Antioxidant activity evaluation of aqueous extracts of chickpea and lentil seedlings

Abstract

The aim of the study was to explore the antioxidant activity of aqueous extracts of leguminous crop seedlings - chickpea and lentils. For the study of antioxidant activity, an in vitro method of autooxidation of adrenaline in an alkaline medium was used. The process of adrenaline autooxidation was investigated as a model reaction of quinoid oxidation, proceeding through a series of intermediate stages with the formation of the final product of adrenochrome. The accumulation of the adrenaline autooxidation intermediate product - adrenalinquinone - in an aqueous-alkaline medium and in the presence of aqueous chickpea or lentil extracts was recorded using a UV 1700 spectrophotometer (Shimadzu) at a wavelength of 348 nm. It was revealed that aqueous extracts of legumes exhibit antioxidant activity. Inhibition of adrenaline autooxylation with a selected exposure time of 5 minutes in the presence of aqueous extracts of lentils was 25%, and of chickpea - 16%. The interrelation of the manifestation of the antioxidant activity of seedlings and the content of biologically active compounds with reducing properties (reducing sugars, flavonoids, vitamin C and tannins) was revealed.

Antioxidant activity and total phenolic contents of dried and germinated legumes

“…Antioxidant capacity (AC) of legumes is due to active micro and macro elements (polysaccharides, vitamins, amino acids proteins) 38 . In this study, germinated lentils (Masoor) contained maximum ACs than dried lentils (Masoor) similarly the work of Dalaram et al 39 but contrary to lentils of Gubanenko et al 40 and Zhao et al 29 . Researchers supported that AOA (Antioxidant activity) increased as the germination time increased 25 , e.g., in mung beans, soybeans, black beans 33 , lentil seeds 41 , kidney beans 14,16 , chickpea seeds, fenugreek seeds, lentil seeds 26 and lupine seeds 36 .…”

“….In this research work, the TPCs of germinated legumes were observed in the following order: Red beans (Phaseolus vulgaris) 15 40. > Masoor (Lensculinaris) 11.76 > Mung (Vigna radiata) 10.2 > Mash (Vigna mungo) 8.93 > Cowpea (Vigna unguiculata) 3.46 > Black chickpae (Cicer arietinum) 2.79 > White chickpeas (Cicer arietinum) 2.52 mg GAE/g.…”

“…Gubanenko et al 40 revealed that seedlings of lentils show a slightly higher antioxidant activity than chickpea sprouts, whereas seeds of green pea, chickpea 43 and faba beans 39 dramatically contained maximum TAC. The seed coat of common bean exhibited greater antioxidant capacity (23.86-84.10%) than the cotyledon (0.66-29.77%) of all bean varieties 13 .…”