Polyphenol Content, Antioxidant Properties and Trypsin Inhibition Activity of Methanol Seed Extract and Fractions of White Velvet Bean from Vietnam

Abstract

Background: 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. Methods: 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. Result: 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 ìg mL-1).