Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L.

Legumes are a rich source of proteins, dietary fiber, micronutrients and bioactive phytochemicals. The antioxidative properties and total phenolic contents of raw and processed (dry heating, autoclaving and soaking followed by autoclaving) seed extracts of Cicer arietinum and Pisum sativum were analyzed. The raw and processed seed samples were extracted with 80% methanol and 70% acetone separately and used for the evaluation of its antioxidant potential. Total phenolic and tannin content of raw and processed seed extracts ranged from 11.46–19.42 mg/g extract and 1.03–14.64 mg/g extract. In general, the raw seed extracts were the most potent antioxidant suppliers and free radical scavengers. Interestingly, among the various processing methods, dry heated sample registered higher DPPH (11.10 g extract/g DPPH) and ABTS (124,634 μmol/g extract) radical scavenging activity, metal chelating (2.34 mg EDTA/g extract) and inhibition of bleaching (70%). These results indicated that processing methods significantly changed contents and activities of antioxidant components of C. arietinum and P. sativum. Nonetheless, the dry heating processing method proved to be advantageous in retaining the integrity of the appearance and texture of the legume with greater retention of antioxidant components and activities.