Effects of processing on phytochemicals and antioxidant potential of fenugreek leaves and seed

Fenugreek (Trigonella foenum-graecum) is an annual herb belonging to the leguminosae family. Antioxidant compounds may be linked to reported health benefits of various parts of fenugreek, including the seeds and leaves. The objective of this study was to determine the effect of processing on phytochemicals and antioxidant potential of fenugreek leaves and seeds. Leaves were treated by lyophilization (FDL) (3 days), force draft oven (ODL) (50°C for 15 hours), and pan frying (CL) (2 mins). Seeds were treated by germination (GS) (soaked in distilled water for 12 hrs, dried at 37C for 20hrs), and toasting (TS) (4 mins). Raw leaves (FL) and seeds (RS) were used as control and all samples were ground to a powder. Total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and radical scavenging by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) of fresh and processed fenugreek leaves and seeds were assessed in methanolic (ME) and aqueous extracts (AE). The results of this study suggest processing may affect the phytochemicals and antioxidant potential of both fenugreek leaves and seeds.;Shelf life study was conducted on physiochemical and sensory parameters of fenugreek crackers and ginger cookies. Moisture content, pH, water activity, color (L*, a*, b*) and texture profile analysis did not change over the 60-day period. Fenugreek is underutilized in the U.S. food industry and its utilization in functional food products and daily consumption may provide health benefits to consumers.