Phenolic Content and Antioxidant Activity of Germinated and Cooked Pulses |
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| Authors: | Hardeep Singh Gujral Mamta Angurala Paras Sharma Jaspreet Singh |
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| Affiliation: | 1. Department of Food Science and Technology , Guru Nanak Dev University , Amritsar, India hsgujral7@yahoo.co.in;3. Department of Food Science and Technology , Guru Nanak Dev University , Amritsar, India;4. Riddet Institute, Massey University , Palmerston North, New Zealand |
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| Abstract: | Five commonly consumed pulses, Mah (Vigna mungo), Green mung (Vigna radiata), Arhar (Cajanas cajan), Masur (Lens esculantus), and Moth (Vigna aconitifolia), were studied for their total phenolic content and antioxidant activity after germination (12 and 24 h) and pressure cooking. Arhar had the highest total phenolic content (6.71 mg ferulic acid/g flour) whereas Moth had the least (1.54 mg/g). All pulses, except Moth, showed a significant decrease in total phenolic content after germination. The antioxidant activity of the pulses varied from 10.61 to 36.38% (DPPH radical scavenging activity), which significantly decreased with germination in all pulses except Moth. The total phenolic content highly correlated with the antioxidant activity in the pulses. Cooking lowered the total phenolic content by 10–45% and antioxidant activity by 27–68% in the control and germinated pulses. |
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| Keywords: | Pulses Total phenolic content Antioxidant activity |
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