IJCRR - 8(13), July, 2016
EFFECT OF DIFFERENT PROCESSING METHODS ON POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF BROAD BEANS (VICIA FABA)
Author: Pinki Saini, Priyanka Singh, Shreyasi Dubey, and Ayushi Srivastava
Objective: The effects of processing on total phenolic components and antioxidant activity in commonly consumed broad bean was investigated. Methods: The raw and processed samples were extracted with 70% methanol and analysed for antioxidant components and antioxidant activity.
Results: Processing of legumes caused decrease in total phenolic content when compared to the raw samples. However, the dry heating caused remarkable increase in tannin contents (6.98±0.53 g TAE/100 g extract). The flavanoid and β carotene content was significantly reduced on processing of samples. Raw sample of D. lablab was found to possess the highest DPPH (73.5±2.5%), Reducing power (4.9±0.68 mg ascorbic acid/gm) and Iron chelating capacity than other samples. Conclusion: Maximum retention of antioxidant activity was observed in dry heated samples. Higher correlation was found between phenolic content and chelating capacity (r2=0.945) but a poor correlation with DPPH. Moreover, the content of tannins gave good correlation (r2=0.745–0.913) with Iron chelating and DPPH assays.
Keywords: Processing, Antioxidant, Broad beans, Total phenolics, Correlation
Pinki Saini, Priyanka Singh, Shreyasi Dubey, and Ayushi Srivastava. EFFECT OF DIFFERENT PROCESSING METHODS ON POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF BROAD BEANS (VICIA FABA) International Journal of Current Research and Review. 8(13), July, 06-11
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