Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing
Table 8
Effect of domestic processing on DPPH activity of commonly consumed Pulses and Legumes in India.
Sl. no.
Common name
Botanical name
DPPH (mg/100g Trolox Eq.)
P value
Raw
Conventional
Pressure
Microwave
1
Bengal gram dhal
Cicer arietinum
42.6 ± 2.5a (100)
43.3 ± 1.5a (102)
43.6 ± 4.0a (102)
40.0 ± 3.6a (94)
NS
2
Bengal gram dhal (roasted)
Cicer arietinum
31.3 ± 2.5a (100)
34.3 ± 3.7a (110)
31.3 ± 3.5a (100)
25.6 ± 2.5a (82)
NS
3
Bengal gram (whole grains)
Cicer arietinum
68.6 ± 4.5a (100)
100.0 ± 7.5b (146)
95.3 ± 3.5b (139)
60.3 ± 2.5c (88)
0.022
4
Black gram dhal (with out peel)
Phaseolus mungo Roxb
35.0 ± 3.0a (100)
29.0 ± 1.0a (83)
30.0 ± 7.2a (86)
24.6 ± .0a (70)
NS
5
Green gram dhal
Phaselus aureus Roxb
21.3 ± 4.5a (100)
19.3 ± 4.5a (91)
17.6 ± 3.5a (83)
18.6 ± 3.6a (87)
NS
6
Green gram dhal (whole)
Phaseolus aureus Roxb
113.6 ± 9.2a (100)
184.3 ± 9.0b (162)
159.3 ± 13.7c (140)
171.3 ± 9.0b,c (151)
0.027
7
Lentil
Lens esculenta
35.6 ± 3.5a (100)
38.0 ± 4.0a (107)
35.3 ± 3.7a (99)
36.6 ± 6.5a (103)
NS
8
Peas green (dry)
Pisum sativum
51.0 ± 3.0a (100)
55.3 ± 3.0a (108)
56.0 ± 4.0a (110)
42.0 ± 5.5b (82)
0.040
9
Red gram dhal (without peel)
Cajanus cajan
42.0 ± 4.0a (100)
49.3 ± 7.5a (117)
56.3 ± 4.7a (134)
42.0 ± 4.0a (100)
NS
10
Rajma (Black)
Phaseolus Vulgaris
160.0 ± 8.1a (100)
182.3 ± 4.5a (114)
170.3 ± 6.0a (106)
174.0 ± 9.5a (109)
NS
11
Soya been
Glycine max Merr.
75.6 ± 7.5a (100)
61.3 ± 2.3b (81)
59.3 ± 4.1c (78)
71.6 ± 2.0a (95)
0.023
Pooled samples were analysed in triplicates. Data is presented as mean ± SD. Mean values were compared by non-parametric Kruskal Wallies test of one way ANOVA. Differences in alphabets are significantly different atP < 0.05. Percent gain or loss calculated when raw value taken as 100%. Percent recovery values are given in parenthesis. Decimal points are not given due to higher numbers.
