{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,16]],"date-time":"2026-07-16T19:08:10Z","timestamp":1784228890283,"version":"3.55.0"},"reference-count":64,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T00:00:00Z","timestamp":1768435200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"CENTRE OF EXCELLENCE IN AGRI-FOOD SYSTEMS AND NUTRITION, EDUARDO MONDLANE UNIVERSITY, MAPUTO, MOZAMBIQUE","award":["E089-MZ"],"award-info":[{"award-number":["E089-MZ"]}]},{"name":"Chiang Mai University, Chiang Mai, Thailand","award":["8393(25)\/1612"],"award-info":[{"award-number":["8393(25)\/1612"]}]},{"name":"Research Institute for Health Sciences, Chiang Mai University, Chiang Mai, Thailand","award":["047\/2568"],"award-info":[{"award-number":["047\/2568"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 \u00b0C 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.<\/jats:p>","DOI":"10.3390\/foods15020310","type":"journal-article","created":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T08:26:36Z","timestamp":1768465596000},"page":"310","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Unlocking the Antioxidant Potential of Pigeon Peas (Cajanus cajan L.) via Wild Fermentation and Extraction Optimization"],"prefix":"10.3390","volume":"15","author":[{"given":"Tamara","family":"Machinjili","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering, Faculty of Engineering, Eduardo Mondlane University, Maputo 3453, Mozambique"},{"name":"Department of Community Development, Ministry of Gender, Community Development and Social Welfare, Lilongwe Private Bag 330, Malawi"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-7043-2922","authenticated-orcid":false,"given":"Chikondi","family":"Maluwa","sequence":"additional","affiliation":[{"name":"School of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand"},{"name":"Faculty of Clinical Sciences, Malawi College of Health Sciences, Blantyre Campus, Blantyre Private Bag 396, Malawi"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chawanluk","family":"Raungsri","sequence":"additional","affiliation":[{"name":"Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hataichanok","family":"Chuljerm","sequence":"additional","affiliation":[{"name":"School of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4783-3435","authenticated-orcid":false,"given":"Pavalee Chompoorat","family":"Tridtitanakiat","sequence":"additional","affiliation":[{"name":"Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2929-5442","authenticated-orcid":false,"given":"Elsa Maria","family":"Salvador","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, Faculty of Sciences, Eduardo Mondlane University, Maputo 3453, Mozambique"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2572-0704","authenticated-orcid":false,"given":"Kanokwan","family":"Kulprachakarn","sequence":"additional","affiliation":[{"name":"School of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Garcia-Llorens, G., El Ouardi, M., and Valls-Belles, V. 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