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<p>The globalisation of the food trade is driving significant shifts in dietary habits worldwide, as consumers adhere to essential nutritional and health standards. Fenugreek seeds have long been recognised in traditional medicine for their efficacy in treating diabetes, inflammation, and digestive issues. This study decisively establishes the optimal soaking duration and temperature conditions to maximize bioactive and antioxidant yields in both the seeds and the exudates produced in the soaking water. At 25&#xa0;°C and 32&#xa0;°C temperatures, TSS increased significantly, ranging from 1.24 to 2.56 °Brix and from 1.36 to 3.04 °Brix. The maximum TPC was recorded in exudate water obtained at 40&#xa0;°C after 24&#xa0;h of soaking, demonstrating superior extraction capabilities. Notably, the highest TFC originated from soaked seed extracts and was subsequently extracted with 70% methanol at 25&#xa0;°C. The FRAP assay confirmed that exudate samples incubated at 40&#xa0;°C for 24&#xa0;h exhibited the highest activity levels, significantly surpassing those at 25&#xa0;°C and 32&#xa0;°C. Generally, soaking at 25&#xa0;°C and 32&#xa0;°C preserves bioactives effectively in the exudate water and soaked seeds. Therefore, the exudate water and soaked seeds demonstrate their potential as health-beneficial supplements and valuable ingredients for food industries.</p>

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Effect of soaking and germination on bioactive compounds and antioxidant activity in exudate water and seed extracts of fenugreek

  • 期刊论文

  • 发表日期：

    2025年8月19日

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  • Anusree Poyyakara Veetil,
  • Sandopu Sravan Kumar,
  • Giridhar Parvatam

摘要

The globalisation of the food trade is driving significant shifts in dietary habits worldwide, as consumers adhere to essential nutritional and health standards. Fenugreek seeds have long been recognised in traditional medicine for their efficacy in treating diabetes, inflammation, and digestive issues. This study decisively establishes the optimal soaking duration and temperature conditions to maximize bioactive and antioxidant yields in both the seeds and the exudates produced in the soaking water. At 25 °C and 32 °C temperatures, TSS increased significantly, ranging from 1.24 to 2.56 °Brix and from 1.36 to 3.04 °Brix. The maximum TPC was recorded in exudate water obtained at 40 °C after 24 h of soaking, demonstrating superior extraction capabilities. Notably, the highest TFC originated from soaked seed extracts and was subsequently extracted with 70% methanol at 25 °C. The FRAP assay confirmed that exudate samples incubated at 40 °C for 24 h exhibited the highest activity levels, significantly surpassing those at 25 °C and 32 °C. Generally, soaking at 25 °C and 32 °C preserves bioactives effectively in the exudate water and soaked seeds. Therefore, the exudate water and soaked seeds demonstrate their potential as health-beneficial supplements and valuable ingredients for food industries.