4.3 Article

Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan

Journal

INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 26, Issue 1, Pages 1230-1243

Publisher

TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2023.2207778

Keywords

Enzymatic antioxidants; catalase activity; superoxide dismutase; germinated legumes; total flavonoid contents; ascorbic acid

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This research studied the impact of germination on the enzymatic and non-enzymatic antioxidant activities of five domestic staple legumes from Pakistan. The moisture content and antioxidant enzyme activities of the legumes varied during germination. The findings suggest that incorporating germinated legumes with high antioxidant activity into everyday meals would be a contemporary addition.
Germination of seeds is a complex process linked to various molecular and biochemical changes that increase the nutritional value. This research has studied the impact of germination on the enzymatic and non-enzymatic antioxidant activities of five domestic staple legumes from Pakistan: chickpea, mung bean, soybean, lentil, and peanut. The maximum moisture content was recorded for chickpea, i.e., 11.7 +/- 0.05 g 100 g(-1) followed by lentil, soybean, peanut, and mung bean as 9.65 +/- 0.02, 8.07 +/- 0.01, 7.6 +/- 0.01, and 7.31 +/- 0.01 g 100 g(-1), respectively. The overall augmentation in catalase activity during germination (days 1 to 4) was maximum for lentils, i.e., 76.22%, and ascorbate peroxidase activity for peanuts, i.e., 62.09%. The soybean showed a clear difference from the 1(st) to 4(th) days of germination for peroxide activity among all selected legumes with a 37.29% increase. A maximum change in superoxide dismutase was noticed in mung bean. The mung bean also had the highest variation in total flavonoid contents, while total phenolic contents were higher in the chickpea. The radical scavenging activity varied higher in peanuts, while the ascorbic acid content was maximum for soybeans. Among all selected legumes, non-germinated chickpeas showed a lower DPPH value, i.e., 1.15 +/- 0.03%, whereas the highest DPPH value was observed in lentils (69.84 +/- 0.05%). Thus, the incorporation of ready-to-eat (RTE) germinated legumes with high antioxidant activity would be a contemporary addition to the everyday meal.

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