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Antioxidant Profile of Legume Seeds

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Sustainable Agriculture Reviews 45

Part of the book series: Sustainable Agriculture Reviews ((SARV,volume 45))

Abstract

Legume seeds contain antioxidant compounds that prevent or slow down the oxidation process generally by donating electrons to free radicals. These compounds are primarily phenolic acids, flavonoids, saponins, tocopherols and vitamin C. Antioxidant potential of legume seeds is directly related with their chemical structure as well as the position of functional groups in various compounds. Most reports have suggested that legumes with colored seed coats possess strong antioxidant potential owing to the presence of high content of antioxidants.

Here we review information on the antioxidant components, impact of processing ways on antioxidants as well as their activities in legume seeds. Most researchers have primarily determined the in vitro antioxidant activity of legumes using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, oxygen radical absorbance capacity and ferric reducing antioxidant power assays. Processing such as dehusking as well as dehulling, soaking, cooking, germination and fermentation changes the level and nature of antioxidants and their activities in grain legume seeds. The antioxidants present in legumes have been shown to reduce ageing as well as incidence of diseases including cancer, diabetes and cardiac problems. These antioxidants and their activities make them suitable dietary and functional food components for the prevention and management of human diseases.

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Acknowledgments

Authors are thankful to University Grants Commission, New Delhi for providing financial assistance.

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Authors and Affiliations

  1. Department of Biotechnology, Khalsa College, Amritsar, Punjab, India

    Balwinder Singh

  2. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India

    Jatinder Pal Singh, Amarbir Kaur, Amritpal Kaur & Narpinder Singh

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  1. Balwinder Singh
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  2. Jatinder Pal Singh
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  3. Amarbir Kaur
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Editors and Affiliations

  1. Plant Biotechnology and Genetic Engineering Lab, Department of Biotechnology, DAV University, Jalandhar, Punjab, India

    Praveen Guleria

  2. Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India

    Vineet Kumar

  3. CNRS, IRD, INRAE, Coll France, CEREGE, Aix-Marseille University, Aix-en-Provence, France

    Eric Lichtfouse

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Singh, B., Singh, J.P., Kaur, A., Kaur, A., Singh, N. (2020). Antioxidant Profile of Legume Seeds. In: Guleria, P., Kumar, V., Lichtfouse, E. (eds) Sustainable Agriculture Reviews 45. Sustainable Agriculture Reviews, vol 45. Springer, Cham. https://doi.org/10.1007/978-3-030-53017-4_4

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