Antioxidant Activities and Polyphenolic Constituents of Bitter Bean Parkia Speciosa

REFERENCES

• Burkill, I.H. A dictionary of the economic products of the Malay Peninsula. Ministry of Agriculture and Cooperatives, Kuala Lumpur, 1966, 1697–1700.
   Google Scholar
• Frérot, E.; Velluz, A.; Bagnoud, A.; Delort, E. Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high-resolution GC/ToF–MS. Flavour and Fragrance Journal 2008, 23, 434–440.
   Web of Science ®Google Scholar
• Gmelin, R.; Susilo, R.; Fenwick, G.R. Cyclic polysulphides from Parkia speciosa. Phytochemistry 1981, 20, 2521–2523.
   Web of Science ®Google Scholar
• Fathaiya, J.; Mohamad, S.; Nordin, L.M. Hypoglycaemic effect of Parkia speciosa, seeds due to synergistic action of β-sitosterols and stigmasterol. Food Chemistry 1994, 49, 339–345.
   Web of Science ®Google Scholar
• Susilo, R.; Gmelin, R. Precursor of cyclic polysulphides in seeds of Parkia speciosa. Zeitschrift für Naturforschung 1982, 37, 584–586.
   Google Scholar
• Suvachittanont, W.; Kurashima, Y.; Esumi, H.; Tsuda, M. Formation of thiazolidine-4-carboxylic acid (thioproline), an effective nitrile-trapping agent in human body, in Parkia speciosa seeds and other edible leguminous seeds in Thailand. Food Chemistry 1996, 55, 359–363.
   Web of Science ®Google Scholar
• Aisha, A.F.A.; Abu-Salah, K.M.; Darvis, Y.; Abdul Majid, A.M.S. Screening of antiangiogenic activity of some tropical plants by rat aorta ring assay. International Journal of Pharmacology 2009, 5, 370–376.
   Web of Science ®Google Scholar
• Bokhari, A.B. The pharmacological investigation of the hypotensive activity of extracts of “buah petai” (Parkia speciosa Hassk), BSc Thesis, School of Pharmaceutical Sciences, University Science Malaysia: Pulau Penang, Malaysia, 1980.
   Google Scholar
• Jamaluddin, F.; Mohamed, S.; Lajis, M.N. Hypoglycaemic effect of stigmast-4-en-3-one, from Parkia speciosa empty pods. Food Chemistry 1995, 54, 9–13.
   Web of Science ®Google Scholar
• Gan, C.Y.; Abdul Manaf, N.Hj.; Latiff, A.A. Optimization of alcohol insoluble polysaccharides (AIPS) extraction from the Parkia speciosa pod using response surface methodology (RSM). Carbohydrate Polymers 2010, 79, 825–831.
   Web of Science ®Google Scholar
• Aisha, A.F.A.; Abu-Salah, K.M.; Alrokayan, S.A.; Ismail, Z.; Abdul Majid, A.M.S. Evaluation of antiangiogenic and antioxidant properties of Parkia speciosa Hassk extracts. Pakistan Journal of Pharmaceutical Sciences 2012, 25, 7–14.
   PubMed Web of Science ®Google Scholar
• Wu, S.J.; Ng, L.T. Antioxidant and free radical scavenging activities of wild bitter melon (Momordica charantia Linn. var. abbreviata Ser.) in Taiwan. LWT-Food Science and Technology 2008, 41, 323–330.
   Web of Science ®Google Scholar
• Vanzani, P.; Rossetto, M.; De Marco, V.; Sacchetti, L.E.; Paoletti, M.G.; Rigo, A. Wild Mediterranean plants as traditional food: A valuable source of antioxidants. Journal of Food Science 2011, 76, C46–C50.
   PubMed Web of Science ®Google Scholar
• Wang, R.J.; Hu, M.L. Antioxidant capacities of fruit extracts of five mulberry genotypes with different assays and principle components analysis. International Journal of Food Properties 2011, 14, 1–8.
   Web of Science ®Google Scholar
• Cook, N.C.; Samman, S. Flavonoids-chemistry, metabolism, cardioprotective effects, and dietary sources. Journal of Nutritional Biochemistry 1996, 7, 66–76.
   Web of Science ®Google Scholar
• Andarwulan, N.; Batari, R.; Sandrasari, D.A.; Bolling, B.; Wijaya, H. Flavonoid content and antioxidant activity of vegetables from Indonesia. Food Chemistry 2010, 121, 1231–1235.
   PubMed Web of Science ®Google Scholar
• Araújo, J.R.; Gonçalves, P.; Martel, F. Chemopreventive effect of dietary polyphenols in colorectal cancer cell lines. Nutrition Research 2011, 31, 77–87.
   PubMed Web of Science ®Google Scholar
• Ng, L.T.; Ko, H.H.; Lu, T.M. Potential antioxidants and tyrosinase inhibitors from synthetic polyphenolic deoxybenzoins. Bioorganic and Medicinal Chemistry 2009, 17, 4360–4366.
   PubMed Web of Science ®Google Scholar
• Suarez, B.; Palacios, N.; Fraga, N.; Rodriguez, R. Liquid chromatographic method for quantifying polyphenols in ciders by direct injection. Journal of Chromatography A 2005, 1066, 105–110.
   PubMed Web of Science ®Google Scholar
• Hall, C.A.; Cuppett, S.L. Activities of natural antioxidants. In: Antioxidant Methodology in Vivo and in Vitro Concepts; Aruoma, O.L.; Cuppett, S.L.; Eds.; AOCS Press: Champaign, Illinois, 1997, 2–29.
   Google Scholar
• Banerjee, A.; De, B. Comparative study of antioxidant activity of the food flowers of west Bengal, India. International Journal of Food Properties 2013, 16, 193–204.
   Web of Science ®Google Scholar
• Razab, R.; Abdul-Aziz, A. Antioxidants from tropical herbs. Natural Product Communications 2010, 5, 441–445.
   PubMed Web of Science ®Google Scholar
• Gan, C.Y.; Latiff, A.A. Optimisation of the solvent extraction of bioactive compounds from Parkia speciosa pod using response surface methodology. Food Chemistry 2011, 124, 1277–1283.
   Web of Science ®Google Scholar
• Popa, C.V.; Lungu, L.; Savoiu, M.; Bradu, C.; Dinoiu, V.; Danet, A.F. Total antioxidant activity and phenols and flavonoids content of several plant extracts. International Journal of Food Properties 2012, 15, 691–701.
   Web of Science ®Google Scholar
• Kimura, Y.; Okuda, T.; Hatono, T.; Agata, I.; Arichi, S. Effects of extracts of leaves of Artemisia species and caffeic acid and chlorogenic acid on lipid metabolic injury in rats fed peroxidized oil. Chemical and Pharmaceutical Bulletin 1985, 33, 2028–2034.
   PubMed Web of Science ®Google Scholar
• Hatono, T.; Edamatsu, R.; Hiramatsu, M.; Mori, A.; Fujita, Y.; Yasuhara, T.; Yoshida, T.; Okuda, T. Effects of the interaction of tannins with co-existing substances. VI. Effects of tannins and related polyphenols on superoxide anion radical and on DPPH radical. Chemical and Pharmaceutical Bulletin 1989, 37, 2016–2021.
   Google Scholar
• Pavagadhi, S.; Joseph, G.S.; Jena, B.S. Antioxidant principles in Peltophorum ferrugineum flower extracts. International Journal of Food Properties 2012, 15, 549–557.
   Web of Science ®Google Scholar
• Shahidi, E.; Janitha, P.K.; Wanasundra, P.D. Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 1992, 32, 67–103.
   PubMed Web of Science ®Google Scholar
• Liu, R.H. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. American Journal of Clinical Nutrition 2003, 78, 517S–520S.
   PubMed Web of Science ®Google Scholar
• Madsen, H.L.; Bertelsen, G. Spices as antioxidants. Trends in Food Science and Technology 1995, 6, 271–277.
   Web of Science ®Google Scholar