alexa Effect of Processing on Phenolic Content and Antioxidant Activity of Four Commonly Consumed Pulses

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Effect of Processing on Phenolic Content and Antioxidant Activity of Four Commonly Consumed Pulses

Four commonly consumed pulses, faba bean, mung bean, soybean, zauki bean were studied for their total phenolic content and antioxidant activity after germination (12 and 24 h) and pressure cooking. Soybean had the highest total phenolic content (6.89 mg ferulic acid/g flour) whereas azuki bean had the least (2.54 mg/g). All pulses, except azuki bean, showed a significant decrease in total phenolic content after germination. The antioxidant activity of the pulses varied from 10.82 to 36.41% (DPPH radical scavenging activity), which significantly decreased with germination in all pulses except azuki. The total phenolic content highly correlated with the antioxidant activity in the pulses. Cooking lowered the total phenolic content by 12-51% and antioxidant activity by 16-67% in the control and germinated pulses.

 
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