Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

Ren You Gan, Nagendra P. Shah, Ming Fu Wang, Wing Yee Lui, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

70 Scopus citations


This study was designed to investigate the influences of fermentation by naturally occurring bacteria on legumes and lactic acid bacteria on antioxidant capacity and polyphenols in both soluble and bound extracts of eight common edible legumes, including black cow gram, mottled cowpea, speckled kidney bean, lentil, small rice bean, small runner bean and two soya beans. Fermentation had varying effects on the antioxidant capacity of soluble and bound extracts in different edible legumes, with fermented mottled cowpea, speckled kidney bean and small rice bean showing increased total antioxidant capacity. In addition, fermentation in general enhanced total phenolic content in all the selected legumes, which could be associated with the biotransformation between soluble phenolics and the release of bound phenolics induced by micro-organisms involved in the fermentation process. Phenolic compounds, such as catechin, were increased in fermented mottled cowpea. Overall, fermentation could increase the bioavailability of legume polyphenols and fermented legume powders rich in antioxidant polyphenols can be used to develop novel functional foods.

Original languageEnglish
Pages (from-to)875-884
Number of pages10
JournalInternational Journal of Food Science and Technology
Issue number4
StatePublished - 1 Apr 2016
Externally publishedYes


  • Antioxidant capacity
  • Bound phenolics
  • Edible legume
  • Fermentation
  • Lactic acid bacteria
  • Total phenolic content


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