Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes |
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Authors: | Ren‐You Gan Nagendra P Shah Ming‐Fu Wang Wing‐Yee Lui Harold Corke |
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Affiliation: | 1. School of Biological Sciences, The University of Hong Kong, Hong Kong, China;2. Glyn O. Phillips Hydrocolloid Research Centre, Hubei University of Technology, Wuchang, Wuhan, China |
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Abstract: | This study was designed to investigate the influences of fermentation by naturally occurring bacteria on legumes and lactic acid bacteria on antioxidant capacity and polyphenols in both soluble and bound extracts of eight common edible legumes, including black cow gram, mottled cowpea, speckled kidney bean, lentil, small rice bean, small runner bean and two soya beans. Fermentation had varying effects on the antioxidant capacity of soluble and bound extracts in different edible legumes, with fermented mottled cowpea, speckled kidney bean and small rice bean showing increased total antioxidant capacity. In addition, fermentation in general enhanced total phenolic content in all the selected legumes, which could be associated with the biotransformation between soluble phenolics and the release of bound phenolics induced by micro‐organisms involved in the fermentation process. Phenolic compounds, such as catechin, were increased in fermented mottled cowpea. Overall, fermentation could increase the bioavailability of legume polyphenols and fermented legume powders rich in antioxidant polyphenols can be used to develop novel functional foods. |
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Keywords: | Antioxidant capacity bound phenolics edible legume fermentation lactic acid bacteria total phenolic content |
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