“…This herbaceous plant is mainly used to treat malaria, eye disease, gout, gastrointestinal, and renal disorders (Alves, Setzer, & da Silva, 2019). P. tetragonolobus is an underutilized legume vegetable popular in the supporting human immune system and bone health through the protein, vitamins, and secondary metabolites including phenolic and flavonoids (Singh et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The antioxidant index and chemometric analysis of tannin, flavonoid, and total phenolic extracted from medicinal plant foods with the solvents of different polarities

Samsuri

Yong

2020

J Food Process Preserv

View full text Add to dashboard Cite

This study aimed to evaluate the effect of four solvents (water, methanol, ethyl acetate, and n‐hexane) on the extraction of total phenolic content (TPC), tannin, flavonoid, ferric reducing power (FRAP), and radical scavenging activity from Centella asiatica, Musa acuminata, Peperomia pellucida, and Psophocarpus tetragonolobus. The extraction of TPC, tannin, flavonoid, and antioxidant activity varied significantly according to solvent polarity and plant species. The strong linear correlation found between solvent polarity index and TPC, tannin, FRAP as well as radical scavenging activity indicated solvents with increasing polarity favored the extraction of phenolic antioxidants. Plant species and extraction solvents contributed to 51.7% and 21.8% of total activity variation, respectively. C. asiatica, M. acuminata flower, and P. pellucida were best extracted with 80°C distilled water for a short duration, while methanol was preferred for P. tetragonolobus. The antioxidant index could be a potential ranking tool to identify the ideal extraction solvent for medicinal plants. Practical applications Considering the high commercial and health‐oriented values of natural phenolic antioxidants such as tannin and flavonoid, efficient extraction of these phytochemicals from different plant sources remains a challenging task due to their varying physicochemical characteristics and solubility. This study has addressed that the choice of solvents and types of plant species are critical extraction parameters for natural plant products. Comparison of tannin and flavonoid content among the different solvent extracts could reveal the ideal solvent which maximizes the extraction of phenolic antioxidants from different medicinal plants. The finding in this study may inspire nutraceutical, pharmaceutical, and cosmetic industries to re‐evaluate their procedure in selecting the optimal extraction solvent and condition for different plant materials. The proposed antioxidant index in this study could serve as a potential tool to rank extraction solvents based on the antioxidant values extracted from different medicinal plants.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The antioxidant index and chemometric analysis of tannin, flavonoid, and total phenolic extracted from medicinal plant foods with the solvents of different polarities

Samsuri

Yong

2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Thus the first two principal components contributed to the total variability of 62.88%. Factor loadings are squared correlation between variables and factors that have been derived from PCA 26 . These numbers represent the significant contribution of volatiles to the total variability.…”

Section: Resultsmentioning

confidence: 99%

Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach

Guo

Jom

Yan

2019

Sci Rep

View full text Add to dashboard Cite

Sunflower see/ds ( Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GC-MS). Unsupervised Principle Component Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC) multivariate statistical methods were used to visualize, group and classify the samples. 114 volatiles were identified in the roasted sunflower seeds (RSF), with terpenes (α-pinene, β-pinene), heterocyclic compounds (2-ethyl-3-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, pyridine), aldehydes (2-methylbutanal, furfural, hexanal, phenylacetaldehyde), hydrocarbons (octane, 2-isobutyl-1,4-dimethylcyclohexane, 6,6-dimethylundecane), alcohol (3-methyl-2-propyl-1-pentanol), and γ-butyrolactone being dominant compounds. The content of most volatile compounds increased with increase in roasting temperature and time, such as esters, terpenes, pyrazines, aldehydes, ketones, and alcohols. 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2-ethyl-3,5-dimethylpyrazine contributed to be the major role in roast and nutty flavor of the roasted sunflower seeds. Roasting at 125 °C for 45 min was found to be the better condition for roasted sunflower seeds, which gave the lowest off-flavor and burnt tastes.

show abstract

“…Penurunan aktivitas antioksidan pada sorghum ini berkolerasi dengan terjadinya penurunan kandungan total fenol, total flavonoid dan tanin pada biji sorgum. Singh et al (2019), melaporkan bahwa kapasitas antioksidan pada tanaman kecipir berkisar antara 0,66-5,02 µ mol/g berat segar, sementara itu biji kedelai hitam dilaporkan memiliki kapasitas antioksidan sebesar 144,06 mg AEAC (Zakaria et al, 2016).…”

Section: Aktivitas Antioksidanunclassified

Pengaruh Perbedaan Waktu Panen Terhadap Karakteristik Kimia Biji Kecipir

Setiawan

Zakaria

Sitanggang

et al. 2019

jtip

View full text Add to dashboard Cite

show abstract

Valorization of winged bean (Psophocarpus tetragonolobus (L) DC) by evaluation of its antioxidant activity through chemometric analysis

Cited by 18 publications

References 17 publications

The antioxidant index and chemometric analysis of tannin, flavonoid, and total phenolic extracted from medicinal plant foods with the solvents of different polarities

The antioxidant index and chemometric analysis of tannin, flavonoid, and total phenolic extracted from medicinal plant foods with the solvents of different polarities

Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach

Pengaruh Perbedaan Waktu Panen Terhadap Karakteristik Kimia Biji Kecipir

Contact Info

Product

Resources

About