Antioxidant Property and Stability of an Indigenous Traditional Food Daangar pachadi

Vellingiri Vadivel, Pemaiah Brindha

Abstract


In South India, a traditional food namely Daangar pachadi is prepared from black gram, cumin and yoghurt and consumed occasionally in certain places of Tamil Nadu, India. Even though several health benefits of yoghurt is proven scientifically, the health benefits of incorporation of black gram and cumin seeds in yoghurt is not yet investigated. In addition, effect of removal of seed coat from black gram on the total phenolic content and health benefits of Daangar pachadi is not yet reported. Hence, in the present study we have prepared four different formulations (Formulation I: Yoghurt + Black gram without seed coat, Formulation II: Yoghurt + Black gram with seed coat, Formulation III: Yoghurt + Black gram with seed coat + Cumin seeds and Control: Yoghurt) and evaluated the antioxidant potentials through in vitro studies. The total phenolic content of formulations I, II and III were found to be significantly (p< 0.05) higher (541.12, 1193.14 and 2014.98 mg FAE/100 g sample, respectively) when compared to Control (2.69 mg FAE/100 g sample). When compared to control, formulation III recorded higher antioxidant activity in terms of phosphomolybdate reducing power (392 Ascorbic acid equivalent antioxidant power / mg extract), ferric reducing power (0.939 Absorption units), DPPH radical scavenging (81%), superoxide radical scavenging (65%), hydrogen peroxide inhibition (76%) and hydroxyl radical scavenging activity (61%). Further, formulation III revealed significant level (p< 0.05) of inhibition of peroxide value (66.08%) and malondialdehyde content (49.12%), which are comparable to that of synthetic food preservative (BHT). Thus, the present study revealed the health benefits (antioxidant property) and stability of an Indian traditional food Daangar pachadi. 

Keywords: Daangar pachadi, yoghurt, black gram, seed coat, cumin 

Cite this Article Vadivel V, Brindha P. Antioxidant property and stability of an indigenous traditional food Daangar pachadi. Research & Reviews: Journal of Food Science and Technology. 2017; 6(3): 22–31p. 


Keywords


Daangar pachadi, Yoghurt, Black gram, Seed coat, Cumin, Antioxidant

Full Text:

PDF

References


Poehlman JM. History, description, classification and origin. In: Poehlman, J.M. (Ed). The mungbean, Boulder: West View, 1991; P. 6-21.

Suneja Y, Kaur S, Gupta AK, Kaur N. Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper). Food Res Int 2011; 22: 621-628.

Katoch R. Nutritional evaluation, protein digestibility and profiling of different Vigna species. Indian J Agric Biochem. 2013; 26: 32-35.

Joyner JJ, Yadav BK. Microwave assisted dehulling of black gram (Vigna mungo L). J Food Sci Technol. 2013; 52: 2003-2012.

Ghosh D, Chattopadhyay P. Preparation of idli batter, its properties and nutritional improvement during fermentation. J Food Sci Technol. 2011; 48: 610-615.

Roy A, Moktan B, Sarkar PK. Survival and growth of foodborne bacterial pathogens in fermenting dough of wadi, a legume-based indigenous food. J Food Sci Technol. 2011; 48: 506-509.

Balasubramanian S, Borah A, Singh KK, Patil RT. Rheological and nutritional quality of selected dehulled legumes blended rice extrudates. J Food Sci Technol. 2012; 49: 632-637.

Bhanwar S, Bamnia M, Ghosh M, Ganguli A. Use of Lactococcus lactis to enrich sourdough bread with γ-aminobutyric acid. Int J Food Sci Nutr. 2013; 64: 77-81.

Madhumitha S, Prabhasankar P. Influence of additives on functional and nutritional quality characteristics of black gram flour incorporated pasta. J Texture Studies 2011; 42: 441-450.

Sulochana S, Bakiyalakshmi SV. Effect of nutracetical dosa on antimicrobial activity. Int J Env Sci. 2011; 1: 727-735.

Nitin M, Ifthekar S, Mumtaz M. Hepato and nephro-protective effect of methanolic extract of Vigna mungo (Linn.) hepper on rifampicin induced toxicity in albino rats. Indian J Pharm Edu Res. 2013; 47: 90-96.

Solanki YB, Jain SM. Immunostimolatory activities of Vigna mungo L. extract in male Sprague–Dawley rats. J Immunotoxicol. 2010; 7: 213-218.

Zia-Ul-Haq M, Landa P, Kutil Z, Qayum M, Ahmad S. Evaluation of anti-inflammatory activity of selected legumes from Pakistan: In vitro inhibition of Cyclooxygenase-2. Pak J Pharm Sci. 2013; 26: 185-187.

Girish TK, Pratape VM, Prasada Rao UJS. Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products. Food Res Int. 2012; 46: 370-377.

Gujral HS, Angurala M, Sharma P, Singh J. Phenolic content and antioxidant activity of germinated and cooked pulses. Int J Food Prop. 2011; 14: 1366-1374.

Marathe SA, Rajalakshmi V, Jamdar SN, Sharma A. Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food Chem Toxicol. 2011; 49: 2005-2012.

Ashok KT, Madham S, Shaik AB, Amtul ZS, Sachin BA, Kuncha M. Identification of proglycemic and antihyperglycemic activity in antioxidant rich fraction of some common food grains. Int Food Res J. 2011; 18: 915-923.

Girish TK, Vasudevaraju P, Prasada Rao UJS. Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract. Food Chem Toxicol. 2012; 50: 1690-1696.

Kumar CSS, Chandraju S, Ahmad T, Mythily R, Gowda NM. Extraction and evaluation of a new acid-base indicator from black gram husk (Vigna mungo). Synthesis Reactivity Inorganic, Metal-Organic Nano-Metal Chem. 2012; 42: 498-501.

Bourlioux P, Koletzko B, Guarner F, Braesco V. The intestine and its microflora are partners for the protection of the host: Report on the Danone Symposium “The Intelligent Intestine” held in Paris, June 14, 2002. Am J Clin Nutr. 2003; 78: 675-683.

Wollowski I, Rechkemmer G, Pool-Zobel BL. Protective role of probiotics and prebiotics in colon cancer. Am J Clin Nutr. 2001; 73: 451-456.

Tavan E, Cayuela C, Anroine JM, Trugnan G, Chaugier C, Cassand P. Effects of dairy products on heterocyclic aromatic amine-induced rat colon carcinogenesis. Carcinogen. 2002; 23: 477-483.

Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol. 1998; 299: 152-178.

Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Anal Biochem. 1999; 269: 337-341.

Oyaizu M. Studies on products of browning reactions: Antioxidant activities of products of browning reaction prepared from glucosamine. Jap J Nutr. 1986; 44: 307-315.

Sanchez-Moreno C, Larrauri JA, Saura-Calixto FA. A procedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric. 1998; 76: 270-276.

Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents on mulberry and their scavenging effects on superoxide radical. Food Chem. 1999; 64: 555-559.

Ruch RJ, Cheng SJ, Klaunig E. Prevention of cyto-toxicity and inhibition of intercellular communication by antioxidant catechins isolated from Chineese green tea. Carcinogen. 1989; 10: 1003-1008.

Hagerman AE, Riedl KM, Alexander Jones G, Sovik KN, Ritchard NT, Hartzfeld PW, Riechel TL. High molecular weight plant polyphenolics (Tannins) as biological antioxidants. J Agric Food Chem. 1998; 46: 1887-1892.

Association of Official Analytical Chemists (AOAC), Official Methods of Analysis, Helrach, K. (Ed) 15th ed., Sec. 965.33, Arlington, 1997.

Forssen MA, Jagerstad MI, Wigertz K, Witthoft CM. Folates and dairy products: a critical update. Am J Clin Nutr. 2000; 19: 100S-110S.

Masud T, Sultana K, Shah MA. Incidence of lactic acid bacteria isolated from indigenous dahi. Aus J Animal Sci. 1991; 4: 329-331.

Erturk O, Demirkol E. The effect of some medicinal plant extracts on biochemical, physicochemical, and antimicrobial activity of extract added yogurt. Harran Üniversitesi Veteriner Fakültesi E-Dergiler, 2014; 3 (2): 78-83.

Fattah SMA, Sree A, Hassan Y, Bayoum HM, Eissa HA. The use of lemongrass extracts as antimicrobial and food additive potential in yoghurt. J Am Sci. 2010; 6: 582-594.

Marhamatizadeh MH, Ehsandoost E, Gholami P, Mohaghegh MD. Effect of olive leaf extract on growth and viability of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic milk and yoghurt. Int J Farm Allied Sci. 2013; 2: 572-578.

Muniandy P, Shori AB, Baba AS. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. J Assoc Arab Univ Basic App Sci. 2015; DOI: http://dx.doi.org/10.1016/j.jaubas.2015.11.002.

Ajila CM, Prasada Rao UJS. Purification and characterization of black gram (Vigna mungo) husk peroxidase. J Mol Cat B: Enzym. 2009; 60: 36-44.

Zia-Ul-Haq M, Ahmad S, Bukhari SA, Amarowicz R, Ercisli S, Jaafar HZE. Compositional studies and biological activities of some mash bean (Vigna mungo L. Hepper) cultivars commonly consumed in Pakistan. Biological Res. 2014; 47: 23-29.

Kim J, Park EJ. Cytotoxic anticancer candidates from natural resources. Cur Med Chem: Anticancer Agent. 2002; 20: 485-537.




DOI: https://doi.org/10.37591/rrjofst.v6i3.102

Refbacks

  • There are currently no refbacks.