Effect of traditional processing methods on the antioxidant, alpha-amylase and alpha-glucosidase enzyme inhibition properties of Sesbania sesban Merrill seeds

摘要

The methanolic extract of Sesbania sesban Merrill (Fabaceae) raw seed materials contained total free phenolic content of 14.56 +/- 1.11 g catechin equivalent/100 g extract dry matter (DM). Encouraging levels of reducing power (FRAP, 1068 mmol Fe[II]/mg extract), inhibition of beta-carotene bleaching (49.80%) and scavenging activity against DPPH (51.65%) as well as superoxide (44.87%) radicals were exhibited by the raw sample. Further, it also recorded 81.43% of alpha-amylase and 67.05% of a-glucosidase enzyme inhibition characteristics. Sprouting + oil-frying caused an apparent increase on the total free phenolic content and also significantly improved the antioxidant and free radical scavenging capacity of S. sesban seed extract, while soaking + cooking as well as open-pan roasting treatments showed diminishing effects. Hence, such favorable sprouting + oil-frying treatment could be recommended for the versatile use of S. sesban seeds as a natural source of dietary antioxidants with the potential to manage type II diabetes.