Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan
Germination of seeds is a complex process linked to various molecular and biochemical changes that increase the nutritional value. This research has studied the impact of germination on the enzymatic and non-enzymatic antioxidant activities of five domestic staple legumes from Pakistan: chickpea, mu...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2207778 |
| _version_ | 1826908927960285184 |
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| author | Ambreen Naz Kashif Razzaq Nighat Raza Muzzamal Hussain Ahmed Mujtaba Muhammad Inam Afzal Muhammad Umer Amnah Mohammed Alsuhaibani Amal Hassan Al-Shawi Maryam Umar Zarina Mushtaq Muhammad Imran Entessar AL JBawi |
| author_facet | Ambreen Naz Kashif Razzaq Nighat Raza Muzzamal Hussain Ahmed Mujtaba Muhammad Inam Afzal Muhammad Umer Amnah Mohammed Alsuhaibani Amal Hassan Al-Shawi Maryam Umar Zarina Mushtaq Muhammad Imran Entessar AL JBawi |
| author_sort | Ambreen Naz |
| collection | DOAJ |
| description | Germination of seeds is a complex process linked to various molecular and biochemical changes that increase the nutritional value. This research has studied the impact of germination on the enzymatic and non-enzymatic antioxidant activities of five domestic staple legumes from Pakistan: chickpea, mung bean, soybean, lentil, and peanut. The maximum moisture content was recorded for chickpea, i.e., 11.7 ± 0.05 g 100 g−1 followed by lentil, soybean, peanut, and mung bean as 9.65 ± 0.02, 8.07 ± 0.01, 7.6 ± 0.01, and 7.31 ± 0.01 g 100 g−1, respectively. The overall augmentation in catalase activity during germination (days 1 to 4) was maximum for lentils, i.e., 76.22%, and ascorbate peroxidase activity for peanuts, i.e., 62.09%. The soybean showed a clear difference from the 1st to 4th days of germination for peroxide activity among all selected legumes with a 37.29% increase. A maximum change in superoxide dismutase was noticed in mung bean. The mung bean also had the highest variation in total flavonoid contents, while total phenolic contents were higher in the chickpea. The radical scavenging activity varied higher in peanuts, while the ascorbic acid content was maximum for soybeans. Among all selected legumes, non-germinated chickpeas showed a lower DPPH value, i.e., 1.15 ± 0.03%, whereas the highest DPPH value was observed in lentils (69.84 ± 0.05%). Thus, the incorporation of ready-to-eat (RTE) germinated legumes with high antioxidant activity would be a contemporary addition to the everyday meal. |
| first_indexed | 2024-03-11T18:20:29Z |
| format | Article |
| id | doaj.art-cd61971eea99400ab615d566d2b3a3f2 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2025-02-17T09:31:50Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-cd61971eea99400ab615d566d2b3a3f22025-01-02T10:41:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012611230124310.1080/10942912.2023.2207778Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from PakistanAmbreen Naz0Kashif Razzaq1Nighat Raza2Muzzamal Hussain3Ahmed Mujtaba4Muhammad Inam Afzal5Muhammad Umer6Amnah Mohammed Alsuhaibani7Amal Hassan Al-Shawi8Maryam Umar9Zarina Mushtaq10Muhammad Imran11Entessar AL JBawi12Department of Food Science & Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, PakistanDepartment of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan, PakistanDepartment of Food Science & Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, PakistanDepartment of Food Sciences, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, Faculty of Engineering and Technology, Hamdard University Islamabad, Islamabad, PakistanDepartment of Biosciences, COMSATS University Islamabad, Islamabad, PakistanDepartment of Biosciences, COMSATS University Islamabad, Islamabad, PakistanDepartment of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiaDepartment of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiaDepartment of Food Sciences, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Sciences, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, University of Narowal-Pakistan, Narowal, PakistanAgricultural Extension Directorate, MAAR, Damascus, SyriaGermination of seeds is a complex process linked to various molecular and biochemical changes that increase the nutritional value. This research has studied the impact of germination on the enzymatic and non-enzymatic antioxidant activities of five domestic staple legumes from Pakistan: chickpea, mung bean, soybean, lentil, and peanut. The maximum moisture content was recorded for chickpea, i.e., 11.7 ± 0.05 g 100 g−1 followed by lentil, soybean, peanut, and mung bean as 9.65 ± 0.02, 8.07 ± 0.01, 7.6 ± 0.01, and 7.31 ± 0.01 g 100 g−1, respectively. The overall augmentation in catalase activity during germination (days 1 to 4) was maximum for lentils, i.e., 76.22%, and ascorbate peroxidase activity for peanuts, i.e., 62.09%. The soybean showed a clear difference from the 1st to 4th days of germination for peroxide activity among all selected legumes with a 37.29% increase. A maximum change in superoxide dismutase was noticed in mung bean. The mung bean also had the highest variation in total flavonoid contents, while total phenolic contents were higher in the chickpea. The radical scavenging activity varied higher in peanuts, while the ascorbic acid content was maximum for soybeans. Among all selected legumes, non-germinated chickpeas showed a lower DPPH value, i.e., 1.15 ± 0.03%, whereas the highest DPPH value was observed in lentils (69.84 ± 0.05%). Thus, the incorporation of ready-to-eat (RTE) germinated legumes with high antioxidant activity would be a contemporary addition to the everyday meal.https://www.tandfonline.com/doi/10.1080/10942912.2023.2207778Enzymatic antioxidantscatalase activitysuperoxide dismutasegerminated legumestotal flavonoid contentsascorbic acid |
| spellingShingle | Ambreen Naz Kashif Razzaq Nighat Raza Muzzamal Hussain Ahmed Mujtaba Muhammad Inam Afzal Muhammad Umer Amnah Mohammed Alsuhaibani Amal Hassan Al-Shawi Maryam Umar Zarina Mushtaq Muhammad Imran Entessar AL JBawi Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan International Journal of Food Properties Enzymatic antioxidants catalase activity superoxide dismutase germinated legumes total flavonoid contents ascorbic acid |
| title | Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan |
| title_full | Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan |
| title_fullStr | Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan |
| title_full_unstemmed | Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan |
| title_short | Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan |
| title_sort | evaluation of enzymatic and non enzymatic antioxidant potential of sprouted indigenous legumes from pakistan |
| topic | Enzymatic antioxidants catalase activity superoxide dismutase germinated legumes total flavonoid contents ascorbic acid |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2207778 |
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