Articles

Effect of Soaking Duration of Mucuna prurian Seeds on Chemical Composition Changes

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This study is conducted to evaluate how different durations of soaking influence the levels of hydrogen cyanide (HCN), tannins, phenolic compounds, and soluble proteins present in fresh Mucuna pruriens seeds. The study was carried out on December 13, 2024 – December 27, 2024. This study involved four different treatment levels, each repeated four times: P0 (no immersion), P1 (submerged for 48 hours), P2 (submerged for 96 hours), and P3 (submerged for 144 hours).Then treated Mucuna prurian seeds were tested for the contents of cyanide, tannins, phenolics and soluble proteins. The data obtained were analyzed using analysis of variance (ANOVA) and continued with Duncan’s Multiple Range Test if there was a significant effect. The results showed that soaking Mucuna prurian had a significant effect (P<0,05) on the content of cyanide, tannins, phenolics and soluble proteins. The conclusion of this research is soaking Mucuna prurian seed of 96 hours would reduce the chemical content recognized as antinutritional factors that inhibit digestibility of nutrients, so it might improve broiler if Mucuna prurian seed would be used as feed ingredient.

Investigation of Antioxidant Activities of Different Plants Grown in Baku

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This work aims to evaluate the antioxidant activities of various plants (Eupatorium maculatum, Pinus eldarica and Ficus benghalensis) grown in Baku. Antioxidants are bioactive compounds that prevent cell damage by combating oxidative stress and play an important role in the prevention of many chronic diseases including cardiovascular diseases, cancer and neurodegenerative disorders. The antioxidant potential of plants is closely related to the amount of phenolic compounds and flavonoids they contain. Within the scope of the study, three different plant species (Eupatorium maculatum, Pinus eldarica and Ficus benghalensis) widely distributed in Baku were selected and their extracts were prepared using ethanol. Then, in order to evaluate the antioxidant activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity assay and cupric reducing antioxidant capacity (CUPRAC) assay were applied. At the same time, total phenolic and flavonoid contents were determined by Folin-Ciocalteu and aluminum nitrate spectrophotometric methods. As a result of the analyzes, it was determined that some plants have high antioxidant potential, therefore, they have high potential for use in the pharmacological and functional food industry. It was revealed that plant extracts with high phenolic content in particular exhibited stronger antioxidant effects. The research results indicate that Baku’s local plant resources can be an important source of raw materials for the health and food industries. This study may provide the basis for more detailed biochemical studies of local plant species in the future and for a broader evaluation of their therapeutic potential. At the same time, the research results provide a useful scientific basis for further investigation of the application possibilities of new natural antioxidant resources in various industrial sectors.