Abstract

IMPACT OF PARTIAL DEFATTING ON NUTRITIONAL, MINERAL, FUNCTIONAL PROPERTIES AND EFFECT OF SOLVENTS TO EVALUATE IN-VITRO ANTIOXIDANT, ANTI-DIABETIC POTENTIALITY FROM FLAXSEED (LINUM USITATISSIMUM) EXTRACTS

Manukumar.H.M*, Prathima.V.R, Lokesh .S, Goutham .G, Suresha .S

ABSTRACT

The aims of the present study was to evaluate nutritive, functional properties, antioxidant activity by DPPH, alkaline DMSO methods and in vitro α-amylase inhibitory activity for different pure (100%) and 80% solvents for the raw (R) and partially defatted flour (PDF) extract. Significant increase in the nutritive contents in the PDF was observed. Partial defattening improved the foam capacity, stability and water absorption capacities compare to R flour. Mineral profile increment stand for application of defatting. Total phenolic (TPC) and total flavanoid (TFC) extracted highest in 80% methanol (5855 mg GAE/100g, 470 mgRE/100g) for R and 80% ethanol (2951.66 mgGAE/100g), 100% methanol (449.66 mg RE/100g) for PDF respectively. Antioxidant activity by 80% ethanol (85.14% and 81.72%) for DPPH, 80% methanol (67.55% and 62.21%) for superoxide radical scavenging activity from R and PDF compare to vitamin C (89.14% and 88.12%) respectively. Alpha-amylase inhibitory activity exhibited by 80% methanol (31.15% and 27.14%) for R and PDF respectively compare to standard Acarbose (54.42%). Current data conclude that partially defattening and 80% methanol showed its impact on functional, antioxidant and enzyme inhibition.

Keywords: Defatting, Antioxidant, Anti-diabetic, NBT, DPPH.