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Phenolics content and antioxidant and anti-inflammatory activities of legume fractions.
Food Chem. 2013 Jun 01; 138(2-3):1543-50.FC

Abstract

Two faba bean (Vicia faba L.) subspecies major and minor and lentil seeds grown in Algeria were separated into cotyledons and hulls. These fractions, together with their corresponding whole seeds, were extracted with two solvents, aqueous (70%) acetone and (80%) ethanol, and evaluated for antioxidant activity in relation to their phenolic contents. Acetone selectively extracted tannins from faba beans. The hulls always exhibited high antioxidant activity, measured using the reducing power (RP), antiradical activity (DPPH) or oxygen radical absorbance capacity (ORAC) assays. Aqueous ethanol (80%) extract of lentil hulls exhibited high antioxidant and anti-inflammatory activities preferentially inhibiting 15-LOX (IC(50), 55 μg/ml), with moderate COX-1 (IC(50), 66 μg/ml) and COX-2 (IC(50), 119 μg/ml) inhibitory effects on the COX pathway, whereas faba bean hull extracts exerted relatively mild LOX inhibitory activity.

Authors+Show Affiliations

Université Abderahman Mira, Béjaia, Route Targa Ouzemour, Béjaia 06000, Algeria.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

23411279

Citation

Boudjou, Souhila, et al. "Phenolics Content and Antioxidant and Anti-inflammatory Activities of Legume Fractions." Food Chemistry, vol. 138, no. 2-3, 2013, pp. 1543-50.
Boudjou S, Oomah BD, Zaidi F, et al. Phenolics content and antioxidant and anti-inflammatory activities of legume fractions. Food Chem. 2013;138(2-3):1543-50.
Boudjou, S., Oomah, B. D., Zaidi, F., & Hosseinian, F. (2013). Phenolics content and antioxidant and anti-inflammatory activities of legume fractions. Food Chemistry, 138(2-3), 1543-50. https://doi.org/10.1016/j.foodchem.2012.11.108
Boudjou S, et al. Phenolics Content and Antioxidant and Anti-inflammatory Activities of Legume Fractions. Food Chem. 2013 Jun 1;138(2-3):1543-50. PubMed PMID: 23411279.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolics content and antioxidant and anti-inflammatory activities of legume fractions. AU - Boudjou,Souhila, AU - Oomah,B Dave, AU - Zaidi,Farid, AU - Hosseinian,Farah, Y1 - 2012/12/05/ PY - 2012/07/26/received PY - 2012/09/27/revised PY - 2012/11/20/accepted PY - 2013/2/16/entrez PY - 2013/2/16/pubmed PY - 2013/8/21/medline SP - 1543 EP - 50 JF - Food chemistry JO - Food Chem VL - 138 IS - 2-3 N2 - Two faba bean (Vicia faba L.) subspecies major and minor and lentil seeds grown in Algeria were separated into cotyledons and hulls. These fractions, together with their corresponding whole seeds, were extracted with two solvents, aqueous (70%) acetone and (80%) ethanol, and evaluated for antioxidant activity in relation to their phenolic contents. Acetone selectively extracted tannins from faba beans. The hulls always exhibited high antioxidant activity, measured using the reducing power (RP), antiradical activity (DPPH) or oxygen radical absorbance capacity (ORAC) assays. Aqueous ethanol (80%) extract of lentil hulls exhibited high antioxidant and anti-inflammatory activities preferentially inhibiting 15-LOX (IC(50), 55 μg/ml), with moderate COX-1 (IC(50), 66 μg/ml) and COX-2 (IC(50), 119 μg/ml) inhibitory effects on the COX pathway, whereas faba bean hull extracts exerted relatively mild LOX inhibitory activity. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23411279/Phenolics_content_and_antioxidant_and_anti_inflammatory_activities_of_legume_fractions_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01852-3 DB - PRIME DP - Unbound Medicine ER -