Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

References

• Berghofer E, Grzeskowiak B, Mundigler N, Sentall WB, Walcak J. 1998. Antioxidative properties of faba bean-, soybean- and oat tempeh. Int J Food Sci Nutr. 49:45–54.
   Web of Science ®Google Scholar
• Büyükokuroğlu ME, Gülçin I, Oktay M, Küfrevioğlu OI. 2001. In vitro antioxidant properties of dantrolene sodium. Pharmacol Res. 44:491–494.
   PubMed Web of Science ®Google Scholar
• Carter P. 1971. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine). Anal Biochem. 40:450–458.
   PubMed Web of Science ®Google Scholar
• Chen X, Ahn DU. 1998. Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+or ultraviolet light. J Am Oil Chem Soc. 75:1717–1721.
   Web of Science ®Google Scholar
• Choi Y, Jeong H-S, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem. 103:130–138.
   Web of Science ®Google Scholar
• Cutlar RG. 1992. Genetic stability and oxidative stress: common mechanisms in aging and cancer. In: Emerit I, Chance B. editors. Free Radicals and Aging. Basel, Switzerland: Birkhauser Verlag. p 31–46.
   Google Scholar
• Desai B, Salunkhe DK. 1986. Dhokla and khamam. In: Reddy NR, Pierson MD, Salunkhe DK. editors. Legume-based fermented foods. Boca Raton, FL: CRC Press. p 161–171.
   Google Scholar
• Duh PD, Yen W-J, Du P-C, Yen G-C. 1997. Antioxidant activity of mung bean hulls. J Am Oil Chem Soc. 74:1059–1063.
   Web of Science ®Google Scholar
• Duh P-D, Du P-C, Yen G-C. 1999. Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage. Food Chem Toxicol. 37:1055–1061.
   PubMed Web of Science ®Google Scholar
• Fujimoto K, Neff WE, Frankel EN. 1984. The reaction of DNA with lipid oxidation products, metals and reducing agents. Biochim Biophys Acta Lipids Lipid Metabol. 795:100–107.
   PubMed Web of Science ®Google Scholar
• Hall C. 2001. Sources of natural antioxidants: oilseeds, nuts, cereal, legumes, animal products and microbial sources. In: Pokorny J, Yanishlieva N, Gordon M. editors. Antioxidants in Food. Boca Raton, FL: CRC Press159–209.
   Google Scholar
• Halliwell B. 1997. Antioxidants: The basics—what they are and how to evaluate them. Adv Pharmacol. 38:3–20.
   PubMedGoogle Scholar
• Hider RC, Liu ZD, Khodr HH. 2001. Metal chelation of polyphenols. Meth Enzymol. 335:190–203.
   PubMed Web of Science ®Google Scholar
• Hirota A, Morimitsu Y, Hojo H. 1997. New antioxidative indophenol-reducing phenol compounds isolated from the Mortierella sp. fungus. Biosci Biotechnol Biochem. 61:647–650.
   PubMed Web of Science ®Google Scholar
• Hirota A, Taki S, Kawaii S, Yano M, Abe N1. 2000. 1,1-Diphenyl-2-picrylhydrazyl radical-scavenging compounds from soybean miso and antiproliferative activity of isoflavones from soybean miso toward the cancer cell lines. Biosci Biotechnol Biochem. 64:1038–1040.
   PubMed Web of Science ®Google Scholar
• Joshi N, Godbole SH, Kanekar P. 1989. Microbial and biochemical changes during dhokla fermentation with special reference to flavour compounds. J Food Sci Technol. 26:113–115.
   Web of Science ®Google Scholar
• Kamal-Eldin A, Appelqvist L-A. 1996. The chemistry and antioxidant properties of tochopherols and tocotrienols. Lipids. 31:671–701.
   PubMed Web of Science ®Google Scholar
• Kapsalis JG, Kramer A, Szczesniak AS. 1973. Quantification of objective and sensory texture relations. In: Kramer A, Szczesniak AS. editors. Texture Measurement of Foods. Dordrecht: Reidel. p 130.
   Google Scholar
• Kaur C, Kapoor HC. 2002. Antioxidant activity and total phenolics content of some Asian vegetables. Int J Food Sci Technol. 37:153–163.
   Web of Science ®Google Scholar
• Lin C-H, Wei Y-T, Chou C-C. 2006. Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi. Food Microbiol. 23:628–633.
   PubMed Web of Science ®Google Scholar
• Marinova EM, Yanishlieva NV. 1992. Effect of temperature on the antioxidative action of inhibitors in lipid autoxidation. J Sci Food Agric. 60:313–318.
   Web of Science ®Google Scholar
• Mathew S, Abraham TE. 2006. In vitro antioxidant activity and scavenging effects of Cinnamomum verum leaf extract assayed by different methodologies. Food Chem Toxicol. 44:198–206.
   PubMed Web of Science ®Google Scholar
• McCue P, Shetty K. 2003. Role of carbohydrate-cleaving enzymes in phenolic antioxidant mobilization from whole soybean fermented with Rhizopus oligosporus. Food Biotechnol. 17:27–37.
   Web of Science ®Google Scholar
• Moktan B, Saha J, Sarkar PK. 2008. Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Res Int. 41:586–593.
   Web of Science ®Google Scholar
• Morel I, Lescoat G, Cogrel P, Sergent O, Pasdeloup N, Brissot P, Cillard P, Cillard J. 1993. Antioxidant and iron-chelating activities of the flavonoids catechin, quercetin and diosmetin on iron-loaded rat hepatocyte cultures. Biochem Pharmacol. 45:13–19.
   PubMed Web of Science ®Google Scholar
• Murase H, Nagao A, Terao J. 1993. Antioxidant and emulsifying activity of N-(long-chain-acyl)histidine and N-(long-chain-acyl)carnosine. J Agric Food Chem. 41:1601–1604.
   Web of Science ®Google Scholar
• Oyaizu M. 1986. Studies on product of browning reaction prepared from glucosamine. Jpn J Nutr. 44:307–315.
   Web of Science ®Google Scholar
• Pulido R, Bravo L, Saura-Calixto F. 2000. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem. 48:3396–3402.
   PubMed Web of Science ®Google Scholar
• Ramakrishnan CV. 1979. Studies on Indian fermented foods. Baroda J Nutr. 6:1–54.
   Web of Science ®Google Scholar
• Ren H, Liu H, Endo H, Takagi Y, Hayashi T. 2006. Anti-mutagenic and anti-oxidative activities found in Chinese traditional soybean fermented products furu. Food Chem. 95:71–76.
   Web of Science ®Google Scholar
• Sánchez-Moreno C, Larrauri JA, Saura-Calixto F. 1998. A procedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric. 76:270–276.
   Web of Science ®Google Scholar
• Sheih IC, Wu HY, Lai YJ, Lin CF. 2000. Preparation of high free radical scavenging tempeh by a newly isolated Rhizopus sp. R-69 from Indonesia. Food Sci Agric Chem. 2:35–40.
   Google Scholar
• Shyu Y-S, Hwang LS. 2002. Antioxidant activity of the crude extract of lignan glycosides from unroasted Burma black sesame meal. Food Res Int. 35:357–365.
   Web of Science ®Google Scholar
• Singh RP, Murthy KNC, Jayaprakasha GK. 2002. Studies on antioxidant activity of pomegranate (Punica granatum) peel extracts using in vitro models. J Agric Food Chem. 50:81–86.
   PubMed Web of Science ®Google Scholar
• . 1996. Handbook of Indigenous Fermented FoodsSteinkraus KH. New York: Marcel Dekker.
   Google Scholar
• Tseng Y-H, Yang J-H, Chang H-L, Lee Y-L, Mau J-L. 2006. Antioxidant properties of methanolic extracts from monascal adlay. Food Chem. 97:375–381.
   Google Scholar
• Valentão P, Fernandes E, Carvalho F, Andrade PB, Seabra RM, Bastos ML. 2002. Antioxidative properties of cardoon (Cynara cardunculus L.) infusion against superoxide radical, hydroxyl radical, and hypochlorous acid. J Agric Food Chem. 50:4989–4993.
   PubMed Web of Science ®Google Scholar
• Van Acker SABE, Van Den Berg D-J, Tromp MNJL, Griffioen DH, Van Bennekom WP, Van Der Vijgh WJF WJF, Bast A. 1996. Structural aspects of antioxidant activity of flavonoids. Free Radic Biol Med. 20:331–342.
   PubMed Web of Science ®Google Scholar
• Wang L-J, Li D, Zou L, Chen XD, Cheng Y-Q, Yamaki K, Li L-T. 2007. Antioxidative activity of douchi (a Chinese traditional salt-fermented soybean food) extracts during its processing. Int J Food Prop. 10:385–396.
   Web of Science ®Google Scholar
• Wong SP, Leong LP, Koh JHW. 2006. Antioxidant activities of aqueous extracts of selected plants. Food Chem. 99:775–783.
   Web of Science ®Google Scholar
• Yang J-H, Mau J-L, Ko P-T, Huang L-C. 2000. Antioxidant properties of fermented soybean broth. Food Chem. 71:249–254.
   Web of Science ®Google Scholar
• Yen G-C, Duh P-D. 1993. Antioxidative properties of methanolic extracts from peanut hulls. J Am Oil Chem Soc. 70:383–386.
   Web of Science ®Google Scholar
• Yen G-C, Duh P-D, Tsai C-L. 1993. Relationship between antioxidant activity and maturity of peanut hulls. J Agric Food Chem. 41:67–70.
   Web of Science ®Google Scholar
• Yen G-C, Hsieh CL. 1998. Antioxidant activity of extracts from du-zhong (Eucommia ulmoides) toward various lipid peroxidation models in vitro. J Agric Food Chem. 46:3952–3957.
   Web of Science ®Google Scholar
• Yen G-C, Chang Y-C, Su S-W. 2003. Antioxidant activity and active compounds of rice koji fermented with Aspergillus candidus. Food Chem. 83:49–54.
   Web of Science ®Google Scholar
• Yildirim HK, Akçay YD, Güvenç U, Altýndis_li A, Sözmen EY. 2005. Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content. Int J Food Sci Technol. 40:133–142.
   Web of Science ®Google Scholar
• Zheng W, Wang SY. 2001. Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem. 49:5165–5170.
   PubMed Web of Science ®Google Scholar
• Zhu YP, Fan JF, Cheng YQ, Li LT. 2008. Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2. Food Control. 19:654–661.
   Web of Science ®Google Scholar