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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Duhan, Joginder Singh
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (4/4 displayed)
- 2022Assessment of Antifungal Efficacy and Release Behavior of Fungicide-Loaded Chitosan-Carrageenan Nanoparticles against Phytopathogenic Fungicitations
- 2022An Ecological Approach to Control Pathogens of Lycopersicon esculentum L. by Slow Release of Mancozeb from Biopolymeric Conjugated Nanoparticlescitations
- 2022Assessment of fermentation processing effect on phenolic, flavonoids contents and antioxidant activity of commonly used pulses.
- 2022Toxicity Assessment and Control of Early Blight and Stem Rot of Solanum tuberosum L. by Mancozeb-Loaded Chitosan–Gum Acacia Nanocompositescitations
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article
Assessment of fermentation processing effect on phenolic, flavonoids contents and antioxidant activity of commonly used pulses.
Abstract
ulses are rich sources of natural antioxidants but are mostly present as bounded phytochemicals. So, in the present study, polyphenolic and antioxidant activities of five commonly used pulses such as red lentil, cowpea, pigeon pea, urad and mung bean were studied through fermentation using GRAS fungal strain Aspergillus oryzae. Results showed a significant (P < 0.05) enhancement of phenolic as well as antioxidant activity in all fermented pulses as compared to the nonfermented one. The maximum increase of polyphenols and antioxidants after fermentation was observed in pigeon pea followed by urad, red lentil, mung bean and cowpea. A linear correlation obtained between α-amylase, xylanase and β-glucosidase enzymes polyphenols and antioxidants justified their role in the release of bound phenolic. Similarly, a positive correlation was attained between the total phenolic as well as antioxidant activity of the samples