Effect of processing methods on secondary metabolites and enzyme inhibitors in different developmental stages of Parkia roxburghii G. Don pods.

摘要

Secondary metabolites and enzyme inhibitors were studied in different developmental stages of the pods of Parkia roxburghii, a lesser known edible leguminous plant in Northeastern India. Flavonoid content in different stages of the pod decreased due to different cooking methods. The percentage removed being 93.18 and 98.48 mg g-1 in Tender Pods (TP), 94.39 and 98.13 mg g-1 in Immature Pods (IP) and 82.11 and 88.42 mg g-1 in Mature Pods (MP) due to ordinary and pressure cooking methods, respectively. Tannin content in TP (98.30 mg g-1), IP (86.47 mg g-1) and MP (56.27 mg g-1) reduced to 12.81, 14.31 and 6.64 mg g-1 by Ordinary Cooking (OC) and to 16.69, 18.84 and 8.92 mg g-1 by Pressure Cooking (PC). Phytate Phosphorus (PP) in different stages of the pod ranged from 30.9 to 40.5 mg 100 g-1 which reduced to 25.2 mg 100 g-1 in TP, 24.8 mg 100 g-1 in IP and 34.2 mg 100 g-1 in MP by Ordinary Cooking (OC) and to 20.7, 17.1 and 25.2 mg 100 g-1 by Pressure Cooking (PC). Saponin content in tender (25.20 mg g-1), immature (26.20 mg g-1) and mature raw pod (28.95 mg g-1) decreased to 16.20, 16.70 and 17.0 mg g-1 due to OC and to 15.20, 15.80 and 16.50 mg g-1 by PC. The different stages of the raw pods recorded 13.37, 7.77 and 6.94 Trypsin Inhibitor Units (TIU) mg-1 in tender, immature and mature pods which decreased to 6.02, 5.81 and 4.05 due to OC and to 4.41, 3.88 and 3.02 by PC. Amylase Inhibitor Units (AIU) in mg g-1 in TP (4.70), IP (7.90) and MP (8.40) reduced to 3.40, 6.40 and 6.80 by OC and to 3.90, 5.90 and 6.90 by PC. No significant differences were observed in TI and saponin content in different stages of the pod, however, AI increased with the age of the pod. It is reported for the first time.