Assessment of fermentation processing effect on phenolic, flavonoids contents and antioxidant activity of commonly used pulses

Abstract

Pulses are rich sources of natural antioxidants but are mostly present as bounded phytochemicals. So, in the present study, polyphenolic and antioxidant activities of five commonly used pulses such as red lentil, cowpea, pigeon pea, urad and mung bean were studied through fermentation using GRAS fungal strain Aspergillus oryzae. Results showed a significant (P < 0.05) enhancement of phenolic as well as antioxidant activity in all fermented pulses as compared to the nonfermented one. The maximum increase of polyphenols and antioxidants after fermentation was observed in pigeon pea followed by urad, red lentil, mung bean and cowpea. A linear correlation obtained between α-amylase, xylanase and β-glucosidase enzymes polyphenols and antioxidants justified their role in the release of bound phenolic. Similarly, a positive correlation was attained between the total phenolic as well as antioxidant activity of the samples.