Food Potential and Antioxidant Property of Cassia auriculata Seed: A Nutritionally Unexploited Legume

Abstract

Background: Seeds of Cassia auriculata are reported to be used for varying medicinal purposes; however, information on nutritive value and physical properties of seeds remains unexplored. Hence, this study is carried out to investigate the proximate, minerals, fatty acid profile, functional properties, phenolic profiling as well as antioxidant activities of seed in order to give adequate information on its suitability as a possible future food source. Methods: The proximate compositions were evaluated by AOAC, and other standard prescribed methods. Minerals and fatty acids compositions were determined using Atomic Absorption Spectrophotometer and UV-visible spectrophotometers, while anti-nutrient determinations were carried out using standard procedures. Antioxidant activity and phenolic profiles were also analyzed using UV-visible spectrophotometers and HPLC. Results: The results obtained from proximate analysis were: moisture content (9.74%), ash content (4.95%), protein (23.83%), lipid (6.68%), crude fiber (8.93%), total soluble sugars (53.4) and energy value (412.6Kcal/100g). The mineral analysis showed that nitrogen, potassium and phosphorus were the predominant elements present in the seeds. Calcium, zinc, sodium, magnesium, copper, and iron were also detected in appreciable amounts. The anti-nutritional factors analyzed were oxalate (1.38µg/mg), phytate (0.12 µg/mg), tannin (3.02µg/mg), phenol (1.11µg/mg) and saponins (0.0037%). In the seeds oils, palmitic acid (14.01%) was prominent saturated fatty acid followed by stearic acid (5.12%) and arachidic acid (2.17%), while oleic acid (21.31%) and linoleic acid (51.52%) constituted the dominant unsaturated fatty acids respectively. The physicochemical and functional properties revealed that the seeds flour had excellent water absorption index, swelling index, foaming capacity and foam stability. In addition to that, the flour extracts revealed the dose-dependent antioxidant properties of tested extracts of the seed flour. Moreover, the HPLC analysis unveiled four phenolic compounds namely, benzoic acid (0.72µg/mg), cinnamic acid (0.71µg/mg), salicylic acid (0.65µg/mg) and vanillic acid (0.61µg/mg). Conclusion: The results of the present study revealed that Cassia auriculata seed flour is a good source of important nutrients such as fat, protein, fibre and minerals along with edible phenolics. So the seeds would be a valuable source of dietary supplements especially for growing population and could be used for industrial and pharmaceutical purposes.

Antimutagenic Activity of Cassia Auriculata Linn Fractions along with Anticancer Activity in Male Albino Mice

“…To improve the yield of extract, the ethyl acetate extract was acidified with 0.1 N HCl. The ethyl acetate portion of the plant's root was then evaporated to produce a precipitate, which was then dissolved in methanol and slowly evaporated to produce crystalline powder (CAF) [20].…”

“…Centrifugation was used to further separate the precipitates. To get crystalline powder (CAS), these precipitates were further dissolved in methanol and then evaporated [20][21].…”

Phytochemical profile, antioxidant properties and protein contents of Astragalus tenuifoliosus seeds

“…Their seeds are recognized as nutritious food and are a rich source of protein, fat, carbohydrates, vitamins, and microelements [7]. Also, they are a source of several bioactive compounds with antioxidant properties, including phenolic acids and flavonoid compounds [8][9][10].…”