Biochemical Evaluation of Trigonella foenum graecum (Fenugreek) With Special Reference to Phenolic Acids

Authors

  • Muhammad Farhan Jahangir Chughtai
  • Imran Pasha
  • Muhammad Asim Shabbir
  • Muhammad Adnan Haider
  • Bahzad Afzal
  • Shabbir Ahmad
  • Muhammad Sajid Manzoor

DOI:

https://doi.org/10.52763/PJSIR.BIOL.SCI.60.3.2017.154.161

Keywords:

fenugreek, physicochemical analysis, phenolic acids, antioxidant, rheology, cookies

Abstract

In current study nutritional constituents of fenugreek seeds Trigonella foenum graecum and
antioxidant potential was determined. Rheological aspects of fenugreek supplemented flour were evaluated.
Total phenolic contents (TPC) were quantified by using spectrophotometer. TPC content was higher in
ethanol extract as compared to methanol extract, accounted for 9.11mg GAE/g, and 7.82mg GAE/g,
respectively. High pressure liquid chromatography was used to analyze the individual phenolic acids.
Chlorogenic acid was found in higher quantity accounted for 167. 9 mg/g and sinapic acid with lowest
amount 8.6 mg/g. Composite flours with treatments T1, T2, T3 and T4 of fenugreek seed powder with wheat
flour were prepared and their rheological properties revealed the T4 with best and healthy results.
Physicochemical and sensory analysis of cookies depicted that T1 was best as compared to rest of the
treatments.

Author Biography

Muhammad Farhan Jahangir Chughtai

National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences,
University of Agriculture, Faisalabad, Pakistan

Downloads

Published

2017-12-29

How to Cite

Jahangir Chughtai, M. F., Pasha, I., Shabbir, M. A., Haider, M. A., Afzal, B., Ahmad, S., & Manzoor, M. S. (2017). Biochemical Evaluation of Trigonella foenum graecum (Fenugreek) With Special Reference to Phenolic Acids. Biological Sciences - PJSIR, 60(3), 154–161. https://doi.org/10.52763/PJSIR.BIOL.SCI.60.3.2017.154.161

Most read articles by the same author(s)