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

Abstract

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 b-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 a-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. © 2012 Taylor & Francis.