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Effect of Cooking Methods on the Total Phenolic Content and Antioxidant Activity of the Commonly Consumed Pulses

Balwinder Sadana** , Sumeet Kaur* , Balwinder Sadana**

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International Journal of Food, Nutrition & Dietetics 1(1):p 13-18, January-April 2013. | DOI:

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Abstract

The effect of various cooking methods on the antioxidant activity of commonly consumed pulses was studied. Raw and processed pulses were analyzed for their antioxidant activity and total phenolic content. The antioxidant activity of the raw pulses ranged from 64.1to 95.3 % inhibition, with the highest value in red kidney beans and lowest in moth beans. Maximum retention of antioxidant activity was observed in microwave cooked pulses with mean retention of 89.3% whereas minimum retention was observed in germinated pulses with mean retention of 74.4%. Total phenolic content of the raw pulses varied from 52 to 313 mg/100g whereas the corresponding values in cooked pulses ranged from 45 to 263mg/100g. The reduction of total phenolic content might be due to the differences on distribution and content of phenolic compounds in the seed coat and cotyledon between tested seeds. The study recommended that microwave cooking was the suitable method for retaining maximum AOA in the pulses followed by pressure cooking.

Key words: Pulses; Cooking methods; DPPH; Antioxidant activity; Total phenolic content; Proximate
composition.

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