EFFECT OF INDIGENOUS PROCESSING METHODS ON PHENOLICS AND ANTIOXIDANT POTENTIAL OF UNDERUTILIZED LEGUMES ACACIA AURICULIFORMIS AND PARKIA ROXBURGHII

摘要

The effect of soaking followed by autoclaving in various solutions such as ash,nsodium bicarbonate, palm sugar and water; dry heating; and fermentation onnantioxidant power of two underutilized legumes Acacia auriculiformis and Parkianroxburghii has been investigated. In comparison with the unprocessed ones, processednseed extracts of Acacia and Parkia have been registered with 1–29% lossnand 4–29% gain of phenolics, respectively. The processing methods enhanced thenreducing power (13–92%) and free radical-scavenging activity on synthetic radicalsn(2,2′-diphenyl-1-picryl-hydrazyl [DPPH]: 5–31%; and 2,2-azinobis [3-ethylnbenzothiazoline-6-sulfonic acid] diammonium salt [ABTS]: 1–80%). However,nsignificant reductions were noticed on scavenging activity of biologically relevantnradicals (hydroxyl: 8–87%; superoxide anion: 4–85%; and nitric oxide: 14–80%)nand peroxidation inhibition (10–48%). Invariably, all the processing methodsnenhanced the protection capacity on erythrocytes and DNA against oxidativeninsults. Among the processing methods, dry heating and fermentation retained thenantioxidant potential in A. auriculiformis and P. roxburghii, respectively, thannother methods.