Abstract
Butterfly pea (Clitoria ternatea L.) is a traditional medicinal and edible herb, whose health-promoting benefits have been attributed to its phenolic constituents. In this study, the effects of enzymatic hydrolysis on total phenolic content (TPC) and total flavonoid content (TFC), antioxidant (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)) and antibacterial activities of raw and roasted (200 °C, 10–20 min) butterfly pea seeds were investigated. Roasting reduced the yield of seed aqueous extracts, but it increased the TPC and FRAP values, hence the reducing ability, of the extracts. Bromelain hydrolysis enhanced the TPC and TFC of the roasted seeds up to 2- and 18-fold higher, respectively. Trypsin hydrolysis drastically increased the TPC, but not TFC, of roasted seeds; trypsin-hydrolyzed, 20 min roasted sample had the highest TPC (54.07 μg gallic acid equivalent (GAE)/mg) among all samples. Bromelain hydrolysis significantly improved the antioxidant activity of the roasted seed samples, where the antioxidant activity of bromelain-hydrolyzed, 20 min roasted sample was about 50% greater than the non-hydrolyzed 20 min roasted sample. Trypsin hydrolysis raised the FRAP values of the 20 min roasted sample to 70.28 mg Fe(II) equivalent/g, the highest among all samples. Nevertheless, trypsin only weakly elevated the ABTS scavenging activity of the roasted samples, showing no enhancement of the DPPH scavenging activity. On the other hand, only bromelain hydrolysates of raw and 10 min roasted seeds were active against Staphylococcus aureus. Taken together, bromelain hydrolysis can be used to enhance the extractable phytochemical contents and antioxidant activity of roasted butterfly pea seeds.
Highlights
Clitoria ternatea L., commonly known as butterfly pea, is a perennial, tropical leguminous twiner which belongs to the Fabaceae family
Phenolic compounds are the biggest group of phytocompounds which account for majority of antioxidant activity found in plants and plant products [7]
Roasting of butterfly pea seeds reduced the yield of aqueous extracts
Summary
Clitoria ternatea L., commonly known as butterfly pea, is a perennial, tropical leguminous twiner which belongs to the Fabaceae family. The extracts from different parts of the plant have been claimed to possess numerous pharmacological activities, including antioxidant, antidiabetic, and hepatoprotective activities [3] These health benefits of the butterfly pea are mainly. Phenolic compounds are the biggest group of phytocompounds which account for majority of antioxidant activity found in plants and plant products [7]. Flavonoids are the biggest cluster of phenolic compounds in the forms of glycosides or free state [7] They have been reported to delay or prevent several severe and degenerative ailments—including aging, arthritis, memory loss, cataract, stroke, cancer, cardiovascular diseases and Alzheimer’s disease—due to their potent antioxidant activities [10]. The antimicrobial activity of these substances relies on their capability of forming complexes with soluble and extracellular proteins, bacterial cell walls, and membranes [11,12]
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