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. 2025 Apr 16;80(2):110.
doi: 10.1007/s11130-025-01351-6.

Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia speciosa Seeds

Lakeisha Fidelia Limas  1 , Ethel Jeyaseela Jeyaraj  1 , Khuen Yen Ng  2 , Wee Sim Choo  3
Affiliations

Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia speciosa Seeds

Lakeisha Fidelia Limas et al. Plant Foods Hum Nutr. .

Abstract

This study investigated the effects of boiling, steaming, and microwaving on the total phenolic content (TPC), cyclic polysulfide content, antioxidant, and antibacterial properties of Parkia speciosa seeds. Ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of the seeds were evaluated. The main antibacterial components of P. speciosa seeds, cyclic polysulfides were characterized using Gas Chromatography-Mass Spectrometry analysis and evaluated using a broth microdilution method against seven gram-positive and five gram-negative bacterial strains. Microwaving displayed the highest decrease in TPC, followed by boiling, while steaming retained most TPC. Thermal treatment did not affect DPPH free radical scavenging activity but significantly reduced the FRAP of the seeds. Uncooked seeds exhibited significant antibacterial activity against the 12 bacterial strains with minimum inhibitory concentration (MIC) values of 5-40 mg/mL. Thermal treatment of the seeds displayed reduced antibacterial activity, a decreased amount of 1,2,4,5-tetrathiane whereas 1,3,5-trithiane and 1,2,5,6-tetrathiocane were detected.

Keywords: Parkia speciosa; Antimicrobial; Antioxidant; Bitter bean; Cyclic polysulfide; Stink bean.

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Conflict of interest statement

Declarations. Ethical Approval: Not applicable. Consent To Participate: Not applicable. Consent for Publication: Not applicable. Competing Interests: The authors declare no competing interests.

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