Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods

@article{Vadivel2011TotalFP,
  title={Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods},
  author={V. Vadivel and W. Stuetz and V. Scherbaum and H. Biesalski},
  journal={Journal of Food Composition and Analysis},
  year={2011},
  volume={24},
  pages={935-943}
}
Abstract In the present study, the total free phenolic content, antioxidant activity and type II diabetes-related enzyme inhibition properties of methanolic extracts of certain promising immature wild type under-utilized legume grains, such as Abrus precatorius L., Acacia leucopholea Willd., Bauhinia variegata L., Canavalia gladiata (Jacq.) DC., Cassia floribunda Cav., Entada scandens Benth., Indigofera linifolia (L.f.) Retz., Mucuna pruriens (L.) DC., Sesbania bispinosa (Jacq.) Wight. and… Expand
Bioactive compounds extracted from Indian wild legume seeds: antioxidant and type II diabetes–related enzyme inhibition properties
TLDR
Seven different wild legume seeds from various parts of India were analyzed for total free phenolics, l-Dopa, phytic acid and their antioxidant capacity (ferric-reducing antioxidant power [FRAP] and 2,2-diphenyl-1-picrylhydrazyl [DPPH] assay) and type II diabetes–related enzyme inhibition activitiy (α-amylase). Expand
Effect of different processing methods on antioxidant activity of underutilized legumes, Entada scandens seed kernel and Canavalia gladiata seeds.
  • G. Sasipriya, P. Siddhuraju
  • Chemistry, Medicine
  • Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
  • 2012
TLDR
The sample extracts of raw and dry heated samples protected DNA damage at 10 μg and dry heating in E. scandens and C. gladiata would be a suitable method for adopting in domestic or industrial processing. Expand
Effect of roasting on phenolics composition, enzymes inhibitory and antioxidant properties of cowpea pulses
Research has shown that different processing techniques affect the bioactive components in grain foods and their bioactivities. Hence, this study evaluated effect of roasting temperature (150 and 180Expand
Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India
TLDR
It is demonstrated that split beans of coastal sand dune Canavalia fermented by R. oligosporus endowed with high bioactive principles as well as antioxidant potential and thus serve as future nutraceutical source. Expand
Antioxidant properties of legumes and their morphological fractions as affected by cooking
The antioxidant properties of 6 legumes: green gram (Vigna radiate), red kidney beans (Phaseolus vulgaris), chickpea (Cicer arietinum), red lentil (Lens esculenta), soybean (Glycine max), and mothExpand
Phenolic antioxidants in some Vigna species of legumes and their distinct inhibitory effects on α-glucosidase and pancreatic lipase activities.
TLDR
Vigna species of legumes are potential source of antioxidant phenolics and also great sources of strong natural inhibitors for α-glucosidase and lipase activities, and showed distinct variations in the inhibition of enzymes associated with hyperglycemia and hyperlipidemia. Expand
Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
Abstract Whole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain. Hence, this study investigated enzymes (pancreaticExpand
Antioxidant Activity, Antinutritional Factors and Technological Studies on Raw and Germinated Barley Grains (Hordeum vulgare. L)
This study was revealed for investigate the effect of germination on physical, chemical, mineral composition, vitamins content and nutritional characteristics of each variety of Egyptian barleyExpand
Effect of Indigenous Processing Methods on Phenolics and Antioxidant Potential of Underutilized Legumes Acacia auriculiformis and Parkia roxburghii
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 underutilizedExpand
Antioxidant activity, nuetraceutical profile and health relevant functionality of nine newly developed chickpea cultivars (Cicer arietinum L.)
The present study was designed to analyze the phenolic content, antioxidant and antidiabetic properties of newly developed desi and kabuli chickpea cultivars. Total polyphenolic content ranged fromExpand
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 50 REFERENCES
Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)
Abstract Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics. In the current study, we determined the effects of two processing methods (soaking andExpand
The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts
Abstract The antioxidative properties and total phenolic contents of two varieties of cowpea (Vigna unguiculata) were examined. The raw, dry heated and hydrothermal treated samples were extractedExpand
Antioxidant and free radical scavenging capacity of the underutilized legume, Vigna vexillata (L.) A. Rich
Abstract The raw and processed seeds of the underutilized legume, Vigna vexillata (L.) A. Rich were extracted with 70% acetone and used for the evaluation of its antioxidant potential. The differentExpand
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
This study examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected followingExpand
The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts
Abstract The antioxidative properties and total phenolic contents of Vigna aconitifolia were examined. The raw and dry heated samples were extracted with 70% acetone and the extracts wereExpand
Antioxidant Activity of Pea (Pisum sativum L.) Seed Coat Acetone Extract
The contents of phenolic compounds in seed coat of pea and their antioxidative properties were examined. The pea seed coat was extracted with acetone-water (7:3 v/v) mixture and the extract wasExpand
Contribution of low molecular weight antioxidants to the antioxidant screen of germinated soybean seeds
Soybean seed of the Mazovia variety (Glycine max) were germinated in the dark at a constant temperature of 25°C up to 168 h (24 h × 7). Changes in content of low molecular weight antioxidants (LMWA)Expand
Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings
Abstract The effect of thermal processing via autoclaving on modifications of total phenolics, antioxidant activity and functionality of wheat, buckwheat, corn and oats sprouts and seedlings wereExpand
Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors
The phenyl propanoid pathway (PPP) was stimulated in mung bean sprouts through the pentose phosphate and shikimate pathways, by natural elicitors such as fish protein hydrolysates (FPH), lactoferrinExpand
Antioxidant and free radical-scavenging activities of seeds and agri-wastes of some varieties of soybean (Glycine max)
Abstract In order to find antioxidant potential, seeds of 30 varieties of Glycine max were studied for their total phenolic contents (TPC), flavonoids and antioxidant activity (AOA). The seedExpand
...
1
2
3
4
5
...