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In vitro antioxidant and bioactive properties of raw and roasted wattle (Acacia victoriae Bentham) seed extracts

Ee, Kah Y., Agboola, Samson, Rehman, Ata, Zhao, Jian
International journal of food science & technology 2012 v.47 no.9 pp. 2000-2008
Acacia, antioxidant activity, antioxidants, cytotoxicity, flour, hydrolysis, insecticidal properties, peptidyl-dipeptidase A, proteinase inhibitors, seed extracts, seeds, synergism, wattles
Protease inhibitors (PIs) from raw wattle (Acacia victoriae) seeds as well as phenolic extracts from raw and roasted wattle seeds were analysed for antioxidant, angiotensinā€converting enzyme (ACE) inhibition, cytotoxicity, antimicrobial, antiparasitic, antitumor and insecticidal activities. Progressive purification of the PIs resulted in increases in their ACE inhibitory activity and cytotoxicity, but decreases in antioxidant activity. Roasting of wattle seed significantly increased the antioxidant activity of the phenolic extracts as did alkaline hydrolysis of wattle seed flour, but the treatment destroyed their ACE inhibitory activity and reduced the level of cytotoxicity. A moderate degree of synergism between the PIs and phenolic extracts of wattle seed was observed for ACE inhibition activity, but not for antioxidant activity or cytotoxicity. Wattle seed PIs exhibited moderate cytotoxicity, but did not possess any significant antibacterial, antifungal, antiparasitic, antitumour or insecticidal activities.