In- vitroantioxidant and anti-obesity properties of Bauhinia variegata

M. M. Patil; T. Anand; N. Ilaiyaraja; Farhath Khanum

doi:10.14429/dlsj.2.11355

M. M. Patil Defence Food Research Laboratory, Mysuru - 570 011, India
T. Anand Defence Food Research Laboratory, Mysuru - 570 011, India
N. Ilaiyaraja Defence Food Research Laboratory, Mysuru - 570 011, India
Farhath Khanum Defence Food Research Laboratory, Mysuru - 570 011, India

DOI: https://doi.org/10.14429/dlsj.2.11355

Keywords: Antioxidant, Obesity, Phytochemicals, Bauhinia, Flavonoids

Abstract

Bauhinia variegata L (Synonyms: Phanera variegata Benth), commonly known as orchid tree or Kachnar belongs to the family of Leguminosae and found throughout India. All parts of the plants are used in the treatment of many ailments such as obesity, dyspepsia, bronchitis, leprosy, ulcer etc. The objective of the present study was to assess the in- vitro antioxidant and anti-obesity properties of different solvent (hexane, chloroform, ethyl acetate, acetone, methanol and distilled water) extracts of Bauhinia variegataleaves. All the solvent extracts were found to contain different phytochemicals with bioactive properties at varying concentrations.The results of extraction showed that methanol was the suitable solvent for extraction of phytochemical as it recorded highest yield of 6.80%. The phytochemical assay results showed the highest polyphenol content in methanol extract (243 μg GAE/mg) and flavonoids content in chloroform extract (1.87 μg CE/g).The in-vitro antioxidant and anti obesity property was observed more in methanolic extract than the other extracts. The overall study suggests that Bauhinia variegataleaf extract could be a potential ingredient for the preparation of nutraceuticals to treat obesity and oxidative stress related complications.

Author Biographies

M. M. Patil, Defence Food Research Laboratory, Mysuru - 570 011, India

Dr M.M. Patil obtained his MVSc (Veterinary Microbiology) from Veterinary College Bangalore, Bangalore, India. He is currently working as Scientist ‘C’ at Defence Food Research Laboratory, Mysore. He has made contribution in the field of biopreservatives, bioactive phytochemicals and food bio-preservation.

T. Anand, Defence Food Research Laboratory, Mysuru - 570 011, India

Dr T. Anand obtained MSc (Virology) from Sri Venkateswara University, Tirupati, Andhra Pradesh and Ph.D (Microbiology) from Osmania University, Hyderabad, Telangana. He is currently working as Scientist ‘E’ at Defence Food Research Laboratory, Mysore. He has made contribution in the field of development and evaluation of functional foods/ nutraceuticals.

N. Ilaiyaraja, Defence Food Research Laboratory, Mysuru - 570 011, India

Dr N. Ilaiyaraja obtained his MSc (1999) and PhD (2005) in Biochemistry subject from Indian Agricultural Research Institute (IARI), New Delhi. He joined DFRL as Scientist ‘B’ in 2005, and currently serving as Scientist ‘D’ in Biochemistry and Nanosciences Division. He has also received several awards including laboratory scientist of the year award (2011), Defence Technology Spin-off award (collaborative, 2010). His area of expertise includes development and evaluation of functional foods/nutraceuticals for the benefits of armed soldiers.

Farhath Khanum, Defence Food Research Laboratory, Mysuru - 570 011, India

Dr Farhath Khanum obtained MSc (Medical Biochemistry) from Kasturba Medical College, Manipal, Karnataka and PhD from National Institute of Mental Health and Neuosciences (NIMHANS), Banaglore. She is currently working as Scientist ‘G’ at Defence Food Research Laboratory, Mysore. She has seven patents to her credit and has transferred ten technologies to industries. She has made contribution in the field of development and evaluation of functional foods/ nutraceuticals.