The inhibition of digestive enzymes by polyphenols of chickpea (Cicer Arietinum L.)and pigeonpea (cajanus Cajan (L.) Millsp.) uri icon

abstract

  • The role of seed polyphenols of chickpea and pigeonpeain enzyme inhibitory activities of trypsin, chymotrypsin anda-amylase was examined by in vitro methods. Polyphenolswere extracted from whole seed samples by refluxing withacidified methanol. Chickpea polyphenols inhibited trypsinmore than chymotrypsin whereas pigeonpea polyphenols did notshow such a distinction. on the basis of the averagepercent enzyme inhibition in the various cultivars studied,pigeonpea polyphenols were found to be more effective thanthose of chickpea. The addition of polyvinylpyrrolidone(PVP) remarkably reduced the enzyme inhibitory property ofthe polyphenols. The polyphenolic compounds of cultivarswith dark testa color showed more inhibitory activity thanthose with light testa color in both chickpea and pigeonpea.Since carbohydrates and proteins are the principal seedconstituents of these pulse crops, the observed results havenutritional implications in terms of utilization of theseconstituents

publication date

  • 1984