Effect of roasting and boiling on secondary metabolite content and antioxidant activity of Pachira glabra germinated seeds
Abstract Secondary metabolites are produced mainly by plants (fruits, seeds, and vegetables) and can contribute over 80% to the production of bioactive compounds. These metabolites are packed with biological activities in demand in the agri-food, pharmaceutical, and cosmetics industries. This study...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-05-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00475-7 |
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| Summary: | Abstract Secondary metabolites are produced mainly by plants (fruits, seeds, and vegetables) and can contribute over 80% to the production of bioactive compounds. These metabolites are packed with biological activities in demand in the agri-food, pharmaceutical, and cosmetics industries. This study aimed to investigate the effect of heat treatments on the secondary metabolite content and antioxidant activity of germinated Pachira glabra seeds associated to roasting and boiling. P. glabra fruits were harvested and the extracted seeds were divided into four batches and subjected to different treatments. Batch control consisted of untreated seeds (raw), while batch 1 consisted of sprouted seeds, batch 2 of sprouted then roasted seeds, and batch 3 of sprouted then boiled seeds. The antinutrient composition, phytochemical, and antioxidant properties of the different flours were studied. Based on results, the treatments significantly reduced phytate, tannin, and oxalate levels. Germination resulted in a significant increase (p < 0.05) in total phenol (15.26 mg EAG/g) and flavonoid content (10.17 mg EAG/g) compared with untreated seeds (13.81 mg EAG/g and 8.68 mg EAG/g, respectively) and heat-treated seeds, where these levels were lower, as well as the reducing power of ferric ions. Free radical scavenging activity (DPPH inhibition) was higher in sprouted and boiled seeds. The best phytochemical and antioxidant properties were obtained with the germinated seed flours. Sprouting therefore appears to be a promising treatment to enhance the value of this local resource and thus contribute to the fight against nutrition-related non-communicable diseases. |
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| ISSN: | 2731-4286 |