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A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents.
J Food Sci. 2007 Mar; 72(2):S159-66.JF

Abstract

The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow soybean. Acidic 70% acetone (+0.5% acetic acid) extracts exhibited the highest TPC, TFC, and FRAP values for black bean, lentil, black soybean, and red kidney bean. The 80% acetone extracts exhibited the highest TFC, CTC, and DPPH-free radical scavenging activity for yellow pea, green pea, chickpea, and yellow soybean. The 70% ethanol extracts exhibited the greatest ORAC value for all selected legumes. These results indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities. High correlations between phenolic compositions and antioxidant activities of legume extracts were observed. The information is of interest to the nutraceutical food/ingredient industries since legumes are a rich source of antioxidants.

Authors+Show Affiliations

Dept. of Cereal and Food Sciences, North Dakota State Univ., Fargo, ND 58105, USA.No affiliation info available

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

17995858

Citation

Xu, B J., and S K C. Chang. "A Comparative Study On Phenolic Profiles and Antioxidant Activities of Legumes as Affected By Extraction Solvents." Journal of Food Science, vol. 72, no. 2, 2007, pp. S159-66.
Xu BJ, Chang SK. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci. 2007;72(2):S159-66.
Xu, B. J., & Chang, S. K. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science, 72(2), S159-66.
Xu BJ, Chang SK. A Comparative Study On Phenolic Profiles and Antioxidant Activities of Legumes as Affected By Extraction Solvents. J Food Sci. 2007;72(2):S159-66. PubMed PMID: 17995858.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. AU - Xu,B J, AU - Chang,S K C, PY - 2007/11/13/pubmed PY - 2007/12/15/medline PY - 2007/11/13/entrez SP - S159 EP - 66 JF - Journal of food science JO - J Food Sci VL - 72 IS - 2 N2 - The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow soybean. Acidic 70% acetone (+0.5% acetic acid) extracts exhibited the highest TPC, TFC, and FRAP values for black bean, lentil, black soybean, and red kidney bean. The 80% acetone extracts exhibited the highest TFC, CTC, and DPPH-free radical scavenging activity for yellow pea, green pea, chickpea, and yellow soybean. The 70% ethanol extracts exhibited the greatest ORAC value for all selected legumes. These results indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities. High correlations between phenolic compositions and antioxidant activities of legume extracts were observed. The information is of interest to the nutraceutical food/ingredient industries since legumes are a rich source of antioxidants. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995858/A_comparative_study_on_phenolic_profiles_and_antioxidant_activities_of_legumes_as_affected_by_extraction_solvents_ L2 - https://doi.org/10.1111/j.1750-3841.2006.00260.x DB - PRIME DP - Unbound Medicine ER -