Free radicals in velvet bean seeds (Mucuna pruriens L. DC.) and their status after γ-irradiation and conventional processing

LWT ◽  
2007 ◽  
Vol 40 (9) ◽  
pp. 1570-1577 ◽  
Author(s):  
Rajeev Bhat ◽  
Kandikere R. Sridhar ◽  
Brij Bhushan
Keyword(s):  
Free Radicals ◽  
Mucuna Pruriens ◽  
Velvet Bean ◽  
Γ Irradiation

scholarly journals The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis)

2008 ◽  
Vol 6 (2) ◽  
pp. 36-44
Author(s):  
DIAN SRI PRAMITA ◽  
SRIiii HANDAJANI ◽  
DIAN RACHMAWANTI
Keyword(s):  
Antioxidant Activity ◽  
Phytic Acid ◽  
Acid Content ◽  
Variance Analysis ◽  
Phaseolus Lunatus ◽  
Mucuna Pruriens ◽  
Velvet Bean ◽  
Phytic Acid Content ◽  
Jack Bean ◽  
Canavalia Ensiformis

Pramita DS, Handajani S, Rachmawanti D. 2008. The effect of heating technique to phytic acid content and antioxidant activity of velvet bean (Mucuna pruriens), butter bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis). Biofarmasi 6: 36-44. Koro is a kind of local bean which has many varieties. The nutrition of koro is not different with soy, especially carbohydrate and protein which high enough, and has a low-fat content. However, koro also contains some harmful compounds, HCN which poisoned and phytic acid which an antinutritional compound. Besides as antinutritional compound, phytic acid has a positive role, i.e. as an antioxidant. Besides phytic acid, legume also contains the compounds of phenol and vitamin E that have antioxidant activity. The aims of this research were to determine the contents of phytic acid and antioxidant activity, and to determine the effect of heating technique on phytic acid and antioxidant activity of velvet bean, butter bean, and jack bean. The materials used were velvet bean, butter bean and jack bean obtained from Batuwarno, Wonogiri, Central Java. This research used a Completely Randomized Design (CRD) with five kinds of treatment, each treatment consisted of three replications. The treatments given were soaking by 3 days (P1), steaming (P2), boiling (P3) and pressure cooker (P4), which compared to a raw bean without heating treatment (P0). The investigated factors were phytic acid and antioxidant activity (DPPH Radical Scavenging Ability method). The results of this research showed the phytic acid content of velvet bean, butter bean and jack bean from the treatment of P0, P1, P2, P3 and P4 were degraded. The phytic acid of velvet bean of P0, P1, P2, P3 and P4 treatment were 10.87, 8.94, 4.56 and 1.72 and 1.46 mg/db, respectively; on butter bean were 11.78, 8.75, 4.77, 1.73 and 1.61 mg/db, respectively; while on jack bean were 9.04, 1.99, 1.39, 1.42 and 1.21 mg/db. The result of variance analysis showed the phytic acid content was significantly different (p<0.05). Antioxidant activity showed the increase from P0 to P1, then the degradation process at P2, P3, and P4. Antioxidant activity at velvet bean were 74.10%, 86.49%, 84.73%, 83.59% and 79.51%, respectively; at butter bean were 4.5%, 7.19%, 6.07%, 6.30% and 6.28%, respectively; at jack bean were 14.64%, 8.55%, 5.84%, 5.17% and 3.58%. The result of variance analysis showed antioxidant activity at velvet bean and jack bean was significant, while at butter bean for P1, P2, P3, and P4 were not significant. The conclusion that could be taken away from this research were heating techniques had an effect on the degradation of phytic acid at all kind of bean used, and also had an effect on the antioxidant activity at velvet bean and jack bean.

Pseudomonas andropogonis. [Distribution map].

1988 ◽  
Author(s):  
Keyword(s):  
South Africa ◽  
New South ◽  
Russian Far East ◽  
Far East ◽  
Mucuna Pruriens ◽  
Distribution Map ◽  
Velvet Bean ◽  
South Wales ◽  
Burkholderia Andropogonis ◽  
New Distribution

Abstract A new distribution map is provided for Pseudomonas andropogonis[Burkholderia andropogonis] (E. F. Smith) Stapp. Hosts: Sorghum, maize (Zea mays), velvet bean (Stizolobium deeringianum[Mucuna pruriens]), clover (Trifolium), Vicia and other hosts. Information is given on the geographical distribution in Africa, Ethiopia, Kenya, Nigeria, Rwanda, South Africa, Sudan, Togo, Uganda, Zambia, Zimbabwe, Asia, China, Iraq, Japan, Pakistan, Philippines, Taiwan, Thailand, USSR, Russian Far East, Australasia, Australia, New South Wales, Queensland, Victoria, Western Australia, Hawaii, New Zealand, Europe, Bulgaria, Hungary, Italy, North America, Canada, British Columbia, Ontario, Mexico, USA, Central America & West Indies, Costa Rica, Cuba, El Salvador, Honduras, South Africa, Argentina, Brazil, Minas Gerais.

scholarly journals Bio-chemical characterization of rhizobia isolated from root nodules of Velvet bean (Mucuna pruriens L.)

Our Nature ◽  
2017 ◽  
Vol 15 (1-2) ◽  
pp. 7-12 ◽  
Author(s):  
Som Prasad Paudyal ◽  
Vimal NP Gupta
Keyword(s):  
Rhizobium Meliloti ◽  
Root Nodules ◽  
Chemical Characterization ◽  
High Sensitivity ◽  
Mucuna Pruriens ◽  
Velvet Bean ◽  
Trigonella Foenum Graecum ◽  
Antibiotics Sensitivity ◽  
The Himalaya

Rhizobia are the symbiotic bacteria found in the soil which have potential ability to convert atmospheric di-nitrogen into usable form. A total of ten rhizobial strains were isolated from the root nodules of a medicinal legume Mucuna pruriens (L.) that commonly grow in the foothills of the Himalaya. All the ten   strains isolated from different locations of same area were morphologically, biochemically and physiologically characterized based on the Bergey’s Manual of systematic Bacteriology. They were tested for the antibiotics sensitivity. The isolates showed high sensitivity to amoxicillin and least to erythromycin. Authentication test was done in eleven legumes but shown nodulations only in Trigonella foenum-graecum, Mucuna pruriens and Medicago sativa. The morphology, physiology, biochemical and infection test studies carried out justifies that the bacteria isolated belonged to the species of Rhizobium meliloti.

Detection of Free Radicals in Electron Beam-Irradiated Mucuna pruriens (L. DC.) Seeds by Electron Spin Resonance

2007 ◽  
Vol 13 (4) ◽  
pp. 249-257 ◽  
Author(s):  
R. Bhat ◽  
K.R. Sridhar
Keyword(s):  
Electron Beam ◽  
Free Radicals ◽  
Seed Coat ◽  
Signal Intensity ◽  
Electron Beam Irradiation ◽  
Linear Increase ◽  
Mucuna Pruriens ◽  
Beam Irradiation ◽  
Satellite Peak ◽  
Spin Resonance

Electron spin resonance (ESR) spectroscopy was employed to detect free radicals in raw Mucuna pruriens (velvet bean) seeds after electron beam irradiation (Microtron source: 0, 2.5, 5, 7.5, 10, 15 and 30 kGy) and conventional processing (roasting, powdering and cooking). The ESR signal of irradiated seeds (g=2.0055±0.0001) was more prominent in the seed coat than cotyledon. Seed coat of irradiated samples showed dose-dependent linear increase of this signal (g = 2.0055) accompanied by a weak triplet (satellite peak; aH = 3 mT) produced exclusively by radiolysis and could be used as an indication of successful irradiation. Irradiated cotyledon portion devoid of satellite peak (triplet) showed a linear increase in signal intensity up to 10 kGy with a sharp decline at higher doses (15 and 30kGy). Stability of radiation-induced ESR signals after 6 months of storage (25 ± 1°C) revealed the presence of a weak triplet with a substantial loss of signal intensity. Thermal effects such as roasting and powdering of seeds increased the signal intensity (g = 2.0055) similar to or in greater proportion than irradiation. Phenolics in seeds, which contribute significantly to detect free radicals in vegetative parts of a plant showed a waning trend in seed coat, while it was vice versa in cotyledon. Textural studies revealed significant loss in firmness after irradiation (p<0.05), which might favour in minimising the cooking time. Results of the present study might help to divulge the beneficial effects of application of electron beam irradiation technology as a better alternative to fumigants in seed preservation for safety and quarantine purposes.

Formation of free radicals in food constituents by γ-irradiation

1990 ◽  
Vol 62 (2) ◽  
pp. 307-310 ◽  
Author(s):  
A. R. Forrester ◽  
D. B. McKay
Keyword(s):  
Free Radicals ◽  
Γ Irradiation
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