# Unlocking the Antioxidant Potential of Pigeon Peas (Cajanus cajan L.) via Wild Fermentation and Extraction Optimization

## TL;DR

This study shows how wild fermentation and optimized extraction can boost antioxidant levels in pigeon peas, a common food in resource-limited areas.

## Contribution

The novel integration of wild fermentation and extraction optimization significantly enhances antioxidant recovery from pigeon peas.

## Key findings

- Wild fermentation significantly improves antioxidant properties of pigeon peas.
- Optimal extraction was achieved using 70% methanol at 40 °C for 24 hours.
- Antioxidant mechanisms were enhanced across multiple assays.

## Abstract

Oxidative stress contributes significantly to chronic disease burden, necessitating identification of accessible dietary antioxidant sources. Pigeon peas (Cajanus cajan L.) contain substantial bioactive compounds, yet most exist in bound forms with limited bioavailability. This study evaluated wild fermentation combined with systematic extraction optimization to enhance antioxidant recovery from pigeon peas. Seeds underwent wild fermentation in brine solution, followed by extraction under varying conditions (seven solvent systems, three temperatures, and three-time durations). Multiple complementary assays assessed antioxidant capacity (total phenolic content, DPPH radical scavenging, ferric reducing power, and ABTS activity). Fermentation substantially improved antioxidant properties across all parameters, with particularly pronounced effects on radical scavenging activities. Extraction optimization identified 70% methanol at 40 °C for 24 h as optimal, demonstrating marked improvements over conventional protocols. Strong intercorrelations among assays confirmed coordinated enhancement of multiple antioxidant mechanisms rather than isolated changes. The findings demonstrate that both biotechnological processing and analytical methodology critically influence antioxidant characterization in pigeon peas. This integrated approach offers practical guidance for developing antioxidant-rich functional foods, particularly relevant for resource-limited settings where pigeon peas serve as dietary staples. The study establishes foundation for translating fermentation technology into nutritional interventions, though further research addressing bioavailability, microbiological characterization, and bioactive compound identification remains essential.