Open AccessEffect of Indigenous Processing Methods on Phenolics and Antioxidant Potential of Underutilized Legumes A cacia auriculiformis and P arkia roxburghii
Author(s) -
Sathya Arumugam,
Siddhuraju Perumal
Publication year - 2013
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12024
Subject(s) - dpph , chemistry , abts , food science , antioxidant , lipid peroxidation , botany , biochemistry , biology
The effect of soaking followed by autoclaving in various solutions such as ash, sodium bicarbonate, palm sugar and water; dry heating; and fermentation on antioxidant power of two underutilized legumes A cacia auriculiformis and P arkia roxburghii has been investigated. In comparison with the unprocessed ones, processed seed extracts of A cacia and P arkia have been registered with 1–29% loss and 4–29% gain of phenolics, respectively. The processing methods enhanced the reducing power (13–92%) and free radical‐scavenging activity on synthetic radicals (2,2′‐diphenyl‐1‐picryl‐hydrazyl [ DPPH ]: 5–31%; and 2,2‐azinobis [3‐ethyl benzothiazoline‐6‐sulfonic acid] diammonium salt [ ABTS ]: 1–80%). However, significant reductions were noticed on scavenging activity of biologically relevant radicals (hydroxyl: 8–87%; superoxide anion: 4–85%; and nitric oxide: 14–80%) and peroxidation inhibition (10–48%). Invariably, all the processing methods enhanced the protection capacity on erythrocytes and DNA against oxidative insults. Among the processing methods, dry heating and fermentation retained the antioxidant potential in A . auriculiformis and P . roxburghii , respectively, than other methods. Practical Applications Legume seeds, the protein‐rich plant sources, have to be cooked/processed before consumption so as to eliminate their native antiphysiological factors and to enrich their nutritional values. Daily consumption of legumes in preventing lifestyle diseases due to its phytoceuticals is best valued in the present scenario. Hence, this study demonstrated the effect of various processing methods on phenolics and the antioxidant capacity of two underutilized legumes A cacia auriculiformis and P arkia roxburghii by an array of in vitro tests. Knowledge on these types of locally available plants could provide useful data for the development of potential future crop resources for various food and feed applications and further reduces the pressure on conventional/cash crops.