Antioxidant Profile of Legume Seeds

Abstract

Legume seeds contain antioxidant compounds that prevent or slow down the oxidation process generally by donating electrons to free radicals. These compounds are primarily phenolic acids, flavonoids, saponins, tocopherols and vitamin C. Antioxidant potential of legume seeds is directly related with their chemical structure as well as the position of functional groups in various compounds. Most reports have suggested that legumes with colored seed coats possess strong antioxidant potential owing to the presence of high content of antioxidants. Here we review information on the antioxidant components, impact of processing ways on antioxidants as well as their activities in legume seeds. Most researchers have primarily determined the in vitro antioxidant activity of legumes using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, oxygen radical absorbance capacity and ferric reducing antioxidant power assays. Processing such as dehusking as well as dehulling, soaking, cooking, germination and fermentation changes the level and nature of antioxidants and their activities in grain legume seeds. The antioxidants present in legumes have been shown to reduce ageing as well as incidence of diseases including cancer, diabetes and cardiac problems. These antioxidants and their activities make them suitable dietary and functional food components for the prevention and management of human diseases.