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Phenolic acid composition, antioxidant and antimicrobial activities of green gram ( vigna radiata ) exudate, husk, and germinated seed of different stages
Author(s) -
Krishnappa Nithya Priya,
Basha Shaik Akbar,
Negi Pradeep Singh,
Prasada Rao Ummiti J.S.
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13273
Subject(s) - exudate , germination , gallic acid , food science , husk , flavonoid , chemistry , ferulic acid , antioxidant , botany , biology , biochemistry
Germinated green gram seeds are widely consumed in the world. During germination, significant volume of exudate is wasted. Total polyphenol, flavonoid and anthocyanin contents in exudate were 80.8 mg GAE/g, 52.42 mg CAE/g and 15.23 µg/g (dw), respectively. In exudate, sinapic acid content was the highest followed by ferulic and gallic acids. Similarly, polyphenol and flavonoid contents in germinated seeds increased, while in husk, it decreased significantly with the germination period, however, anthocyanin content decreased significantly in both. During germination, contents of tannic and gallic acids decreased, while contents of ferulic and sinapic acids increased in both seed and husk. Exudate exhibited potential antioxidant and antibacterial activities. First day germinated seed and husk had the highest antioxidant and antibacterial potential. Thus, exudate and germinated seed extracts can be used as nutraceuticals and used in functional foods. This is the first report on antioxidant and antibacterial properties of green gram exudate. Practical applications Germinated seeds are rich in nutrients and nutraceuitcals. Food industry produces significant amount of germinated green gram and these germinated seeds are consumed as raw as well as after mild processing. After germination, large quantities of liquid as well as husk are obtained. As germinating seeds produce antimicrobial compounds to protect the seedlings, during germination these compounds may leach into exudate. In the present study, we found that green gram exudate and the germinating seed husks possess stronger antioxidant and antibacterial activity against food borne bacteria compared to raw seed. The results suggest that the exudate can be a good source of natural preservatives in food products and it may be an alternative to the use of chemical additives in the food industry.