Morphological, phytochemical, techno-functional characterization and antimicrobial potential of Bauhinia variegata L. flower and bud powder for various food applications

Abstract

Bauhinia variegata L. is a medicinal plant with significant bioactive and nutritional properties. The characterization and stability of bioactive compounds in Bauhinia variegata flower and bud powder were investigated to evaluate their applicability in food products. This research revealed that its flower and bud powders possess prominent techno-functional properties. It demonstrated water holding capacity (14.86 ± 0.17 g/g) was higher in bud powder while, oil holding capacity (14.59 ± 0.05 g/g), solubility index (26.42 ± 0.09%) and swelling capacity (5.77 ± 0.04 cm³/g) found higher in flower powder. Also, both powders had prominent bio-functional attributes, bud powder contained higher total phenolic content (3617.20 ± 53.07 mg GAE/100 g), flavonoid content (1233.40 ± 24.07 mg QE/100 g), and the DPPH antioxidant activity i.e. 449.71 ± 15.07 mg TE/ 100 g. HPLC analysis confirms that flavonoids and phenolic acids are present in a good concentration in the active fraction of quercetin (239.29 and 139.50 ppm) followed by ferulic acid, caffeic acid, and cinnamic acid. FTIR confirmed the presence of functional groups such as phenols, carboxylic acid, alkanes, amide I, and fatty acids. FE-SEM imaging revealed the presence of macromolecular deposits. Macro and micro minerals in flowers and buds were also quantified in good concentrations. Based on the findings, incorporating Bauhinia variegata flower and bud powders into various food formulations is highly recommended.