Open AccessBiochemical Evaluation of Trigonella foenum graecum (Fenugreek) With Special Reference to Phenolic Acids
Author(s) -
Muhammad Farhan Jahangir Chughtai,
Imran Pasha,
Muhammad Asim Shabbir,
Muhammad Adnan Haider,
Bahzad Afzal,
Shabbir Ahmad,
Muhammad Sajid Manzoor
Publication year - 2017
Publication title -
pakistan journal of scientific and industrial research. series b: biological sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.117
H-Index - 5
eISSN - 2223-2567
pISSN - 2221-6421
DOI - 10.52763/pjsir.biol.sci.60.3.2017.154.161
Subject(s) - trigonella , chemistry , food science , traditional medicine , medicine
In current study nutritional constituents of fenugreek seeds Trigonella foenum graecum andantioxidant potential was determined. Rheological aspects of fenugreek supplemented flour were evaluated.Total phenolic contents (TPC) were quantified by using spectrophotometer. TPC content was higher inethanol extract as compared to methanol extract, accounted for 9.11mg GAE/g, and 7.82mg GAE/g,respectively. High pressure liquid chromatography was used to analyze the individual phenolic acids.Chlorogenic acid was found in higher quantity accounted for 167. 9 mg/g and sinapic acid with lowestamount 8.6 mg/g. Composite flours with treatments T1, T2, T3 and T4 of fenugreek seed powder with wheatflour were prepared and their rheological properties revealed the T4 with best and healthy results.Physicochemical and sensory analysis of cookies depicted that T1 was best as compared to rest of thetreatments.