Effects of cooking and fermentation on the antinutrients total phenolic contents and antioxidant properties of sandbox (Hura crepitans) seeds

Gbadamosi S. O., . and Osungbade O. R., . Effects of cooking and fermentation on the antinutrients total phenolic contents and antioxidant properties of sandbox (Hura crepitans) seeds. pp. 1621-1627. ISSN 2231-7546

The effects of cooking and fermentation periods on the antinutrients (oxalates tannins and saponin) antioxidants (DPPH metal chelating and ferric reducing power) and total phenolic contents (TPC) of Hura crepitans (Sandbox) seeds flour samples were investigated. Raw unfermented sandbox (RUS) seeds had the highest levels of antinutrients (oxalate 8.35 mg/100g; tannin 1.44 mg/100 g; and saponin 0.18 mg/100 g). The sample that was cooked and fermented for 96 h (CFS96) showed the lowest values for all the antinutrients (oxalate: 6.58 mg/100 g; tannins: 1.18 mg/100 g; saponin: 0.10 mg/100 g). CFS96 also had the highest total phenolic contents and DPPH radical scavenging ability (IC50: 0.14 mg/ml) while RUS showed the highest metal chelating ability (IC50: 0.09 mg/ml). The best ferric reducing antioxidant power was exhibited by raw fermented sandbox (RFS) seeds. Therefore cooking and fermentation processes reduced the antinutrients and improved the antioxidant potential of sandbox seeds.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(04)%202017/(37).p...

Abstract

The effects of cooking and fermentation periods on the antinutrients (oxalates tannins and saponin) antioxidants (DPPH metal chelating and ferric reducing power) and total phenolic contents (TPC) of Hura crepitans (Sandbox) seeds flour samples were investigated. Raw unfermented sandbox (RUS) seeds had the highest levels of antinutrients (oxalate 8.35 mg/100g; tannin 1.44 mg/100 g; and saponin 0.18 mg/100 g). The sample that was cooked and fermented for 96 h (CFS96) showed the lowest values for all the antinutrients (oxalate: 6.58 mg/100 g; tannins: 1.18 mg/100 g; saponin: 0.10 mg/100 g). CFS96 also had the highest total phenolic contents and DPPH radical scavenging ability (IC50: 0.14 mg/ml) while RUS showed the highest metal chelating ability (IC50: 0.09 mg/ml). The best ferric reducing antioxidant power was exhibited by raw fermented sandbox (RFS) seeds. Therefore cooking and fermentation processes reduced the antinutrients and improved the antioxidant potential of sandbox seeds.

[error in script]

Item Type:	Article
AGROVOC Term:	Cooking
AGROVOC Term:	Fermentation
AGROVOC Term:	Phenolic content
AGROVOC Term:	Antioxidants
AGROVOC Term:	Seeds
AGROVOC Term:	Cooking
AGROVOC Term:	Oxalates
AGROVOC Term:	Tannins
AGROVOC Term:	Saponins
AGROVOC Term:	Chelating agents
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23798

Actions (login required)

View Item