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International Journal of Health and Allied Sciences

Abstract

Aims: The aim of the study is to assess the phytochemicals, bioactive compounds and determine the in vitro anti-oxidant, anti-diabetic and anti-inflammatory potential of red kidney bean.

Methods and Material: Raw and cooked red kidney bean (Phaseolus vulgaris. L) were assessed for phytochemical content, anti-oxidant, anti-diabetic and anti-inflammatory activity and GC-MS analysis was done to identify the bioactive compounds.

Statistical analysis used: Descriptive statistics, independent ‘t’ test and one-way ANOVA was computed to determine the differences in the phytochemical compounds and in vitro activities of raw and cooked red kidney beans.

Results: Qualitative analysis of raw and cooked red kidney bean confirmed the presence of phytochemicals. The total phenol content was higher in cooked than raw red kidney bean but the total flavonoid content was higher in raw red kidney bean. The radical scavenging activity of raw and cooked red kidney bean at 50 µg/mL and 300 µg/mL ranged from 80.88 ±0.20% to 97.05±0.02% and 32.83±0.46 to 90.56±0.26% respectively. The reducing power of raw and cooked red kidney bean ranged from 28.05 ± 0.96% to 80.92 ± 0.17% and 24.83 ± 0.17% to 64.61 ± 0.53% respectively. The percentage inhibition of alpha amylase for raw and cooked red kidney bean ranged from 62.14 ± 0.90 to 81.98% ± 0.9% and 63.67 ± 0.11% to 73.43 ±0.61% respectively. The prevention of lysis for analysing the anti-inflammatory effect of raw and cooked red kidney bean ranged from 50 - 85% and 9.67 - 90.32 % respectively. The GC-MS analysis of raw and cooked red kidney bean showed the presence of bioactive compounds.

Conclusions: The raw and cooked red kidney bean contains bioactive compounds that exert excellent anti-oxidant, anti-diabetic and anti-inflammatory activities.

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