کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10552799 | 967609 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
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 Tamarindus indica L., collected from South India, were investigated. The total free phenolic content of the investigated samples ranged between 4.24 and 8.75 g catechin equivalent/100 g extract dry matter (DM). The extracts showed promising ferric reducing/antioxidant power (FRAP, 110-280 mmol Fe[II]/g extract), antioxidant activity (inhibition of β-carotene degradation, 32.37-57.69%) and radical scavenging activities against 2,2-diphenyl-1-picryl-hydrazyl (DPPH, 49.97-81.31%) and superoxide (42.21-61.65%). In all the studied seed materials, sprouting + oil-frying treatment revealed significantly higher total free phenolic content, antioxidant and type II diabetes relevant functionality, than open-pan roasting or soaking + cooking. Hence, sprouting + oil-frying is recommended as valuable processing method for the use of wild legume grains in the local production of supplementary foods with the potential to manage type II diabetes in the malnourished socio-economically weaker section of Indian population.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 24, Issue 7, November 2011, Pages 935-943
Journal: Journal of Food Composition and Analysis - Volume 24, Issue 7, November 2011, Pages 935-943
نویسندگان
V. Vadivel, W. Stuetz, V. Scherbaum, H.K. Biesalski,