Five different types of pulses commonly used in daily cuisine in India, viz. Lentil (Lens culinaris), Green gram (Vigna radiate), Bengal gram (Cicer arietinum), Red kidney beans (Phaseolus vulgaris) and Soybean (Glycine max), were analyzed for their in vitro antioxidant profile before and after thermal processing. The thermal processing included methods commonly employed in India for cooking, viz. pressure cooking, microwave treatment, boiling in water and boiling after overnight soaking. The assays performed included ABTS radical decolorization assay, DPPH radical decolorization assay, hydrogen peroxide scavenging assay and hydroxyl radical scavenging assay. The antioxidant profile of the five pulses improved significantly after microwave treatment. For other thermal processes, mixed results occurred where antioxidant activities were reduced in some cases.The study indicated a systematic approach to ascertain antioxidant quality of pulses after thermal treatment.
Key words: Antioxidant, Lens culinaris, Vigna radiate, Cicer arietinum, Phaseolus vulgaris, Glycine max
|
