Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing
Table 7
Effect of domestic processing on polyphenol content of commonly consumed pulses and legumes in India.
Sl. No.
Common name
Botanical name
Phenolic content (mg/100 g Gallic acid Eq.)
P value
Raw
Conventional
Pressure
Microwave
1
Bengal gram dhal
Cicer arietinum
92.6 ± 5.5a (100)
90.6 ± 6.5a (98)
98.6 ± 4.0a (106)
86.0 ± 5.5a (93)
NS
2
Bengal gram dhal (roasted)
Cicer arietinum
116.3 ± 7.7a (100)
105.6 ± 6.1a (91)
108.6 ± 5.6a (93)
102.0 ± 10.5a (88)
NS
3
Bengal gram (whole grains)
Cicer arietinum
114.0 ± 10.4a (100)
154.6 ± 7.0b (136)
176.3 ± 4.5c (154)
113.3 ± 6.0d (99)
0.024
4
Black gram dhal (without peel)
Phaseolus mungo Roxb
69.3 ± 4.5a (100)
58.6 ± 3.0b (85)
60.0 ± 2.6b (86)
51.3 ± 3.2c (74)
0.022
5
Green gram dhal
Phaseolus aureus Roxb
41.3 ± 2.5a (100)
43.6 ± 1.1a (106)
43.0 ± 3.6a (104)
34.0 ± 3.0c (82)
NS
6
Green gram dhal (whole)
Phaseollus aureus Roxb
284.3 ± 6.5a (100)
249.3 ± 3.0b (88)
269.3 ± 4.5c (95)
243.6 ± 4.0b (86)
0.019
7
Lentil
Lens esculenta
64.3 ± 2.5a (100)
64.6 ± 3.5a (100)
59.0 ± 6.0a (92)
56.0 ± 2.6a (87)
NS
8
Peas green (dry)
Pisum sativum
82.3 ± 2.0a (100)
84.0 ± 2.6a (102)
103.3 ± 5.5b (126)
75.6 ± 3.5c (92)
0.024
9
Red gram dhal (without peel)
Cajanus cajan
70.0 ± 6.5a (100)
83.6 ± 4.6b (119)
81.6 ± 1.5b (117)
74.0 ± 4.5a (106)
0.035
10
Rajma (Black)
Phaseolus Vulgaris
146.6 ± 7.0a (100)
186.0 ± 4.5b (127)
195.6 ± 9.7c (133)
159.3 ± 2.5c (109)
0.020
11
Soya bean
Glycine max Merr.
81.6 ± 3.5a (100)
82.0 ± 7.5a (100)
98.3 ± 5.0a (121)
94.3 ± 6.0a (116)
NS
Pooled samples were analyzed in triplicates. Data is presented as mean ± SD. Mean values were compared by nonparametric Kruskal Wallies test of one way ANOVA. Differences in alphabets are significantly different atP < 0.05. Percent gain or loss calculated when raw value taken as 100%. Percent recovery values are given in parenthesis. Decimal points are not given due to higher numbers.
