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Underutilized, or lesser-known legumes, adapted to local conditions, could be a good source of nutrients, but have not received sufficient examination. Of particular interest is amounts of antioxidants in underutilized legumes. The underutilized legumes winged bean [Psophocarpus tetragonolobus (L.)], sword bean [Canavalia gladiata (Jacq.) DC.], jack bean [C. ensiformis (L.) DC.], scarlet bean (Phaseolus coccineus L.), and velvet bean [Mucuna pruriens (L.) DC], were evaluated for phenolics content and antioxidant potential. For comparison, the commercially cultivated legumes vegetable such as French bean (Phaseolus vulgaris L.), green and purple, cowpea [Vigna unguiculate (L.) Walp.], garden pea (Pisum sativum L.), edible-podded pea (Pisum sativum var. macrocarpon L.), and fenugreek (Trigonella foenum-graecum L.) were also evaluated for phenolics content and antioxidant potential. Antioxidant activity was measured using the in vitro assays: ferric reducing antioxidant power (FRAP), cupric reducing antioxidant power (CUPRAC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and Trolox equivalent antioxidant capacity assays (TEAC). Total phenols and total flavonoids varied from 18.38 to 595.50 mg/100 g fresh weight (fw) and 4.24–154.58 mg/100 g fw, respectively. Velvet bean seed and pods were the richest sources of phenolic antioxidants with very strong potential. A high, positive, correlation exists between phenolics and antioxidant potentials indicating phenolics are the principal natural antioxidants present in the legumes. Agglomerative hierarchical clustering was used to understand possible classification of legume vegetables based on their bioactive antioxidant compounds and antioxidant potential. The distance between velvet bean seed and pods was less pronounced than the distance between them and the other samples indicating they have greater antioxidant potential than the other legumes. Use of velvet bean in the diet could increase intake of health-promoting compounds. [ABSTRACT FROM AUTHOR]

Zizyphus (Indian ber) is an excellent source of several phenolic compounds. The effect of two cell wall degrading enzymes, namely pectinase and viscozyme, on the nutraceutical composition of Zizyphus juice was investigated in the present study. Enzyme assisted processing significantly ( P  <  0.05) improved the juice yield, total soluble solids, total phenolics and total antioxidant activity (AOX). There was significant increase in recovery of antioxidants, to the tune of 70.51%, 66%, and 45% respectively in ascorbic acid, total phenolics and total flavonoids through viscozyme. The in-vitro total AOX of juice extracted via enzyme-assisted processing was 20.9 and 15.59  μμmol Trolox/ml in ferric-reducing antioxidant power and cupric-reducing antioxidant capacity assays, respectively. There was 41% increase in AOX of juice extracted with enzyme over straight pressed juice. Results indicate that enzyme-assisted processing can significantly improve the functional properties of the Zizyphus juice. [ABSTRACT FROM AUTHOR]

This research analyzed the impact of exposing mung bean sprouts to ultraviolet-C (UV-C) radiation for different periods (2, 5, and 10 min). Treated sprouts were preserved at 5°C and 85-95% relative humidity for 6 days. Irradiation for 10 min effectively reduced fresh weight loss, electrolyte leakage, and microbial count and maintained the firmness of sprouts. It also positively influenced the bioactive components, including antioxidants, total phenols, and protein, potentially providing health benefits to consumers. In addition, prolonged UV-C exposure for 10 min leads to oxidative stress, marked by a rise in malondialdehyde, proline, and hydrogen peroxide content. These compounds assist in stress reduction and preserve secondary metabolites. This research implies that postharvest 10 min UV-C irradiation offers a potential approach to uphold quality while maximizing the nutritional value of mung bean sprouts. [ABSTRACT FROM AUTHOR]