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Food Chem. 2014;152:462-6. doi: 10.1016/j.foodchem.2013.12.006. Epub 2013 Dec 9.

In vitro antioxidant activity of extracts from common legumes.

Author information

1
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
2
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: dushuangkui@hotmail.com.

Abstract

The in vitro antioxidant activity of pinto bean, cowpea, baby lima bean, lentil, chickpea, small red bean, red kidney bean, black kidney bean, navy bean, and mung bean extracts were investigated. Significant differences were observed in the phenolic content and the antioxidant activity amongst the legume extracts. Lentils demonstrated the highest phenolic content (47.6 mg/g), total antioxidant activity (720.68 U/g), DPPH• scavenging activity (38.5%), and total reducing power, whereas baby lima beans and navy beans had the lowest. Amongst the extracts, hydroxyl radicals (•OH) scavenging was higher in black kidney bean (85.68%) and baby lima bean (74.97%) extracts. The total antioxidant activity (r=0.84), DPPH• scavenging activity (r=0.83), and total reducing power (r=0.84) were positively correlated with the total phenolic content. However, •OH scavenging and the phenolic content were not correlated.

KEYWORDS:

Antioxidant activity; Legumes; Phenolic content; Total reducing power

PMID:
24444962
DOI:
10.1016/j.foodchem.2013.12.006
[Indexed for MEDLINE]

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