Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan

Figures & data

Table 1. Chemical composition of selected legumes.

Sample	Moisture	Crude fiber	Ash	Crude fat	Crude protein	NFE*	Calcium	Magnesium	Zinc	Phosphorus	Potassium	Sodium	Iron
(g 100 g^−1)							(mg 100 g^−1)
Chickpea	11.7 ± 0.05^a	18.6 ± 0.05^a	5.4 ± 0.01^a	6.8 ± 0.02^c	21.2 ± 0.12^d	36.3 ± 0.22^b	299 ± 3.21^a	78 ± 1.18^d	2.45 ± 0.01^a	354 ± 4.14^a	321 ± 4.18^c	20.5 ± 0.05^b	2.6 ± 0.02^c
Mung bean	7.31 ± 0.01^d	4.86 ± 0.05^bc	3.35 ± 0.02^d	1.96 ± 0.05^e	20.25 ± 0.21^e	62.27 ± 0.83^a	118 ± 2.21^c	93.46 ± 1.25^c	1.17 ± 0.05^b	312 ± 4.32^b	432.5 ± 5.65^a	3.78 ± 0.02^d	1.84 ± 0.01^d
Lentil	9.65 ± 0.02^b	4.37 ± 0.01^c	2.27 ± 0.02^e	3.54 ± 0.02^d	25.12 ± 0.24^b	5.05 ± 0.02^e	26.2 ± 0.32^e	42.37 ± 0.41^e	1.06 ± 0.02^c	136 ± 1.25^c	324 ± 5.25^b	221 ± 3.18^a	2.16 ± 0.02^e
Soybean	8.07 ± 0.01^c	5.44 ± 0.02^b	4.29 ± 0.01^b	28.2 ± 0.21^b	24.5 ± 0.23^c	29.5 ± 0.12^c	288 ± 4.01^b	240 ± 3.65^a	0.43 ± 0.01^e	0.39 ± 0.01^e	1.28 ± 0.01^e	0.23 ± 0.01^e	15.1 ± 0.05^a
Peanut	7.6 ± 0.01^cd	3.70 ± 0.02^d	4.6 ± 0.01^c	47.0 ± 0.43^a	26.5 ± 0.31^a	10.6 ± 0.11^d	92 ± 2.01^d	159 ± 3.02^b	0.90 ± 0.01^d	101 ± 1.66^d	194 ± 3.41^d	18 ± 0.04^c	4.6 ± 0.02^b

Different letters (a–e) within the column indicate the interaction of treatments are significantly different (p < .05). Results are expressed as the mean value ± standard deviation (n = 3).

*Nitrogen free extract.

Figure 1. Increase in enzymatic antioxidant level of legumes during 4-days germination.

Table 2. Enzymatic antioxidant level at various germination stages of different legumes.

	Non-germinated	Day1	Day 2	Day 3	Day 4
Catalase (CAT) activity (µ mol min^−1 g^−1)
Chickpea	189 ± 1.37^aE	207 ± 2.20^aD	295 ± 2.08^aC	317 ± 0.25^aB	351 ± 0.04^aA
Mung bean	123 ± 0.75^cE	149 ± 1.31^cD	167 ± 1.37^dC	196 ± 0.62^bcB	210 ± 0.08^dA
Lentil	109 ± 0.31^eE	122 ± 1.02^eD	159 ± 1.7^eC	171 ± 1.08^dB	215 ± 0.02^cA
Soy bean	167 ± 0.68^bE	183 ± 2.39^bD	204 ± 0.07^bC	245 ± 0.05^bB	261 ± 0.32^bA
Peanut	118 ± 0.64^dE	141 ± 1.22^dD	172 ± 0.07^cC	197 ± 0.08^cB	207 ± 0.42^eA
Ascorbate peroxidase (APX) activity (µ mol min^−1 g^−1)
Chickpea	8 ± 0.02^cE	8.33 ± 0.12^cD	8.89 ± 0.07^cC	9.04 ± 0.04^cB	9.56 ± 0.14^cA
Mung bean	20.95 ± 0.06^bE	23.41 ± 0.05^bC	26.33 ± 0.02^bA	21.98 ± 0.01^bD	24.78 ± 0.56^bB
Lentil	5.30 ± 0.03^dE	5.79 ± 0.01^dD	6.01 ± 0.05^dC	6.52 ± 0.24^dB	7.08 ± 0.24^dA
Soybean	21.22 ± 0.11^aE	29.02 ± 0.08^aD	31.82 ± 0.26^aC	34.90 ± 0.05^aB	35.72 ± 0.03^aA
Peanut	1.06 ± 0.07^eE	1.24 ± 0.16^eD	1.57 ± 0.04^eC	1.94 ± 0.04^eB	2.01 ± 0.05^eA
Peroxidase (POD) activity (µ mol min^−1 g^−1)
Chickpea	774 ± 0.02^aE	822 ± 0.02^aD	851 ± 0.05^aC	894 ± 0.23^aB	904 ± 0.25^aA
Mung bean	132 ± 0.45^cE	151 ± 0.07^cD	178 ± 0.28^cC	196.33 ± 0.42^bB	202.88 ± 0.24^cA
Lentil	154 ± 0.03^bE	169 ± 0.06^bD	181 ± 0.05^bC	195 ± 0.08^cB	208 ± 1.5^bA
Soybean	16.7 ± 0.07^eC	14.13 ± 0.12^eE	16.56 ± 0.32^eD	18 ± 0.06^eB	19.4 ± 1.01^eA
Peanut	41.29 ± 1.01^dE	47.01 ± 0.09^dD	48.47 ± 0.21^dC	49.33 ± 0.54^dB	52 ± 0.33^dA
Superoxide dismutase (SOD) activity (U g^−1)
Chickpea	210 ± 0.06^aE	315 ± 1.02^aC	318 ± 0.07^aB	322 ± 0.35^aA	309 ± 0.07^aD
Mung bean	1.33 ± 0.01^eE	2.5 ± 0.77^eD	2.86 ± 0.01^eC	3.05 ± 0.02^eB	3.11 ± 0.01^eA
Lentil	77 ± 0.02^dE	92.5 ± 0.26^dD	93.51 ± 0.36^dC	95.78 ± 0.45^cB	96.02 ± 0.32^cA
Soybean	120 ± 0.07^bE	133 ± 0.12^bD	136.46 ± 0.05^bB	141.22 ± 0.06^bA	135 ± 0.08^bC
Peanut	102 ± 1.89^cA	102 ± 0.18^cA	100.58 ± 0.03^cB	91.15 ± 0.09^dC	90.47 ± 0.06^dD

Different letters (a–e) within the column indicate the interaction of treatments are significantly different (p < .05). While different letters (A–E) within the row indicate the interaction of storage interval is significantly different (p < .05). Results are expressed as the mean value ± standard deviation (n = 3).

Figure 2. Increase in non-enzymatic antioxidant level during 4-days germination.

Table 3. Non-enzymatic antioxidant level at various germination stages of different legumes.

	Non-germinated	Day1	Day 2	Day 3	Day 4
Total flavonoid content (TFC) mg g^−1
Chickpea	0.27 ± 0.01^c	0.45 ± 0.02^cE	0.52 ± 0.01^dD	0.54 ± 0.01^eB	0.59 ± 0.01^eA
Mung bean	0.22 ± 0.01^d	0.36 ± 0.02^dD	0.41 ± 0.03^eC	0.59 ± 0.02^dB	0.65 ± 0.01^dA
Lentil	3.45 ± 0.01^bE	9.85 ± 0.02^bD	16.18 ± 0.02^bC	18.44 ± 0.02^bB	22.13 ± 0.02^bA
Soy bean	0.08 ± 0.01^eE	0.14 ± 0.02^eD	0.79 ± 0.03^cC	1.31 ± 0.02^cB	1.93 ± 0.04^cA
Peanut	11.52 ± 0.09^aE	23.19 ± 0.04^aD	25.51 ± 0.05^aC	26.72 ± 0.02^aB	29.21 ± 0.02^aA
Total phenolic content (TPC) mg GAE g^−1
Chickpea	3.12 ± 0.07^eE	4.22 ± 0.01^eD	8.11 ± 0.03^eC	10.35 ± 0.02^eB	12.61 ± 0.04^eA
Mung bean	5.74 ± 0.05^dE	11.04 ± 0.04^dD	12.33 ± 0.08^dC	13.74 ± 0.06^dB	13.97 ± 0.05^dA
Lentil	9 ± 0.02^cE	12 ± 0.06^cD	17.15 ± 001^bC	19.37 ± 0.05^bB	24.46 ± 0.04^bA
Soy bean	10.22 ± 0.01^bE	14.62 ± 0.05^bD	15.97 ± 0.01^cC	18.25 ± 0.01^cB	23.24 ± 0.02^cA
Peanut	14.61 ± 0.07^aE	19.17 ± 0.08^aD	26.69 ± 0.02^aC	28.22 ± 0.05^aB	31.55 ± 0.08^aA
Radical scavenging antioxidant activity (DPPH) %
Chickpea	1.15 ± 0.03^eE	1.54 ± 0.01^eD	2.27 ± 0.03^eC	3.47 ± 0.03^eB	3.64 ± 0.02^eA
Mung bean	6.32 ± 0.04^dE	9.27 ± 0.08^dD	12.04 ± 0.05^dC	13.91 ± 0.04^dB	15.33 ± 0.07^dA
Lentil	69.84 ± 0.05^aE	71.32 ± 0.12^aD	75.45 ± 0.04^aC	79.21 ± 0.15^aB	84.91 ± 0.16^aA
Soy bean	7.12 ± 0.06^cE	10.85 ± 0.05^cD	18.58 ± 0.07^cC	27.53 ± 0.13^bB	34.91 ± 0.25^bA
Peanut	12.66 ± 0.15^bE	15.13 ± 0.04^bD	19.99 ± 0.04^bC	23.47 ± 0.09^cB	29 ± 0.05^cA
Ascorbic acid (mg 100 g^−1)
Chickpea	5.11 ± 0.06^c	7.49 ± 0.12^cD	7.86 ± 0.09^cC	8.15 ± 0.04^cB	9.10 ± 0.02^dA
Mung bean	49.35 ± 0.04^aE	52.82 ± 0.06^aD	55.41 ± 0.08^aC	61.33 ± 0.15^aB	63.26 ± 0.10^aA
Lentil	2.02 ± 0.01^dE	4.47 ± 0.05^dD	4.97 ± 0.05^dC	6.61 ± 0.06^dB	7.08 ± 0.01^cA
Soy bean	13.29 ± 0.02^bE	15.18 ± 0.04^bD	21.76 ± 0.03^bC	26.37 ± 0.08^bB	35.05 ± 0.06^bA
Peanut	ND	ND	ND	ND	ND

Different letters (a-e) within the column indicate the interaction of treatments are significantly different (p < .05). While different letters (A-E) within the row indicate the interaction of storage interval is significantly different (p < .05). Results are expressed as the mean value ± standard deviation (n = 3).