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Phenolic acid composition, antioxidant and antimicrobial activities of green gram (vigna radiata) exudate, husk, and germinated seed of different stages.

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Relation http://ir.cftri.com/13288/
http://dx.doi.org/10.1111/jfpp.13273
 
Title Phenolic acid composition, antioxidant and antimicrobial
activities of green gram (vigna radiata) exudate, husk, and
germinated seed of different stages.
 
Creator Nithya Priya, K.
Shaik Akbar, Basha
Negi, P. S.
Prasada Rao, U. J. S.
 
Subject 22 Legumes-Pulses
32 Antioxidants
 
Description Germinated green gram seeds are widely consumed in the world. During germination, significant
volume of exudate is wasted. Total polyphenol, flavonoid and anthocyanin contents in exudate
were 80.8 mg GAE/g, 52.42 mg CAE/g and 15.23 mg/g (dw), respectively. In exudate, sinapic acid
content was the highest followed by ferulic and gallic acids. Similarly, polyphenol and flavonoid
contents in germinated seeds increased, while in husk, it decreased significantly with the germination
period, however, anthocyanin content decreased significantly in both. During germination,
contents of tannic and gallic acids decreased, while contents of ferulic and sinapic acids increased
in both seed and husk. Exudate exhibited potential antioxidant and antibacterial activities. First
day germinated seed and husk had the highest antioxidant and antibacterial potential. Thus, exudate
and germinated seed extracts can be used as nutraceuticals and used in functional foods. This
is the first report on antioxidant and antibacterial properties of green gram exudate.
Practical applications
Germinated seeds are rich in nutrients and nutraceuitcals. Food industry produces significant
amount of germinated green gram and these germinated seeds are consumed as raw as well as
after mild processing. After germination, large quantities of liquid as well as husk are obtained. As
germinating seeds produce antimicrobial compounds to protect the seedlings, during germination
these compounds may leach into exudate. In the present study, we found that green gram exudate
and the germinating seed husks possess stronger antioxidant and antibacterial activity against
food borne bacteria compared to raw seed. The results suggest that the exudate can be a good
source of natural preservatives in food products and it may be an alternative to the use of chemical
additives in the food industry.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13288/1/Food%20Process%20Preserv.%202017%3B41e13273.pdf
Nithya Priya, K. and Shaik Akbar, Basha and Negi, P. S. and Prasada Rao, U. J. S. (2017) Phenolic acid composition, antioxidant and antimicrobial activities of green gram (vigna radiata) exudate, husk, and germinated seed of different stages. Journal of Food Processing and Preservation, 41 (6). pp. 1-8.