Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L

• Published in: Journal of food composition and analysis Vol. 27; no. 1; pp. 52 - 60
• Main Authors: Nithiyanantham, Srinivasan, Selvakumar, Subramanian, Siddhuraju, Perumal
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01.08.2012; Elsevier
• Subjects: Antinutrient; Antioxidant activity; Biological and medical sciences; Cicer arietinum; Food composition; Food industries; Free radical scavenging capacity; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Metal chelating; Methods of analysis, processing and quality control, regulation, standards; Phenolics; Pisum sativum; Processing; Tannins; Tannins; Free radical scavenging capacity; Cicer arietinum; Antinutrient; Antioxidant activity; Pisum sativum; Food composition; Metal chelating; Phenolics; Processing; Vegetables; Extract; Metal; Flavonoid; Free radical; Polyphenol; Tannin; Dicotyledones; Angiospermae; Solvent; Food; Antioxidant; Chick pea; Grain legume; Leguminosae; Phenols; Spermatophyta
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2012.04.003

► Antioxidant activity of the raw and processed food legumes. ► Dry heated processes caused smaller loss in antioxidant activity. ► Beneficial information for the food and nutraceutical industry from legume seeds. Legumes are a rich source of proteins, dietary fiber, micronutrients and bioactive phytochemicals. The antioxidative properties and total phenolic contents of raw and processed (dry heating, autoclaving and soaking followed by autoclaving) seed extracts of Cicer arietinum and Pisum sativum were analyzed. The raw and processed seed samples were extracted with 80% methanol and 70% acetone separately and used for the evaluation of its antioxidant potential. Total phenolic and tannin content of raw and processed seed extracts ranged from 11.46–19.42mg/gextract and 1.03–14.64mg/gextract. In general, the raw seed extracts were the most potent antioxidant suppliers and free radical scavengers. Interestingly, among the various processing methods, dry heated sample registered higher DPPH (11.10gextract/gDPPH) and ABTS (124,634μmol/gextract) radical scavenging activity, metal chelating (2.34mgEDTA/gextract) and inhibition of bleaching (70%). These results indicated that processing methods significantly changed contents and activities of antioxidant components of C. arietinum and P. sativum. Nonetheless, the dry heating processing method proved to be advantageous in retaining the integrity of the appearance and texture of the legume with greater retention of antioxidant components and activities.