Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus

Anna Starzyńska-Janiszewska; Bożena Stodolak; Małgorzata Jamróz

doi:10.1016/j.foodchem.2007.12.028

Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus

Food Chem. 2008 Jul 15;109(2):285-92. doi: 10.1016/j.foodchem.2007.12.028. Epub 2007 Dec 23.

Authors

Anna Starzyńska-Janiszewska¹, Bożena Stodolak², Małgorzata Jamróz²

Affiliations

¹ Department of Food Biotechnology, Faculty of Food Technology, Agricultural University, ul. Balicka 122, 31-149 Kraków, Poland. Electronic address: astarzynska@ar.krakow.pl.
² Department of Food Biotechnology, Faculty of Food Technology, Agricultural University, ul. Balicka 122, 31-149 Kraków, Poland.

PMID: 26003349
DOI: 10.1016/j.foodchem.2007.12.028

Abstract

Antiradical and total antioxidant activities of extracts from raw, prepared for inoculation, fermented (tempeh) and cooked seeds of grass pea (Lathyrus sativus Krab and Derek cultivars) were measured. Tempeh fermentation with Rhizopus oligosporus resulted in higher scavenging activity towards DPPH and ABTS(+) radicals which correlated well with the content of total phenols. In Derek cultivar, fermentation caused a significant inhibition of linoleic acid oxidation by methanol extracts. In buffer extracts the highest TAA values were observed in raw seeds. Cooking of seeds lowered RSA values as compared to fermentation, especially for the DPPH assay. Methanol and buffer extracts from cooked seeds showed prooxidant activity towards linoleic acid.

Keywords: Antiradical activity; Lathyrus sativus; Rhizopus oligosporus; Tempeh; Total antioxidant activity.