Antioxidant capacity and amino acid analysis of Caralluma adscendens (Roxb.) Haw var. fimbriata (wall.) Grav. & Mayur. aerial parts.

Caralluma adscendens (Roxb.) Haw var. fimbriata (wall.) Grav. & Mayur. is a traditional food consumed as vegetable or pickle in arid regions of India and eaten during famines. In Indian traditional medicine, the plant is used to treat diabetes, inflammation and etc. The aim of this study was to evaluate the antioxidant properties (DPPH, TEAC, TAA, FRAP, OH˙ and NO˙ radical scavenging activities) of the different extracts from aerial parts. The levels of total phenolics and flavonoids of the extracts were also determined. The extracts were found to have different levels of antioxidant properties in the test models used. Methanol and water extracts had good total phenolic and flavonoid contents showed potent antioxidant and free radical scavenging activities. The antioxidant activity was correlated well with the amount of total phenolics present in the extracts. The extracts and its components may be used as an additive in food preparations and nutraceuticals.

Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

The effects of raw, dry heated and pressure cooked samples on total phenolic components and antioxidant activity in commonly consumed field bean, Dolichos lablab L. was investigated. The raw and processed samples were extracted with 70% methanol. Processing of legumes caused decreases in total phenolic content when compared to the raw samples. However, the dry heating caused remarkable increase in tannin contents (1.809 ± 0.25 g GAE/100 g extract). Dry heated samples of D. lablab was found to possess the highest DPPH (IC50, 2.53 ± 0.17 µg/ml), TEAC (4649.8 ± 38.4 µmol/g DM), OH˙ radical (IC50, 42.2 ± 0.67 µg/ml) scavenging activities, inhibition of linoleic acid and ferric reducing capacity than other samples. The raw samples displayed the highest antihemolytic activity (59.6 ± 1.53%) and chelating capacity (74.2 ± 1.37 mg EDTA/g). Dry heat processing exhibited several advantages in retaining the antioxidant components and activities. The higher correlation was found the phenolic content with chelating (r (2) = 0.933) and antihemolytic (r (2) = 0.839) activities, but a poor correlation with other assays. Moreover, the content of tannins gave good correlation (r (2) = 0.644-0.997) with all antioxidant assays. The low correlation values between total phenols and the antioxidative activity suggest that the major antioxidant compounds in studied seeds might be tannins.