Assessment of Pod Coats for the Study of Antioxidant Prospective in Cowpea, Mungbean and Moth Bean

Nehra, Sukriti; Singh, Sushila; Rani, Sonia

doi:10.20546/ijcmas.2018.703.399

Cited by 2 publications

(2 citation statements)

References 5 publications

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“…However, the tocopherol content was low in pulse and legume byproducts. Although some tocopherols have been detected in other legume byproducts, such as green lentil hulls (Sun et al., 2020) and pods of cowpea, mung bean, and moth bean (Nehra et al., 2018), the generally low levels have limited the evaluation of such byproducts in functional foods.…”

Section: Nutritional and Bioactive Propertiesmentioning

confidence: 99%

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Nartea

Kuhalskaya

Fanesi

et al. 2023

Comp Rev Food Sci Food Safe

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The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea. However, this has also increased the quantity of non-utilized byproducts (such as seed coats, pods, broken seeds, and wastewaters) that could be exploited as sources of ingredients and bioactive compounds in a circular economy. This review focuses on the incorporation of legume byproducts into foods when they are formulated as flours, protein/fiber or solid/liquid fractions, or biological extracts and uses an analytical approach to identify their nutritional, health-promoting, and techno-functional properties. Correlation-based network analysis of nutritional, technological, and sensory characteristics was used to explore the potential of legume byproducts in food products in a systematic manner. Flour is the most widely used legume-based food ingredient and is present at levels of 2%-30% in bakery products, but purified fractions and extracts should be investigated in more detail. Health beverages and vegan dressings with an extended shelf-life are promising applications thanks to the techno-functional features of legume byproducts (e.g., foaming and emulsifying behaviors) and the presence of polyphenols. A deeper exploration of eco-friendly processing techniques (e.g., fermentation and ohmic treatment) is necessary to improve the techno-functional properties of ingredients and the sensory characteristics of foods in a sustainable manner. The processing of legume byproducts combined with improved legume genetic resources could enhance the nutritional, functional, and technological properties of ingredients to ensure that legume-based foods achieve wider industrial and consumer acceptance.

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Section: Nutritional and Bioactive Propertiesmentioning

confidence: 99%

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Nartea

Kuhalskaya

Fanesi

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Extreme ROS attack lipids, carbohydrates, proteins, DNA and consequence into oxidative stress, that leads to various disorders and diseases (Velioglu et al, 1998;Tapiero et al, 2002;Gagan et al, 2018). Legumes are an economic source of proteins, dietary fibres, micronutrients and other bioactive compounds like polyphenols (Nehra et al, 2018). Phenolic compounds are bioactive phytoconstituents having a noteworthy role in control and inhibition of tissue damage by activated oxygen species.…”

Section: Introductionmentioning

confidence: 99%

Comparative Biochemical Analysis of Secondary Metabolites in Commonly Grown Legume Varieties

Rani

Nehra

Khabiruddin

et al. 2019

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In this research study, quantitative determination of phytoconstituents in seed coat, dehusked raw dal, cooked dal and whole seed of locally grown pulses viz. pigeonpea, lentil, desi and kabuli chickpea, and ricebean was carried out. Among the four treatments of all the pulses, highest yield in methanol was found in ricebean. Total phenolic content (mg GAEg-1) varied from 1.72-103.62 in all of the extracts. Similarly, flavonoids (mg CAEg-1) ranged from 1.13 to 33.66 which also found to be reduced in dehulled and cooked extracts. o-Dihydric phenols, hydrophobic and hydrophilic phenols followed order as: seed coat> whole seed> raw dal> cooked dal. Results obtained by DPPH method showed that free radical scavenging capacities ranged from 53.80 to 92.00% while antioxidant activity ranged from 51.00 to 78.60% by FTC method. A highly significant correlation (plessthan0.05) between antioxidant activities/free radical scavenging efficiencies and phenolic contents as well as flavonoids was observed in most of the extracts under study. The results concluded that the pulse seed extracts may be valuable natural source of secondary metabolites for nutraceutical industry.

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Assessment of Pod Coats for the Study of Antioxidant Prospective in Cowpea, Mungbean and Moth Bean

Cited by 2 publications

References 5 publications

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties

Comparative Biochemical Analysis of Secondary Metabolites in Commonly Grown Legume Varieties

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