• Hema Panwar Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, India.
  • Manisha Guha Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysore 570020, India.


Garden cress seeds, Processing, Nutraceutical, Antioxidant, Phenolic


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.


Download data is not yet available.


Nadkarni KM, Nadkarni AK. Lepidium sativum L. In The Indian Materia Medica with Ayurvedic Unani and Home remedies Bombay India Popular Prakashan 1954;3:736-7.

Duke JA, London UK, C. CR. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Eur J Anaesthesiol 1992.

Davies KJ. Oxidative stress, antioxidant defenses, and damage removal, repair, and replacement systems. IUBMB life 2000;50(4-5):279-89.

Fenkel T, Holbrook NJ. Oxidants, oxidative stress and the biology of aging. Nature 2000;408:240-7.

Gallegos-Infante J-A, Bello-Perez LA, Rocha-Guzman NE, Gonzalez-Laredo RF, Avila-Ontiveros M. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti. J Food Sci 2010;75(5):H151-6.

Andlauer W, Furst P. Antioxidative power of phytochemicals with special reference to cereals. Cereal Foods World 1998;43:356-60.

Towo EE, Svanberg U, Ndossi GD. Effect of grain pre-treatment on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania. J Sci Food and Agri 2003;83:980-6.

Friedman M. Chemistry, biochemistry, and dietary role of potato polyphenols-A review. J of Agri and Food Chem, 1997;45:1523–1540.

Chethan S, Malleshi NG. Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Food Chem, 2007;105:862–870.

Singleton VL, Orthofer R, Lamuela-Raentos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 1995;299:152-71.

Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 1999;64:555-9.

Price MT, Olney JW, Cicero TJ. Acute elevations of serum luteinizing hormone induced by kainic acid, N-methyl aspartic acid or homocysteic acid. Neuroendocrinology 1978;26(6):352-8.

Ancos B, Sgroppo S, Plaza L, Cano MP. De Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment. J Sci of Food and Agri 2002;82:790-6.

Oyaizu M, Japanese J. Studies on products of browning reactions antioxidative activities of products of browning reaction prepared from glucosamine. of Nutri 1986;44:307-15.

Shobana S, Sreerama YN, Malleshi NG. Composition and enzyme inhibitory properties of finger millet (Eleusine coracana L. seed coat phenolics Mode of inhibition of glucosidase and pancreatic amylase Food Chem 2009;115:1268-73.

Boateng J, Verghese M, Walker LT, Ogutu S. Effect of processing on antioxidant contents in selected dry beans (Phaseolus vulgaris L). Lebensmittel Wissenschaft und Technologies. Eur J Anaesthesiol 2008;41:1541-7.

Pradeep SR, Guha M. Effect of processing methods on the nutraceutical and antioxidant properties of little millets (Panicum sumatrense) extracts. Food Chem, 2011;126:1643-47.

Ahmed SB, Mahgoub SA, Babiker BE. Changes in tannin and cyanide contents and diastic activity during germination and the effect of traditional processing on cyanide content of sorghum cultivars. Food Chem 1996;56:159-62.

Osman MA. Changes in nutrient composition, trypsin inhibitor, phytate, tannins and protein digestibility of dolichos lablab seeds [Lablab putrpuresus (L) sweet] occurring during germination. J of Food Technology 2007;5:294-9.

Alothman M, Karim AA. Bhat, Rajeev, Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 2009;115:785-8.

Nicoli MC, Anese M, Manzocco L, Lerici CR. Antioxidant properties of coffee brews in relation to the roasting degree. Lebensmittel Wissenschaft and Technologies 292 297 1997;30.

Rocha-Guzman NE, Gonzalez-Laredo RF, Ibarra-Perez FJ, Nava-Berumen CA, Gallegos-Infante JA. Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L. cultivars Food Chem 2007;100:31-5.



How to Cite

Panwar, H., and M. Guha. “EFFECT OF PROCESSING ON NUTRACEUTICAL PROPERTIES OF GARDEN CRESS (LEPIDIUM SATIVUM L.) SEEDS”. International Journal of Pharmacy and Pharmaceutical Sciences, vol. 6, no. 7, July 2014, pp. 315-8, https://www.innovareacademics.in/journals/index.php/ijpps/article/view/1786.



Original Article(s)