Comparative analysis of antioxidative potentials of extracts of defatted unfermented and fermented locust beans
DOI:
https://doi.org/10.3329/bjsir.v49i4.22632Keywords:
Locust bean, Condiment, Defatted extracts, Antioxidative potentials, Rate constantsAbstract
Preliminary investigation on antioxidative potentials of defatted fermented locust bean extract in comparison to defatted non-fermented locust bean was conducted. Qualitative antioxidative assessment on the extract was accomplished by screening the phytochemical endowment, and similar bioactive components. Also some antioxidative indices: relative reducing power (mg ascorbic acid reducing activity equivalent per mg sample), radical scavenging activity(%) and free amino acids (mg glycine activity equivalent per mg sample), were quantitatively evaluated. Phytochemical screening results showed that the defatted fermented samples were characterized with high strength presence of bioactive compounds notably phenolic compounds, saponins, peptides, amino acid and reductones. However, alkaloids and flavonoids were not detected. UV-Spectral characteristics of the extracts corroborated same. Similarly, quantitative antioxidative markers evaluated showed that the antioxidative capacity in terms of relative reducing power (23.40-29.50), and radical scavenging activity (82-89) on 1,1-diphenyl-2-picrylhydrazyl (DPPH) of defatted fermented locust bean extracts were high in comparison to the low antioxidative capacity in terms of relative reducing power 10.00-13.30) and radical scavenging activity (53-57) of the corresponding defatted unfermented locust bean extract. In addition the free amino acid of the defatted fermented locust bean extracts were high (1.66-3.30) in comparison to the low (0.215-0.3) free amino acid of the defatted unfermented locust bean extract. The result of total phenolic content was variable. Also, the antioxidant activity rate content, and EC50 of the extract were evaluated. This study demonstrated high antioxidant endowment of fermented locust beans in comparison to non-fermented locust beans.
DOI: http://dx.doi.org/10.3329/bjsir.v49i4.22632
Bangladesh J. Sci. Ind. Res. 49(4), 275-280, 2014
Downloads
133
162
Downloads
Published
How to Cite
Issue
Section
License
Bangladesh Council of Scientific and Industrial Research (BCSIR) holds the copyright to all contents published in Bangladesh Journal of Scientific and Industrial Research (BJSIR). A copyright transfer form should be signed by the author(s) and be returned to BJSIR.
The entire contents of the BJSIR are protected under Bangladesh Council of Scientific and Industrial Research (BCSIR) copyrights.
BJSIR is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial License (CC BY-NC) Creative Commons Attribution-NonCommercial 4.0 International License which allows others remix, tweak, and build upon the articles non-commercially, and although their new works must also acknowledge and be non-commercial, they dont have to license their derivative works on the same terms.