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KMID : 1007520130220010187
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Food Science and Biotechnology
2013 Volume.22 No. 1 p.187 ~ p.194
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Antioxidant Properties of Legumes and Their Morphological Fractions as Affected by Cooking
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Hardeep Singh Gujral
Paras Sharma
Neha Gupta
Ali Abbas Wani
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Abstract
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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 moth beans (V. aconitifolia), and their morphological fractions were evaluated before and after cooking. Kidney beans had the highest total phenolic content (8.9 mg ferulic acid equivalents/g), DPPH free radical scavenging activity (38.1%), reducing power (85.5 μmol ascorbic acid equivalents/g), and total flavonoid content (0.9 mg catechin equivalents/g). Highest metal chelating activity was observed for moth beans (93.3%). The antioxidant properties of the seed coat in all the legumes were manifold higher as compared to the whole legume or its respective endosperm and removal of the seed coat significantly reduced the antioxidant activity. Although cooking brought about a reduction in the antioxidant activity of the legumes in majority of the legumes and their fractions, an increase in the metal chelating activity was observed.
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KEYWORD
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antioxidant activity, steam cooking, legume, metal chelating activity, total flavonoid content
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