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Total phenolic content and total antioxidant capacity of common Indian pulses and split pulses

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Abstract

Pulses are valued for their protein content and are good source of bioactive phytochemicals. The objectives of this study were to estimate total phenolic content (TPC), flavonoid content and total antioxidant capacity (TAC) through six different assay methods from twenty seven different varieties of pulses and split pulses commonly consumed in India. TPC and flavonoid content ranged between 38.6–542.7 mg GAE/100 g and 18.3–344.7 mg RE/100 g respectively. TAC measured by FRAP (90.6–2773.5 mg TE/100 g), RPA (190.8–2128.4 mg TE/100 g), DPPH radical scavenging assay (RSA) (42.9–571.1 mg TE/100 g), ABTS RSA (4.5–194.9 mg TE/100 g), hydroxyl RSA (0.0–106.6 mg AAE/g) and nitric oxide (NO) RSA (11.9–43.7 mg AAE/100 g) varied widely among pulses and split pulses analysed in the present study. TAC measured using different methods showed positively strong and significant correlation with TPC as well as flavonoid content except NORSA, indicating that phenolic compounds are the major contributors to the antioxidant properties of these plants. Food composition data obtained in this study would enrich the composition database at global level, which in turn will guide in improving food and nutrition security of the population. These can be used for further research, diet formulation and epidemiological studies. From the results it can be concluded that cow pea (red, small) had the highest TPC and TAC measured by all the parameters except NORSA.

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Acknowledgements

We are thankful to the University Grant Commission (UGC), New Delhi, India for financial support under Major Research Project (F. No. 39-96/2010) and for award of UGC BSR fellowship to the first author (Office order No. C/2013/8012).

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  1. Laboratory of Foods and Nutrition, P.G. Department of Home Science, Near Bhaikaka Library, Sardar Patel University, Vallabh Vidyanagar, Anand, Gujarat, 388120, India

    Bhumi Parikh & V. H. Patel

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  1. Bhumi Parikh
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  2. V. H. Patel
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Correspondence to Bhumi Parikh.

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Parikh, B., Patel, V.H. Total phenolic content and total antioxidant capacity of common Indian pulses and split pulses. J Food Sci Technol 55, 1499–1507 (2018). https://doi.org/10.1007/s13197-018-3066-5

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