Phenolic constituents, anti-radicals, and enzymes inhibitory potentials of Brachystegia eurycoma seeds: Effects of processing methods

ABSTRACT

Impact of roasting and boiling on the phenolic constituents, anti-radicals, xanthine oxidase (XO), and angiotensin 1-converting enzyme (ACE) inhibitory potentials of Brachystegia eurycoma seeds (BES) was evaluated. Raw BES contained caffeic acid, ellagic acid, rutin, and quercetin as the predominant phenolics, and strongly scavenged DPPH* and ABTS*⁺, and inhibited XO and ACE. Both roasting and boiling resulted in decrease in the levels of phenolics and bioactivities of the seeds, but roasted seeds retained higher levels of the phenolics and the bioactivities than the boiled seeds. Roasting could be recommended as a valuable processing method for the retention of the phenolics and bioactivities of BES.

KEYWORDS:

• Brachystegia eurycoma seeds
• Phenolic compounds
• Anti-radicals
• Xanthine oxidase
• Angiotensin 1-converting enzyme