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 name
Botanical name
FRAP (mg/100 g FeSO4 Eq)
Value
Raw
Conventional
Pressure
Microwave
1
Bengal gram dhal
Cicer arietinum
1679 ± 53.2a (100)
1909 ± 64.7a (114)
1968 ± 44.1a (117)
1973 ± 46.6a (118)
NS
2
Bengal gram dhal (roasted)
Cicer arietinum
1466 ± 125.2a (100)
1711 ± 109.5a (117)
1359 ± 114.5a (93)
1367 ± 103.5a (93)
NS
3
Bengal gram (whole grains)
Cicer arietinum
2283 ± 132.8a (100)
2560 ± 131.0b (112)
2676 ± 170.0b (117)
2177 ± 102.1a (95)
0.033
4
Black gram dhal (without peel)
Phaseolus mungo Roxb
1515 ± 41.4a (100)
1420 ± 80.1a (94)
1470 ± 46.5a (97)
1265 ± 47.8a (83)
NS
5
Green gram dhal
Phaseolus aureus Roxb
1066 ± 128.6a (100)
1371 ± 58.3a (128)
1042 ± 99.8a (98)
938 ± 85.7a (88)
NS
6
Green gram dhal (whole)
Phaseolus aureus Roxb
3098 ± 22.4a (100)
5490 ± 101.0b (177)
5785 ± 184.6c (187)
5505 ± 81.1b (178)
0.025
7
Lentil
Lens esculenta
1534 ± 54.0a (100)
1652 ± 121.0a (108)
2058 ± 109.0a (134)
1625 ± 107.9a (105)
NS
8
Peas green (dry)
Pisum sativum
1846 ± 80.8a (100)
3027 ± 93.7a (164)
3734 ± 71.0b (202)
2609 ± 64.5c (141)
0.016
9
Red gram dhal (without peel)
Cajanus cajan
2446 ± 84.9a (100)
3133 ± 81.6b (128)
4251 ± 106.6c (173)
2646 ± 84.8b (108)
0.016
10
Rajma (Black)
Phaseolus Vulgaris
6852 ± 66.4a (100)
6809 ± 125.2a (99)
7171 ± 81.4b (105)
7915 ± 130.5c (115)
0.025
11
Soya been
Glycine 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 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.