ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Tunasamy Ketharin1* , Lee Ley Shie1, Ponnaiah Paulraj1, Pazhayakath Thevarkattil Mohamed Javad1, Pattammadath Sajeesh1, Keeyari Purayil Sajna1, Muruganandham Chandramohan1, Raji P.2 and Karanam Sai Bhavya2
1Department of Biomedical Sciences, Faculty of Medicine, MAHSA University, Bandar Saujana Putra, 42610 Jenjarom, Selangor Darul Ehsan, Malaysia.

2Department of Biotechnology, Sathyabama Institute of Science and Technology, JeppiaarNagar, Rajiv Gandhi Salai, Chennai – 600 119, India.

J Pure Appl Microbiol, 2019, 13 (2): 915-922 | Article Number: 5583
Received: 15/03/2019 | Accepted: 26/04/2019 | Published: 30/06/2019
Abstract

Dry beans and nuts are vital in our daily diet and contains high dietary fiber, poly-unsaturated fatty acids and phytochemical compounds such as phenolic and flavonoids. The objective of this study was to compare the antioxidant activities in selected dry beans and nuts and the effect of roasting. Roasted and raw dried nuts and beans were grounded into powder, extracted in 70% methanol and evaporated. The methanol extracts were subjected to 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging assay, 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, total phenolic content (TPC) assay and total flavonoid content (TFC) assay. Results were analyzed using ANOVA (p value <0.05). The results of DPPH, ABTS, TPC and TFC assays were found in increasing pattern from cashew nut (CN), almond (AN) to walnut (WN) among nuts, and from chickpea (CB), green pea (GB) to mung bean (MB) among beans. Whereas in roasted condition, increased activities were found in CN, GB and CB while decreased activities were found in AN, WN and MB for DPPH assay. In ABTS assay, increased activities were found in CN, GB, CB and MB but decreased activities were found in AN and WN. For TPC assay, increased activities were found in all of beans and nuts except for WN. As for TFC assay, decreased activities were found among all nuts and beans except for CN and CB. The study indicates roasting process alters the antioxidant capacity (DPPH and ABTS), TPC and TFC in dry beans and nuts.

Keywords

Antioxidant; nuts; beans

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© The Author(s) 2019. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.