1Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam
2High Agricultural Technology Research Institute for Mekong Delta (HATRI), Vietnam
3Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
4Faculty of Forest Resources and Environmental Management, Vietnam National University of Forestry, Hanoi, Vietnam
5Faculty of Agriculture and Food Technology, Tien Giang University, Vietnam
*Corresponding Author: P.T.T. Ha, High Agricultural Technology Research Institute for Mekong Delta (HATRI), Vietnam, Email: phamthithuhabt@gmail.com
**Corresponding Author: P.T. Tuyen, Faculty of Forest Resources and Environmental Management, Vietnam National University of Forestry, Hanoi, Vietnam, Email: tuyenpt@vnuf.edu.vn
Online Published on 05 October, 2024.
White Velvet bean (Mucuna pruriens) is a very valuable plant due to its medical potential. Different parts of the plant have been studied by various researchers. However, the seeds, which contain a lot of bioactive compounds, have been considered of substantial medicinal importance.
The total phenolic content, total flavonoid content, antioxidant and trypsin inhibition properties in the methanol extract of white Velvet bean (WVB) seeds and its fractions (methanol, n-hexane, ethyl acetate, n-butanol and aqueous) were studied.
The highest total phenolic content was recorded in the methanol extract (206.3 mg GAE g-1). The highest total flavonoid content was in the n-hexane fraction (7.75 mg rutin g-1). The methanol extract showed the highest total antioxidant potential (261.5 mg AAE g-1). The methanol extract also had the strongest DPPH radical scavenging activity and the highest level of trypsin inhibitory activity compared to the other fractions with an IC50 value (35.3 μg mL-1).
Antioxidant, Flavonoids, Phenolics, Trypsin inhibition, White Velvet bean
