Effect of Germination on Proximate, Available Phenol and Flavonoid Content, and Antioxidant Activities of African Yam Bean (Sphenostylis stenocarpa)
The work studied the effect of germination on
proximate, phenol and flavonoid content and antioxidant activities
(AOA) of African Yam been (AYB). Germination was done in
controlled dark chamber (100% RH, 28oC). The proximate, phenol
and flavonoid content and antioxidant activities before and after
germination were investigated. The crude protein, moisture, and
crude fiber content of germinated AYB were significantly higher
(P<0.05) than that of ungermianated seed, while the fat, Ash and
carbohydrate content of ungerminated were higher than the
germinated seed. Germination increased the phenol and flavoniod
content by 19.14% and 14.53% respectively. The results of AOA
assay showed that the DPPH, reducing power and FRAP of
germinated AYB seed gave high values: 48.92 ±1.22 μg/ml, 0.75±
0.15μg/ml and 98.60±0.04 μmol/g while that of ungerminated seed
were: 31.33μ/ml, 0.56±1.52μg/ml and 96.11±1.13μmol/g
respectively. Germinated AYB has phytochemicals with potential
AOA for disease prevention.
[1] H. Kikuzaki,M. Hisamoto, K. Hirose, K. Akiyama and H. Taniguchi,
“Antioxidant properties of ferulic acid and its related compounds”,
Journal of Agricultural and Food Chemistry. Vol. 50, pp. 2161 – 2168,
2002.
[2] F. Pourmorad, S.J. Hosseinimehr and N. Shahabimajd, “Antioxidant
activity, phenol and flavonoid contents of some selected Iranian
Medicinal plants”. Afr. J. Biotech. Vol. 5, pp. 1142 – 1145, 2006
[3] R.M. Atiqur, R.M.D. Mizanur, I.S.M. Mominul, R. Mashiar, M.S.
Shabah and M.F. Alam, “ Free radical scavenging activity and phenolic
content of Cassia sophera L”. Afr. J. Biotech. Vol. 7, No. 10, pp. 1591 –
1593, 2008.
[4] M. Duenas, T. Hernandez and I. Estrella, “Phenolic composition of the
cotyledon and the seed coat of lentils (Lens culinaris L.).” European
Food Research and Technology. No. 215, pp. 478 – 483, 2002.
[5] M.L. Lopez-Amoros, T. Hemandez and I. Estrella, “Effect of
germination on legume phenolic compounds and their antioxidant
activity.” J. Food Compos. Anal. No. 19, pp. 277 – 283, 2006.
[6] O.A. Ojiako, C.U. Igwe, N.C. Agha, C.A. Ogbuji and V.A. Onwuliri,
“Protein and Amino Acid compositions of Sphenostylis stenocarpa,
Sesamum indicum, Mondora myristica and Afzelia africana seeds from
Niger.” Pakistan Journal of Nutrition. Vol. 9, No. 4, pp. 368 – 372,
2010.
[7] A. Yasmin, A. Zeb, A.W. Khalil, G.M. Paracha and A.B. Khattak,
“Effect of processing on antinutritional factors of red kidney bean
(Phaseolus valgaris) grains.” Food Bioprocess Technology, vol. 1, No.
4, pp. 415 – 419, 2008.
[8] K. Sowndheraraja, P. Shidduraju, and S. Manian, “Antioxidant and free
radical scavenging capacity of the underutilized legumes (Vigna veillata
L.)” J. of Food Compt and Analy. No. 24, pp. 160 – 165, 2011.
[9] AOAC. Association of Official Analytical Chemists. Official methods of
analysis of the AOAC. Association of Official Analytical Chemists,
Washington D.C., USA, 1990.
[10] H.P.S. Makkar, M. Blummel, N.K. Borowy and K. Becker, (1993).
“Gravimetric determination of tannins and their correlations with
chemical and protein precipitation method.” Journal of Science and
Food Agriculture. No. 61, pp. 161 – 165, 1993.
[11] C. Chang, M. Yang, H. Wen and J. Chem, “Estimation of total flavonoid
content in propolis by two complementary colorimetric methods.” J.
Food Drug Analy., No. 10, pp. 178 – 182, 2002.
[12] M.S. Blosis, “Antioxidant determinations by the use of stable free
radical nature” vol. 81, pp. 1199 – 2000, 1958.
[13] M. Oyaizu, “Studies on products of browning reaction: Antioxidant
activities of products of browning reaction prepared from glucosamine.”
Jap. J. Nut. Vol. 44, pp. 307 – 315, 1986.
[14] F.F. Benzie and J.J. Strain, “The ferric reducing ability of plasma
(FRAP) as a measure of antioxidant power”. The FRAP assay.
Analytical Biochemistry. No. 239, pp. 70 – 79, 1996.
[15] J.N. Nwosu, “Evaluation of the proximate composition and
antinutritional properties of African yam bean (Sphenostylis
sternocarpa) using malting treatment.” International Journal of Basic
and Applied Sciences. Vol. 2, No. 4, pp. 157 – 169, 2013.
[16] A.A. Yagoub, Muhammad and A.A. Abu-Bakar, “Effect of soaking,
sprouting and cooking on chemical composition of bio availability of
minerals and in vitro protein digestibility of roselle Hibiscus sadbaritta
(L.). Seed.” Pak. Y. Nutr. Vol. 7, No. 1, pp. 50 – 56, 2008.
[17] J.A. Elegbede, Legumes. In: Osagie A.U. and Eka O.U. (Eds),
“Nutritional Quality of plant foods. Pest Harvest Research Unit,
Department of Biochemistry, University of Berlin, Benin City, Nigeria.
1988, Pp. 120 – 133.
[18] A. Doss, M. Pugalenthi, D. Rajendrakumaran and V. Vadivel, “Phenols,
flavonoids and antioxidant activity of underutilized legume seeds.”
Asian J. Exp. Biol. Sci. vol. 1, No. 3, 2010.
[19] Z. Zadak, R. Hromadka, M. Hronek, A. Ticha and R. Hyspler,
“Functional food stuffs and diabetes-evidence and myths.” Vnitr Lek vol.
55, No. 4, pp. 412 – 415, 2009.
[20] M. Duenas, J. Hernandez, I. Estrella and D. Fernandez, “Germination as
a process to increase the polyphenol content and antioxidant activity of
Lupin seeds (Lupines angustifolius L.)” Food Chem. No. 177, pp. 599 –
607, 2009.
[21] F. Shahidi and M. Naczk, “Phenolic compounds in grains. In: food
phenolics; source, Chemistry Effect Applications”, Technomic
Publishing Company Inc., Lancaster P.A., 1995, pp. 3 – 39.
[22] R. Randhr, Y.T. Lin and K. Shetty, “Stimulation of phenolics,
antioxidant and antimicrobial activities in dark germinated mung bean
sprouts in response to peptide and phytochemical elicitors.” Process
Biochem. Vol. 39, pp. 637 – 647, 2004.
[23] C. Sanchez-Moreno, “Methods used to evaluate the free radical
scavenging activity on foods and biological systems.” Food Sci. Tech.
Int. Vol. 8, pp. 121 – 137, 2002.
[24] Y. Zou, Y. Lu and D. Wei, “Antioxidant activity of a flavonoid-rich
extract of Hypericum perforatum L.” In vitro. Journal of Agricultural
and Food Chemistry. Vol. 52, pp. 5032 – 5039, 2004.
[25] L. Yu, S. Haley, J. Perret, M. Harris, J. Wilson and M. Qian, “Free
radical scavenging properties of wheat extracts.” J. Agricult. Food
Chem. Vol. 50, pp. 1619 – 1624, 2002.
[26] H.M. Dorman, K. Kosar, Y. Kahlos, Holm, R. Hiltunen, “Antioxidant
properties and composition of aqueous extracts from mentha species,
hybrids, varieties, and cultivars.” J. Agri. and Food Chem. Vol. 51, pp
4563 – 4569, 2003.
[27] R. Fernandez-Orozc, J. Frias, H. Zielenski, R. Munoz, K. Piskula, H.
Kozlowska, C. Vidal-Vulverde, “Evaluation of bioprocesses to improve
the antioxidant properties of chickpeas.” LWT – Food Sci. Technol. Vol.
42, pp 885 – 895, 2009.
[1] H. Kikuzaki,M. Hisamoto, K. Hirose, K. Akiyama and H. Taniguchi,
“Antioxidant properties of ferulic acid and its related compounds”,
Journal of Agricultural and Food Chemistry. Vol. 50, pp. 2161 – 2168,
2002.
[2] F. Pourmorad, S.J. Hosseinimehr and N. Shahabimajd, “Antioxidant
activity, phenol and flavonoid contents of some selected Iranian
Medicinal plants”. Afr. J. Biotech. Vol. 5, pp. 1142 – 1145, 2006
[3] R.M. Atiqur, R.M.D. Mizanur, I.S.M. Mominul, R. Mashiar, M.S.
Shabah and M.F. Alam, “ Free radical scavenging activity and phenolic
content of Cassia sophera L”. Afr. J. Biotech. Vol. 7, No. 10, pp. 1591 –
1593, 2008.
[4] M. Duenas, T. Hernandez and I. Estrella, “Phenolic composition of the
cotyledon and the seed coat of lentils (Lens culinaris L.).” European
Food Research and Technology. No. 215, pp. 478 – 483, 2002.
[5] M.L. Lopez-Amoros, T. Hemandez and I. Estrella, “Effect of
germination on legume phenolic compounds and their antioxidant
activity.” J. Food Compos. Anal. No. 19, pp. 277 – 283, 2006.
[6] O.A. Ojiako, C.U. Igwe, N.C. Agha, C.A. Ogbuji and V.A. Onwuliri,
“Protein and Amino Acid compositions of Sphenostylis stenocarpa,
Sesamum indicum, Mondora myristica and Afzelia africana seeds from
Niger.” Pakistan Journal of Nutrition. Vol. 9, No. 4, pp. 368 – 372,
2010.
[7] A. Yasmin, A. Zeb, A.W. Khalil, G.M. Paracha and A.B. Khattak,
“Effect of processing on antinutritional factors of red kidney bean
(Phaseolus valgaris) grains.” Food Bioprocess Technology, vol. 1, No.
4, pp. 415 – 419, 2008.
[8] K. Sowndheraraja, P. Shidduraju, and S. Manian, “Antioxidant and free
radical scavenging capacity of the underutilized legumes (Vigna veillata
L.)” J. of Food Compt and Analy. No. 24, pp. 160 – 165, 2011.
[9] AOAC. Association of Official Analytical Chemists. Official methods of
analysis of the AOAC. Association of Official Analytical Chemists,
Washington D.C., USA, 1990.
[10] H.P.S. Makkar, M. Blummel, N.K. Borowy and K. Becker, (1993).
“Gravimetric determination of tannins and their correlations with
chemical and protein precipitation method.” Journal of Science and
Food Agriculture. No. 61, pp. 161 – 165, 1993.
[11] C. Chang, M. Yang, H. Wen and J. Chem, “Estimation of total flavonoid
content in propolis by two complementary colorimetric methods.” J.
Food Drug Analy., No. 10, pp. 178 – 182, 2002.
[12] M.S. Blosis, “Antioxidant determinations by the use of stable free
radical nature” vol. 81, pp. 1199 – 2000, 1958.
[13] M. Oyaizu, “Studies on products of browning reaction: Antioxidant
activities of products of browning reaction prepared from glucosamine.”
Jap. J. Nut. Vol. 44, pp. 307 – 315, 1986.
[14] F.F. Benzie and J.J. Strain, “The ferric reducing ability of plasma
(FRAP) as a measure of antioxidant power”. The FRAP assay.
Analytical Biochemistry. No. 239, pp. 70 – 79, 1996.
[15] J.N. Nwosu, “Evaluation of the proximate composition and
antinutritional properties of African yam bean (Sphenostylis
sternocarpa) using malting treatment.” International Journal of Basic
and Applied Sciences. Vol. 2, No. 4, pp. 157 – 169, 2013.
[16] A.A. Yagoub, Muhammad and A.A. Abu-Bakar, “Effect of soaking,
sprouting and cooking on chemical composition of bio availability of
minerals and in vitro protein digestibility of roselle Hibiscus sadbaritta
(L.). Seed.” Pak. Y. Nutr. Vol. 7, No. 1, pp. 50 – 56, 2008.
[17] J.A. Elegbede, Legumes. In: Osagie A.U. and Eka O.U. (Eds),
“Nutritional Quality of plant foods. Pest Harvest Research Unit,
Department of Biochemistry, University of Berlin, Benin City, Nigeria.
1988, Pp. 120 – 133.
[18] A. Doss, M. Pugalenthi, D. Rajendrakumaran and V. Vadivel, “Phenols,
flavonoids and antioxidant activity of underutilized legume seeds.”
Asian J. Exp. Biol. Sci. vol. 1, No. 3, 2010.
[19] Z. Zadak, R. Hromadka, M. Hronek, A. Ticha and R. Hyspler,
“Functional food stuffs and diabetes-evidence and myths.” Vnitr Lek vol.
55, No. 4, pp. 412 – 415, 2009.
[20] M. Duenas, J. Hernandez, I. Estrella and D. Fernandez, “Germination as
a process to increase the polyphenol content and antioxidant activity of
Lupin seeds (Lupines angustifolius L.)” Food Chem. No. 177, pp. 599 –
607, 2009.
[21] F. Shahidi and M. Naczk, “Phenolic compounds in grains. In: food
phenolics; source, Chemistry Effect Applications”, Technomic
Publishing Company Inc., Lancaster P.A., 1995, pp. 3 – 39.
[22] R. Randhr, Y.T. Lin and K. Shetty, “Stimulation of phenolics,
antioxidant and antimicrobial activities in dark germinated mung bean
sprouts in response to peptide and phytochemical elicitors.” Process
Biochem. Vol. 39, pp. 637 – 647, 2004.
[23] C. Sanchez-Moreno, “Methods used to evaluate the free radical
scavenging activity on foods and biological systems.” Food Sci. Tech.
Int. Vol. 8, pp. 121 – 137, 2002.
[24] Y. Zou, Y. Lu and D. Wei, “Antioxidant activity of a flavonoid-rich
extract of Hypericum perforatum L.” In vitro. Journal of Agricultural
and Food Chemistry. Vol. 52, pp. 5032 – 5039, 2004.
[25] L. Yu, S. Haley, J. Perret, M. Harris, J. Wilson and M. Qian, “Free
radical scavenging properties of wheat extracts.” J. Agricult. Food
Chem. Vol. 50, pp. 1619 – 1624, 2002.
[26] H.M. Dorman, K. Kosar, Y. Kahlos, Holm, R. Hiltunen, “Antioxidant
properties and composition of aqueous extracts from mentha species,
hybrids, varieties, and cultivars.” J. Agri. and Food Chem. Vol. 51, pp
4563 – 4569, 2003.
[27] R. Fernandez-Orozc, J. Frias, H. Zielenski, R. Munoz, K. Piskula, H.
Kozlowska, C. Vidal-Vulverde, “Evaluation of bioprocesses to improve
the antioxidant properties of chickpeas.” LWT – Food Sci. Technol. Vol.
42, pp 885 – 895, 2009.
@article{"International Journal of Biological, Life and Agricultural Sciences:69290", author = "Nneka N. Uchegbu and Ndidi F. Amulu", title = "Effect of Germination on Proximate, Available Phenol and Flavonoid Content, and Antioxidant Activities of African Yam Bean (Sphenostylis stenocarpa)", abstract = "The work studied the effect of germination on
proximate, phenol and flavonoid content and antioxidant activities
(AOA) of African Yam been (AYB). Germination was done in
controlled dark chamber (100% RH, 28oC). The proximate, phenol
and flavonoid content and antioxidant activities before and after
germination were investigated. The crude protein, moisture, and
crude fiber content of germinated AYB were significantly higher
(P", keywords = "Antioxidant, flovonoid, germination, phenol.", volume = "9", number = "1", pages = "106-4", }
