National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Oxidation process is one of the chief methods for producing free radicals in food, drugs and even living systems. Legumes are a source of not only essential nutrients required for life but also has a number of bioactive compounds required for the sustenance of good health and prevention of diseases. Germination is well known to significantly improve the bioavailability of nutrients and increase the phytochemical content of legumes. In the present study four sprouted legumes (T1- mung gram, T2- black gram, T3-pigeon pea and T4- Cowpea) were extracted in three different solvent systems (HWE, 60% EHWE and 60%MHWE) and investigated for their total phenolic content (TPC) and in-vitro antioxidant activity using different 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ABTS assay and reducing power assay. The sprouted legumes were also investigated for their Vitamin C content and total carotenoid content. The results revealed that 60% EHWE was best suited for extraction of TPC for T3 and T4 while 60% MHWE was better suited for T1 and T2 while 60% EHWE exhibited highest DPPH radical scavenging activities and reducing power assay for T4, T3 and T2 while 60% MHWE proved to be a better solvent for T1 while 60% MHWE exhibited highest ABTS scavenging activities for T1, T3 and T4. HWE was the least potent amongst all the solvent systems tested. T4 showed the highest TPC and antioxidant activities although no correlation was obtained between the TPC and antioxidant activities. The results of the study reveal that solvents with different polarity had significant effects on TPC and in-vitro antioxidant activities. This information may be of interest to the food industry as legumes are cheap sources of nutrients, bioactive compounds and sprouting is an inexpensive technique to improve their functional value which can be exploited for prevention of lipid oxidation in food systems.
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