Some nutraceutical properties of fenugreek seeds and shoots (Trigonella foenum-graecum L.) from the high Himalayan region

Publication date: Available online 23 February 2018 Source:Food Bioscience Author(s): Waqas N Baba, Qazi Tabasum, Sabeera Muzzaffar, Farooq A Masoodi, Idrees Wani, Showkat A Ganie, Mohd Munaff Bhat The antioxidant activity of fenugreek seeds and shoots of the fenugreek plant were compared in three different solvents (methanol, diethyl ether and water) using a cold extraction and soxhlet extraction. Various antioxidant assays i.e., DPPH• scavenging activity, FRAP, reducing power and lipid peroxidation were done. Samples were further studied for total phenolics, flavonoids and proanthocyanidins. Soxhlet extraction was more effective than cold extraction and hence soxhlet extracts of both shoots and seeds were further analyzed for DNA damage and antibacterial properties. Diethyl ether extracts of both seeds and shoots showed high DNA protective properties. Methanolic extracts of the shoots showed the highest antimicrobial activity against Staphylococcus aureus and Pseudomonas aeruginosa with maximum zones of inhibition of 15 and 14mm, respectively, at 500mg/ml. In all of the assays the fenugreek shoot extracts showed higher antioxidant, antimicrobial and DNA protective properties than fenugreek seeds, suggesting that the fenugreek shoots are the better source of antioxidant compounds than fenugreek seeds.

Source: Food Bioscience - February 23, 2018 Category: Food Science Source Type: research