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

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Relation http://oar.icrisat.org/8337/
 
Title The inhibition of digestive enzymes by polyphenols of chickpea (Cicer Arietinum L.)and pigeonpea (cajanus Cajan (L.) Millsp.)
 
Creator Singh, U
 
Subject Chickpea
Pigeonpea
 
Description The role of seed polyphenols of chickpea and pigeonpea
in enzyme inhibitory activities of trypsin, chymotrypsin and
a-amylase was examined by in vitro methods. Polyphenols
were extracted from whole seed samples by refluxing with
acidified methanol. Chickpea polyphenols inhibited trypsin
more than chymotrypsin whereas pigeonpea polyphenols did not
show such a distinction. on the basis of the average
percent enzyme inhibition in the various cultivars studied,
pigeonpea polyphenols were found to be more effective than
those of chickpea. The addition of polyvinylpyrrolidone
(PVP) remarkably reduced the enzyme inhibitory property of
the polyphenols. The polyphenolic compounds of cultivars
with dark testa color showed more inhibitory activity than
those with light testa color in both chickpea and pigeonpea.
Since carbohydrates and proteins are the principal seed
constituents of these pulse crops, the observed results have
nutritional implications in terms of utilization of these
constituents.
 
Publisher Butterworths
 
Date 1984
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://oar.icrisat.org/8337/1/Nutrition%20Reports%20International_29_3_745-753_1984.pdf
Singh, U (1984) The inhibition of digestive enzymes by polyphenols of chickpea (Cicer Arietinum L.)and pigeonpea (cajanus Cajan (L.) Millsp.). Nutrition Reports International, 29 (3). pp. 745-753. ISSN 0029-6635