Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

Abstract

Summary This study was designed to investigate the influences of fermentation by naturally occurring bacteria on legumes and lactic acid bacteria on antioxidant capacity and polyphenols in both soluble and bound extracts of eight common edible legumes, including black cow gram, mottled cowpea, speckled kidney bean, lentil, small rice bean, small runner bean and two soya beans. Fermentation had varying effects on the antioxidant capacity of soluble and bound extracts in different edible legumes, with fermented mottled cowpea, speckled kidney bean and small rice bean showing increased total antioxidant capacity. In addition, fermentation in general enhanced total phenolic content in all the selected legumes, which could be associated with the biotransformation between soluble phenolics and the release of bound phenolics induced by micro‐organisms involved in the fermentation process. Phenolic compounds, such as catechin, were increased in fermented mottled cowpea. Overall, fermentation could increase the bioavailability of legume polyphenols and fermented legume powders rich in antioxidant polyphenols can be used to develop novel functional foods.

The Impact of Sourdough Fermentation on Non‐Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes

“…Despite the quantitative changes observed for some phytochemicals, only slight differences in the in vitro and ex vivo antioxidant activities were observed before and after bean flour fermentation. These results and previous studies on lactic acid fermentation pointed out that fermentation could not significantly affect the antioxidant capacity of edible legumes (Gan et al., ; Limon et al., ; Torino et al., ).…”

“…However, controversial data on fermented legumes are reported in literature. Indeed, while Gan, Shah, Wang, Lui, and Corke () showed a significant polyphenols raise in eight selected edible legumes following lactic acid fermentation, Torino et al. () did not found any differences in the total polyphenols during lentil fermentation.…”

Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

“…Some more effective methods have been developed, such as acidic and alkalic hydrolysis, steam explosion, microwave-assisted extraction and ultrasound-assisted extraction. Fermentation by microorganisms is attracting increasing attention owing to its effectiveness and environmental friendliness, and has been reported to release phenolic acids effectively from materials such as soybean products, rye bran, finger millet and wholemeal rye sourdoughs (Hole et al, 2012;Gan et al, 2016;Koistinen et al, 2017;Peng et al, 2017). Fermentation by microorganisms is attracting increasing attention owing to its effectiveness and environmental friendliness, and has been reported to release phenolic acids effectively from materials such as soybean products, rye bran, finger millet and wholemeal rye sourdoughs (Hole et al, 2012;Gan et al, 2016;Koistinen et al, 2017;Peng et al, 2017).…”

Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)

“…These bioactive compounds have traditionally been considered as antinutrients, because they interfere with the assimilation of proteins, carbohydrates, and enzymes, thereby reducing food digestibility. However, recent interest in these bioactive compounds has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer and cardiovascular diseases (Gan, Shah, Wang, Lui, & Corke, ; Gulewicz, Martinez‐Villaluenga, Kasprowicz‐Potocka, & Frias, ; Rochfort & Panozzo, ; Roy, Boye, & Simpson, ). Furthermore, pulses are a rich food source of dietary fiber that promote various beneficial physiological effects for human health, for example, reduced risk of heart disease, diabetes, obesity, and some forms of cancer, lowering blood cholesterol level and normalizing blood glucose and insulin levels (Tosh & Yada, ).…”