Effect of thermal processing on the phenolic associated health-relevant functionality of selected legume sprouts and seedlings
2009
RANDHIR, REENA | KWON, YOUNG-IN | LIN, YUAN-TONG | Shetty, Kalidas
The effect of thermal processing on modification of phenolics-linked functionality of the sprout and seedling extracts of select legumes was investigated. Health-relevant functionality for type 2 diabetes-related α-amylase and α-glucosidase inhibition, hypertension-related angiotensin-converting enzyme 1 (ACE 1) inhibition and ulcer-related Helicobacter pylori inhibition was investigated. Thermal processing via autoclaving resulted in tissue browning, leading to higher total phenolic content and free radical scavenging-linked antioxidant activity. Thermal processing also improved the type 2 diabetes-related functionality. Fenugreek had the highest α-amylase and α-glucosidase inhibitory activity, followed by soybean, fava bean and mung bean. The H. pylori inhibitory activity of all extracts improved substantially after thermal processing with direct correlation to phenolic content and related antioxidant activity. The ACE 1 inhibitory activity and levo-dihydroxy phenylalanine content of most extracts declined with thermal processing. Thermal processing by autoclaving improved the total phenolic content and antioxidant activity in fava bean, mung bean, fenugreek, and soybean sprouts and seedlings. It improved diabetes-related α-amylase and α-glucosidase inhibitory activities and ulcer-related Helicobacter pylori inhibitory activity. It reduced the cognitive function-related levo-dihydroxy phenylalanine content and hypertension-related angiotensin-converting enzyme 1 inhibitory activity. Therefore, diet designs for chronic disease management will have to consider thermal processing-linked modification of bioactive ingredient profiles.
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