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Profiling of Naurangi and Kulthi Dal used in traditional Indian system of cuisines and medicine
Ritu Sharma
Profiling of Naurangi and Kulthi Dal used in traditional Indian system of cuisines and medicine - pp698-707
The development of fortified foods and nutraceuticals based on legumes used in our traditional Indian system of cuisines & medicine has gained much appeal in recent times due to their exemplary biological activities. Specifically, the use of traditional and underutilized legumes holds much scope for exploration. This study demonstrates the biological profiling and phytochemical screening of Naurangi dal (rice beans) and Kulthi dal (horse gram/Kulthi beans) extracts. The bioactive compounds were identified using UHPLC-QTOF-MS and GC-MS. Fatty acid profiling, proximate, amino acid, and elemental analyses were carried out to evaluate the nutritional profile of the legumes. Using GC-MS, it was found that the legumes had high concentrations of terpenes, hydrocarbons, and fatty acids. Various secondary metabolites (quercetin, catechin-7-O-glucoside, epicatechin, and catechin) were found using UHPLC-QTOF-MS. The legumes demonstrated rich concentrations of essential, non-essential, and non-proteinogenic amino acids, as well as linoleic, oleic, and palmitic acid. Elemental analysis showed the presence of 21 elements with magnesium, potassium, and molybdenum being the most prevalent. In biological profiling, anti-microbial and anti-oxidant activities were performed on the selected legume extracts. The anti-oxidant activity of Kulthi beans extracts was greater than rice beans extracts. Additionally, methanolic extract of the legumes also showed promising anti-microbial activity. These results suggest that these underutilized legumes could be an excellent source of bioactive compounds, anti-microbial and anti-oxidantagents that could be utilized in food, pharmaceutical and cosmeticsindustries.
Amino acid
Anti-microbial agent
ICP-MS
Phytochemicals
Secondary metabolites
, UHPLC-QTOF-MS
Profiling of Naurangi and Kulthi Dal used in traditional Indian system of cuisines and medicine - pp698-707
The development of fortified foods and nutraceuticals based on legumes used in our traditional Indian system of cuisines & medicine has gained much appeal in recent times due to their exemplary biological activities. Specifically, the use of traditional and underutilized legumes holds much scope for exploration. This study demonstrates the biological profiling and phytochemical screening of Naurangi dal (rice beans) and Kulthi dal (horse gram/Kulthi beans) extracts. The bioactive compounds were identified using UHPLC-QTOF-MS and GC-MS. Fatty acid profiling, proximate, amino acid, and elemental analyses were carried out to evaluate the nutritional profile of the legumes. Using GC-MS, it was found that the legumes had high concentrations of terpenes, hydrocarbons, and fatty acids. Various secondary metabolites (quercetin, catechin-7-O-glucoside, epicatechin, and catechin) were found using UHPLC-QTOF-MS. The legumes demonstrated rich concentrations of essential, non-essential, and non-proteinogenic amino acids, as well as linoleic, oleic, and palmitic acid. Elemental analysis showed the presence of 21 elements with magnesium, potassium, and molybdenum being the most prevalent. In biological profiling, anti-microbial and anti-oxidant activities were performed on the selected legume extracts. The anti-oxidant activity of Kulthi beans extracts was greater than rice beans extracts. Additionally, methanolic extract of the legumes also showed promising anti-microbial activity. These results suggest that these underutilized legumes could be an excellent source of bioactive compounds, anti-microbial and anti-oxidantagents that could be utilized in food, pharmaceutical and cosmeticsindustries.
Amino acid
Anti-microbial agent
ICP-MS
Phytochemicals
Secondary metabolites
, UHPLC-QTOF-MS