EFFECT OF PROCESSING ON NUTRACEUTICAL PROPERTIES OF GARDEN CRESS (LEPIDIUM SATIVUM L.) SEEDS

Objective : The effects of popping and germination on nutraceutical and antioxidant activity of garden cress seeds (GCS) were investigated. Methods : The nutraceutical properties were determined by evaluating total phenolic content (TPC), flavonoid and tannin contents. By the DPPH free radical scavenging activity and the iron reducing power assay, the antioxidant properties were studied. Results : TPC of popped GCS increased by 18.5%, and it decreased by 5% in germinated GCS extracts compared to native GCS, whereas the flavonoid contents decreased both in popped and germinated seed extracts. The tannin contents increased while popping by 6.81% whereas, it decreased by 20.45% during germination compared to native extracts (0.44mg CEQ/100g). DPPH radical scavenging and the iron reducing power activity increased while popping but decreased during germination compared to native counterpart. Fractionation of native and processed GCS extracts by HPLC showed presence of p-coumaric acid, proto-catechuic acid and gallic acid, with p-coumaric acid showing major portion followed by proto-catechuic acid and gallic acid. Conclusion: The results are useful for development of garden cress based health food. Keywords: Garden cress seeds, Processing, Nutraceutical, Antioxidant, Phenolic.