EFFECT OF THERMAL PROCESSING ON THE PHENOLIC ASSOCIATED HEALTH-RELEVANT FUNCTIONALITY OF SELECTED LEGUME SPROUTS AND SEEDLINGS

The effect of thermal processing on modification of phenolics-linked functionality of the sprout and seedling extracts of select legumes was investigated. Health-relevant functionality for type 2 diabetes-related alpha-amylase and alpha-glucosidase inhibition, hypertension-related angiotensin-converting enzyme 1 (ACE 1) inhibition and ulcer-related Helicobacter pylori inhibition was investigated. Thermal processing via autoclaving resulted in tissue browning, leading to higher total phenolic content and free radical scavenging-linked antioxidant activity. Thermal processing also improved the type 2 diabetes-related functionality. Fenugreek had the highest alpha-amylase and alpha-glucosidase inhibitory activity, followed by soybean, fava bean and mung bean. The H. pylori inhibitory activity of all extracts improved substantially after thermal processing with direct correlation to phenolic content and related antioxidant activity. The ACE 1 inhibitory activity and levo-dihydroxy phenylalanine content of most extracts declined with thermal processing.