Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India

作者：Niveditha Vedavyas R; Sridhar Kandikere R^*

来源：Journal of Food Science and Technology-Mysore, 2014, 51(11): 3253-3260.

DOI：10.1007/s13197-012-0830-9

• Antioxidant activity
• Bioactive compounds
• Canavalia
• Fermentation
• Rhizopus oligosporus
• Seeds

The raw and processed (cooked and cooked + solid-state fermented with Rhizopus oligosporus) split beans of two landraces of coastal sand dune wild legumes (Canavalia cathartica and Canavalia maritima) of the southwest coast of India were examined for bioactive compounds (total phenolics, tannins and vitamin C) and antioxidant potential (total antioxidant activity, ferrous-ion chelating capacity, DPPH free radical-scavenging activity and reducing activity). One-way ANOVA revealed significant elevation of bioactive compounds as well as antioxidant activities in fermented beans compared to raw and cooked beans in both legumes (p< 0.001). The EC50 values in fermented beans of both legumes were significantly lowest compared to raw and cooked beans (p< 0.001). In principal component analysis, total phenolics along with antioxidant activities (total antioxidant, ferrous-ion chelating and free radical-scavenging activities) of fermented beans of C. cathartica, while total antioxidant and free radical-scavenging activities of fermented beans of C. maritima were clustered. The present study demonstrated that split beans of coastal sand dune Canavalia fermented by R. oligosporus endowed with high bioactive principles as well as antioxidant potential and thus serve as future nutraceutical source.

• 出版日期2014-11