Effects of processing and digestive enzymes on retention, bioaccessibility and antioxidant activity of bioactive components in food mixes based on legumes and green leaves

Legume and green based food mixes were used to study the effect of processing on retention and bioaccessibility of bioactive components and their antioxidant activity in digestive enzyme treated aqueous extracts. The study aimed to evaluate changes in antioxidant components and activity in food mixes resembling processed foods. Decorticated green gram (Vigna radiata) and amaranth greens (Amaranthus caudatus) were cooked and divided into three parts for frozen (fresh), room and refrigerated temperatures (dehydrated) storage and analyzed at periodic intervals. Dehydration did not affect total and bioaccessible polyphenols and flavonoids, though carotenoids were reduced. Storage conditions influenced the retention of bioactive components and their bioaccessibility, which decreased with increasing storage duration. Losses were comparatively lesser in samples stored at cold temperatures. Storage duration did not affect the bioaccessibility of carotenoids. Aqueous extracts of food mix showed considerable antioxidant activity, which reduced significantly after enzyme treatment. It can be concluded that processing and storage conditions influenced the antioxidant components, their bioaccessibility and antioxidant activity of food mix treated with digestive enzymes.