Effect of different processing methods on antioxidant activity of underutilized legumes, <em>Entada scandens</em> seed kernel and <em>Canavalia gladiata</em> seeds期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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*Effect of different processing methods on antioxidant activity of underutilized legumes, Entada scandens* seed kernel and Canavalia gladiata seeds**

Authors:	Gopalakrishnan Sasipriya Perumal Siddhuraju

Institution:	Bioresource Technology Lab, Department of Environmental Sciences, Bharathiar University, Coimbatore 641 046, Tamilnadu, India

Abstract:

Keywords:	E scandens Entada scandens C gladiata Canavalia gladiata ROS reactive oxygen species DPPH-2 2□-diphenyl-1-picrylhydrazyl ABTS-2 2-azinobis (3-ethyl benzothiazoline-6-sulfonic acid) FRAP ferric reducing antioxidant power assay DNA deoxyribose nucleic acid AAPH 2 2□-azinobis (2-amidopropane) dihydrochloride BHA butylated hydroxyl anisole NBT nitroblue tetrazolium EDTA ethylenediamine tetra acetic acid TPTZ 2 4 6-tripyridyl-s-triazine TAE tannic acid equivalents TBE Tris/Borate/EDTA TEA trolox equivalent antioxidant activity Hcl hydrochloric acid DMSO dimethyl sulfoxide TCA trichloro acetic acid AA antioxidant activity PBS phosphate buffered saline Fe iron SD standard deviation TAN tannic acid α-TOC α-tocopherol ND not detected CAT catechin TRO trolox RUT rutin l-Dopa 3 4-dihydroxy-l-phenylalanine R raw D dry heating W soaking in water + autoclaving A autoclaving alone AS soaking in ash solution + autoclaving SB soaking in sodium bicarbonate solution + autoclaving S soaking in sugar solution + autoclaving
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