Review Article

Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing

Table 9

Effect of domestic processing on FRAP activity of commonly consumed Pulses and Legumes in India.

S. no.Common nameBotanical nameFRAP (mg/100 g FeSO4 Eq) Value
RawConventionalPressureMicrowave

1Bengal gram dhalCicer arietinum 1679 ± 53.2a
(100)
1909 ± 64.7a
(114)
1968 ± 44.1a  
(117)
1973 ± 46.6a
(118)
NS
2Bengal gram dhal (roasted)Cicer arietinum 1466 ± 125.2a  (100)1711 ± 109.5a  (117)1359 ± 114.5a  (93)1367 ± 103.5a  (93)NS
3Bengal gram (whole grains)Cicer arietinum 2283 ± 132.8a  (100)2560 ± 131.0b  (112)2676 ± 170.0b  (117)2177 ± 102.1a  (95)0.033
4Black gram dhal (without peel)Phaseolus mungo Roxb 1515 ± 41.4a  (100)1420 ± 80.1a  (94)1470 ± 46.5a  (97)1265 ± 47.8a  (83)NS
5Green gram dhalPhaseolus aureus Roxb 1066 ± 128.6a  (100)1371 ± 58.3a  (128)1042 ± 99.8a  (98)938 ± 85.7a  (88)NS
6Green gram dhal (whole)Phaseolus aureus Roxb 3098 ± 22.4a  (100)5490 ± 101.0b  (177)5785 ± 184.6c  (187)5505 ± 81.1b  (178)0.025
7LentilLens esculenta 1534 ± 54.0a  (100)1652 ± 121.0a  (108)2058 ± 109.0a  (134)1625 ± 107.9a  (105)NS
8Peas green (dry)Pisum sativum 1846 ± 80.8a  (100)3027 ± 93.7a  (164)3734 ± 71.0b  (202)2609 ± 64.5c  (141)0.016
9Red gram dhal (without peel)Cajanus cajan 2446 ± 84.9a  (100)3133 ± 81.6b  (128)4251 ± 106.6c  (173)2646 ± 84.8b  (108)0.016
10Rajma (Black)Phaseolus Vulgaris 6852 ± 66.4a  (100)6809 ± 125.2a  (99)7171 ± 81.4b  (105)7915 ± 130.5c  
(115)
0.025
11Soya beenGlycine max Merr.3778 ± 162.5a  (100)3504 ± 128.0a  (93)3714 ± 125.5a  (98)3502 ± 149.0a  (93)NS

Pooled samples were analysed 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 at P < 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.