Biochemical Evaluation of Trigonella foenum graecum (Fenugreek) With Special Reference to Phenolic Acids

Abstract

In current study nutritional constituents of fenugreek seeds Trigonella foenum graecum and antioxidant potential was determined. Rheological aspects of fenugreek supplemented flour were evaluated. Total phenolic contents (TPC) were quantified by using spectrophotometer. TPC content was higher in ethanol extract as compared to methanol extract, accounted for 9.11mg GAE/g, and 7.82mg GAE/g, respectively. High pressure liquid chromatography was used to analyze the individual phenolic acids. Chlorogenic acid was found in higher quantity accounted for 167. 9 μg/g and sinapic acid with lowest amount 8.6 μg/g. Composite flours with treatments T1, T2, T3 and T4 of fenugreek seed powder with wheat flour were prepared and their rheological properties revealed the T4 with best and healthy results. Physicochemical and sensory analysis of cookies depicted that T1 was best as compared to rest of the treatments.