Impact de la cuisson à l’eau sur la teneur et le profil en composés phénoliques de légumes secs.

Abstract

The aims of this study are to measure the content of phenolic compounds (polyphenols, flavonoids, tanins and anthocyanins), to estimate the anti-radical and antioxidant activity and to highlight the impact of cooking in water on five species of pulses (lens, chickpeas, peas, common beans and beans) which are widely consumed in Algeria. For comparison, two varieties for each species were studied. To well characterize the polyphenols, flavonoids, anthocyanins and tanins, their profile was determined by the liquid chromatographic method coupled with mass spectroscopy (LCMS / MS). The main results obtained show that the species analyzed all contain phenolic compounds (polyphenols, flavonoids, tannins and anthocyanins) with inter and intra varietal significant differences. Cooking has had a variable effect, sometimes positive and other times negative on the content and the anti- radical and antioxidant activity of the phenolic compounds. The results of the DPPH. test, show that the extract of raw Ibla lens, the extract of the cooking water Ibla lens, the extract of the cooking water of chickpeas (two varieties) and Extracted from the cooking water Oinward peas contained great active compounds capable of reducing this free radical, since they acted at low concentrations. In contrast, the extract of raw Oinward peas was found to be the least effective. Also, the main results obtained from the ABTS. + Test indicates that the extract of cooked beans and their cooking water are the most potent. On the other hand, the extract of cooked Oinward peas proved to be the least effective. In fact, the cooking water has recovered significant amounts which exert significant anti- radical activities, particularly in the case of lens and beans. Similarly, newly formed phenolic compounds have been revealed in the cooking water, this is due to the degradation of the glycosylated forms and to the phenomenon of diffusion. Regarding the CUPRAC test, significant correlations have been established between antioxidant activity and certain phenolic compounds. These activities are either dose-dependent or structure-dependent. The result of the present study confirms that legumes are an important source of phenolic compounds and which are considered to be natural antioxidants. To boost an individual's antioxidant status, it is desirable to consume the cooked seeds and the water from their cooking.