Antioxidant properties of legumes and beans -
Conversely, flavonoids but not anthocyanins were detected in light-colored beans, such as cream or white Chen et al. The polyphenol and flavonoid contents and the antioxidant activity DPPH in the cotyledons were similar within each group of origin.
This finding is the largest difference observed between and within each origin group. Due to the separation of the cotyledons from the seed coats and the concentration of more phenolic compounds in the seed coats, the antioxidant activity DPPH in the cotyledon extracts was lower than that in the seed coats.
This finding also indicates that the antioxidant activity DPPH in the cotyledons has great importance in all pigmented seeds; for example, the highest antioxidant activity DPPH value was However, polyphenols are almost always present in seed coats and are detected at lower levels in the cotyledons Dueñas et al.
The hue angle h° was the most accurate parameter used to assign a point value to each gradual color or variant, with values ranging from Based on these results, the evaluations in other similar studies and the visual reference of the seed coats themselves, the genotypes can be classified as a function of the hue angle h° , phenolic compounds and antioxidant activity DPPH.
Different population stability patterns were determined in the graphic descriptive analysis of the interactions of populations within each group of origin and crop cycle Figure 1.
In Figure 1 , the dispersed populations in the upper left quadrant were those with the highest total polyphenol, flavonoid and anthocyanin contents in the seed in the cycle, whereas the populations with the highest contents in were dispersed in the lower right quadrant.
Based on this analysis, the most stable populations are dispersed in the upper right quadrant with higher phenolic compound contents in both cycles in relation to the average of each evaluation cycle.
Hence, six native bean populations from the Mixteca region, five from the Sierra Norte, two from the Sierra Sur, one from the Valles Centrales, Oaxaca, Mexico, and two improved varieties Black Horse and Flor de Mayo stand out.
The results show that a high number of native populations or improved common bean varieties were not stable in the synthesis and storage of phenolic compounds in the seed, and only 16 native populations and improved varieties GAE: Gallic acid equivalents; CE: catechin equivalents; and C3G: cyanidinglucoside.
Figure 1 Scatterplot of common bean populations according to crop cycle and geographic origin, based on the contents of polyphenols mg GAE g -1 dw , flavonoids mg CE g -1 dw and monomeric anthocyanins mg C3G g -1 dw in seed coat and cotyledons. In this work, genotypic and environmental effects on the phenolic compound contents and antioxidant activity DPPH of the seed coats and cotyledons of common beans were noted.
In this regard, Barampama and Simard , Bellato et al. In rural communities, farmers commonly select beans based on their taste, flavor or food preferences and genotypic adaptability to production agroecosystems Espinosa-Alonso et al. Manach et al. and prolonged exposure to sunlight with UV radiation positively affect the synthesis of phenolic compounds Kishore et al.
These findings indicate that despite the variability in the environmental, genotypic and management characteristics that affect the seed composition of cultivated beans in different ecogeographic regions, some native populations and improved varieties can be chosen for immediate use among communities of farmers and thereby improve family nutrition.
The geographical origins of the populations and cropping seasons significantly affected the compositions of the seed coats and cotyledons, and the regions of origin and populations had significant interactions with the crop cycle.
The variability in the environmental, genotypic and management characteristics of the bean crops of populations with different ecogeographic origins influenced the composition and antioxidant activity DPPH of the bean seed. However, Among the populations, higher polyphenol and flavonoid concentrations and antioxidant activity DPPH were found in the seed coats than in cotyledons.
These parameters were higher in populations with darkly pigmented seed coats i. The genotype-environmental interactions effect in bioactive compounds provides insights for broadening the options in the genetic improvement of common bean and to promote their consumption.
The authors are grateful for the financial support provided by CONACYT-Problemas Nacionales project nr and the Instituto Politécnico Nacional project nrs and Akond, A.
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Chilean Journal of Agricultural Research Bioactive compounds and antioxidant activity in the common bean are influenced by cropping season and genotype. XU, S. YUAN, AND S. CHANG ABSTRACT: The objective of this study was to characterize the phenolic compounds and antioxidant activities of U.
A total of 33 cool season legume samples were selected. Some common beans and soybeans were included for comparisons. Total phenolic content TPC , total flavonoid content TFC , and condensed tannin content CTC were analyzed. Ferric reducing antioxidant power FRAP , 2,2-diphenyl picrylhydrazyl DPPH radical scavenging assay, and oxygen radical absorbance capacity ORAC were used for analyzing antioxidant properties.
Color of the legume flour and the seed coat was also analyzed. TPC, TFC, CTC, FRAP, DPPH, and ORAC values of legumes were significantly different not only between classes but also among samples within each class.
Among cool season legume classes, lentils possessed the highest concentrations of the phenolic compounds and antioxidant activities.
Colored common beans and black soybeans exhibited higher TPC, TFC, CTC, FRAP, DPPH, and ORAC values than those of yellow peas, green peas, and chickpeas. cer Shahidi ; Cai Antioxidants are substances that delay It is widely accepted that significant antioxidant activity of food or inhibit oxidative damage when present in small quantities com- is related to high total phenolic content TPC.
Flavonoids, as one pared to an oxidizable substrate. Therefore, antioxidants can help in class of predominant components among phenolics, possess signif- disease prevention by effectively quenching free radicals or inhibit- icant antioxidant activity.
Flavonoids extracted from legumes show ing damage caused by them Sies ; Halliwell and Gutteridge antioxidant activity Tsuda and others ; Cardador-Martinez In the past few years, the antioxidant properties of foods have and others ; Beninger and Hosfield Condensed and hy- been extensively studied Halvorsen and others ; Ou and others drolysable tannins of relatively high molecular weight have also been ; Wu and others shown to be effective antioxidants with greater activities than simple Legumes play an important role in providing nutrients to many phenolics Hagerman and others The antioxidant properties people throughout the world.
Some legumes have health benefits of tannins in legume are not well known yet, and only a few papers and therapeutic properties Geil and Anderson Epidemiolog- on antioxidant activities of condensed tannins from legumes have ical studies have shown correlations between the consumption of been reported Takahata and others ; Troszyńska and others foods with a high content of phenolics, such as fruits, vegetables, ; Beninger and Hosfield grains, and legumes, and decreasing incidence of several diseases, Several methods have been developed and applied to measure for example, cancer, aging, and cardiovascular diseases Anderson antioxidant activity in selected legume samples, including ferric re- and others ; Kushi and others ; Miller and others ; Kris- ducing antioxidant power FRAP Halvorsen and others ; Nils- Etherton and others A recent epidemiological study showed son and others , 2,2-diphenylpicrylhydrazyl DPPH radical that among several common fruits and vegetables only the con- scavenging Takahata and others ; Cardador-Martinez and oth- sumption of bean and lentil is related to a lower incidence of breast ers ; Lee and others ; Variyar and others ; Madhujith cancer Adebamowo and others Significant antioxidant ac- and Shahidi , and oxygen radical absorption capacity ORAC tivities and phenolic compounds in several commonly consumed Wu and others Antioxidant activity determi- nation is reaction mechanism dependent Huang and others ; Prior and others Authors Xu, Yuan, and Chang are with Dept.
of Cereal and Food Sciences, North Dakota State method do not lead to complete examination of all phenolic com- Univ. Author Xu is with Pharmaceutical Inst.
Therefore, a combination of several tests could Univ. Direct inquiries to author Chang E-mail: provide a more reliable assessment of the antioxidant activity pro- kow. chang ndsu. files of foods. Louis, Mo. The 2,2 -azobis 2-amidino- significantly in recent years.
The quality and quantity of the health- propane dihydrochloride AAPH was purchased from Wako Chem- promoting components in cool season legumes have not been fully icals USA Richmond, Va. All other chemicals were pur- investigated, as compared to soybean and common beans.
System- chased from VWR International West Chester, Pa. atic investigation of commonly consumed legumes may reveal the potential of natural food sources to prevent disease or act as thera- Legume samples peutic agents. Numerous food legume varieties of cultivars are pro- Thirty-three raw materials of cool season legumes, including duced in the world and many differ significantly in physical and yellow peas Pisum sativum L.
Our objective was chickpea Cicer arietinum L. Varieties or cultivar names of these collected legume materials and hull. are listed in Table 1.
Phenolic content and antioxidant activities were expressed on dry weight basis. Spokane, Wash. Bismark, N. Green peas 2 Cooper Meridian Seed West Fargo, N. Idaho 18 Cruiser Whole Spokane Seed Co. Lentils 22 Meritt Agricare United Ray, N.
Clarkson, Wash. Common beans 20 Black turtle Eclipse Univ. of Idaho Foundation Seed Kimberly, Idaho 39 Black turtle T crop NDSU Experimental Farm Casselton, N. Fargo, N. Soybeans 32 Black soybean Hsinchu Coop. Chickpea 21 Small Amits Agricare United Ray, N. a Dried mature seeds were crops if not otherwise stated.
S JOURNAL OF FOOD SCIENCE—Vol. through a mesh sieve. The legume flour 0. FRAP value was expressed as rately weighed into a set of centrifuge tubes. Linearity range of the calibration curve peas, and soybeans. The capped tubes were placed horizontally and shaken at rpm at room tem- Oxygen radical absorbing capacity assay perature on an orbital shaker for 3 h.
The mixtures were extracted Hydrophilic ORAC assay was carried out on a Gemini EM Mi- for another 12 h by keeping them in the dark overnight.
The extracts croplate Spectrofluorometer Molecular Devices, Sunnyvale, Calif. Residues were re-extracted U. The 2 extracts were justable fluorescence filters. The extractions were con- vious report by Prior and others and Wu and others ducted in triplicates for each individual legume.
with slight modifications Xu and Chang The kinetic of the fluorescence was recorded immediately by the software SoftMax Pro Determination of total phenolic content Molecular Devices. The final ORAC values were calculated using a The TPC was determined by a Folin-Ciocalteu assay Single- linear equation between the Trolox standards or sample concentra- ton and Rossi ; Zhou and Yu ; Xu and Chang us- tion and net area under the fluorescein decay curve.
The data were ing GA as the standard. The absorbance was measured at nm analyzed using Microsoft Excel Microsoft, Roselle, Ill. The against distilled water as a blank. The net AUC was obtained by subtracting the AUC of the blank from that of a sample or standard.
Total flavonoid content TFC was determined using a colorimet- Linearity range of the calibration curve was 5. ric method as described previously Jia and others ; Eberhardt For each specific sample, triplicate extractions were analyzed.
and others ; Xu and Chang The extraction was con- the whole legumes were measured with a Minolta Color Difference ducted in triplicate and extracts were diluted to the linear range for Meter Model CR , Minolta Camera Co.
Hunter scale for L, a, and b. For each Analyses were performed in triplicate. Statistical analysis was per- specific sample, triplicate extractions were performed and used for formed using the SAS package Version 9.
Cary, analyses. slight modifications Xu and Chang The absorbance of the sample A sample was measured using a spectrophotometer UV , Results and Discussion Shimadzu, Japan at nm against ethanol blank. A negative con- trol A control was taken after adding DPPH solution to 0.
The percentage of DPPH discoloration Natural phenolics exert their beneficial health effects mainly of the sample was calculated according to the following equation: through their antioxidant activity Fang and others Phenolic compounds contribute to the the triplicate extracts using the calibration curve of Trolox.
Linearity overall antioxidant activities of plant foods. TPC of yellow pea cultivars ranged from 0. TPC of green pea cultivars ranged The FRAP assay was performed as previously described by Ben- from 0. TPC of lentil zie and Strain , and Xu and Chang The sample cultivars ranged from 5. TPC solution analyzed was first properly diluted with deionized water to of common bean varieties ranged from 0.
Our results on TPC were in good agree- However, the average TPC value 4. The differences between varieties of yellow peas, green peas, and lentils, and among individ- current results and previous report may be attributed to the differ- ual varieties of common beans.
No significant differences among ences in the sources of the samples. The highest concentration 9. Difference analysis between legume range 1. Lentil except for some field pea in Canada and green pea published by class exhibited the highest average level of TPC approximately Dr.
The field peas produced 7 mg , followed by black soybean, common bean, yellow soybeans, in Canada Wang and others contained an average of 0. Our average data of dry green was higher than that reported for bean cultivars Bressani and Elias pea were 0.
It is difficult to compare our data to that reported Martinez and others , and in the range of all cultivars 1. Total flavonoid content from selected legumes were determined and results expressed in Flavonoids are widespread plant secondary metabolites. Condensed tan- ponents of vegetables and fruits they are regularly contained in nin content CTC of yellow pea cultivars ranged from 0.
However, there were only a few reports on the iden- Admiral to 0. In order to examine the potential role of flavonoids on the beans to 5. antioxidant activity of selected legume materials, the TFCs were an- The highest concentration Duncan tests among classes Table 3 showed that in Table 2.
TFC of yellow pea cultivars ranged from 0. TFC of green pea cul- beans, lentils, common beans, yellow soybeans, and peas, but no tivars ranged from 0. and Stratus.
TFC of lentil cultivars ranged from 3. TFC of common beans varieties ranged from mately 6 mg , followed by common beans approximately 4 mg , 0. cultivars of lentils and common beans.
No significant differences Our results on CTC in peas were different from the Western existed among the 3 cultivars of yellow soybeans. The highest concentration 4. Black soybeans and lentils exhibited the highest average level the average content Differ- soybeans, yellow peas, and green peas.
ences between our results and previous reports may be attributed Our results on TFC 0. were higher in most cases than that 0.
Growing in the same range 3. CTC variations in flavonoid contents. TFC in cool season legumes and in soybeans had not been reported in the literature.
soybeans had not been reported previously. Radical DPPH scavenging activity Condensed tannin content Table 4 shows DPPH values of yellow pea cultivars that ranged Tannins are produced through the condensation of simple phe- from 0.
DPPH val- nolics. Tannins have a variety of molecular structures. They are gen- ues of green pea cultivars ranged from 0. DPPH values of lentil cultivars ranged from polymers of flavanols Haslam Tannins are biological ac- DPPH val- tive compounds and may have beneficial or adverse nutritional ef- ues of common bean varieties varied widely from 1.
Condensed tannins, the predominant phenolic compounds in to They are located cultivars of yellow soybeans. The highest concentration Dif- of seeds that are exposed to oxidative damage by many environmen- ference analysis between classes Table 3 showed that significant tal factors Troszyńska and others and black soybeans.
Lentils class and black soybeans exhibited high- g sample of FRAP was obtained from Morton lentils. beans, and yellow soybean, peas, but no significant differences between yellow soybeans and peas, and between yellow peas Ferric reducing antioxidant power and green peas.
The lentil class exhibited highest average level Table 4 shows FRAP values of yellow pea cultivars that ranged FRAP values of green pea cultivars ranged from 0.
Our results on FRAP K FRAP values of lentil cultivars ranged from 8. Similar to ment with that 0. that 1. Significant differences 0. and others Differences between our results and previous re- The ORAC values of yellow pea cultivars ranged from 3.
The ORAC val- materials and in expressions based on dry weight or fresh basis ues of green pea cultivars ranged from 1. The ORAC values of lentil cultivars ranged from The ORAC values of common bean varieties ranged widely The ORAC is the only method so far that combined both inhibi- from Prior The highest activity The ORAC assay has been used to study the antioxidant obtained from black soybeans.
The food and nu- isted between lentils, black soybeans, common beans, yellow soy- traceutical industries have accepted the method to the point that beans, and peas, but no significant differences were found between some manufacturers had included ORAC values on product labels yellow peas and green peas.
Black soybean class exhibited highest Bank and Schauss ; Wright The ORAC values of the an- average level of ORAC Our results on ORAC from green peas 1. While ORAC value from black a value redness and greenness , L value, and chroma among some beans However, there were no significant bean The differences between current results activities, and color values and previous report may be attributed to the differences in the raw The correlation coefficients among total phenolics, total materials.
It was noteworthy that the 2 black beans Phaseolus vul- flavonoids, condensed tannins, and antioxidant activities within garis L. used in this study differed greatly in ORAC values. the same class and among all legumes are analyzed, respec- tively. Among antioxidant activities of all legumes, sig- Elias and others These correlation results indicated that all antioxidant as- cultivars; in —a value greenness among some of green pea cultivars; say methods were well correlated, and different phenolics contents in a value redness and greenness and chroma among lentil culti- might have different degrees of contribution for overall antioxidant vars; and in L value blackness and whiteness , a value redness , activities of different legume varieties.
b Correlation is significant at the 0. DPPH and b value of both flour lentil class. the yellow pea class. In the case of 0. TFC and a value coat. TPC and L value, and b value, and between ORAC and L value, and There were no correlations between CTC and color values of both b value than flours.
These relatively high correlations coefficients flours and seed coat. In the case of green peas, TPC and b value of indicated antioxidants activities of the legume flour might be con- seed coat were moderately negatively correlated.
There were no correla- Among all tested legumes, the dark color red, bronze, black tions between TFC and color values of flours. The same phenomenon tively correlated. There were white varieties navy beans possessed significantly lower TPC, TFC, no correlations between TFC and color values of both lentil flours CTC, DPPH, FRAP, and ORAC values than red red kidney, small red and seed coat.
These analyses indicated that dark-colored lentils and black varieties black turtle. Similar observations were reported had high levels of total phenolics and condensed tannins. markedly active, while white beans had very weak activity. Sev- Correlation analyses between antioxidant activities and color val- eral recent reports also indicated that colored beans possessed ues within each legume class are shown in Table 6.
No found that lentils and particularly common beans varied quite correlations between FRAP and color values, and between ORAC widely in the levels of phenolic compositions and antioxidant ac- and color value of both flours and seed coat were found.
In the tivities. However, yellow peas, green peas, and yellow ately negatively correlated. In the case of lentils, significant neg- soybeans varied narrowly in the levels of all tested variables.
of flours. soybean 3 varieties in TPC, TFC, CTC, FRAP, DPPH, ORAC Table 3 , Beninger CW, Hosfield GL, Nair MG. Flavonol glycosides from the seed coat of new Manteca-type dry bean Phaseolus vulgaris L.
J Agric Food Chem — and color values in flours and seed coat Table 5 in these legumes. Beninger CW, Hosfield GL, Bassett MJ. Flavonol composition of three genotypes Future studies should investigate variations in more cultivars of yel- of dry bean Phaseolus vulgaris L.
differing in seedcoat color. J Am Soc Hortic Sci low and black soybeans. Benzie IFF, Strain JJ. Anal Biochem —6. tween TPC and TFC, and between CTC for lentils and common Benzie IFF, Strain JJ.
Methods ponents in phenolic compositions in lentils and common beans. Enzymol — Bressani A, Elias LG. The nutritional role of polyphenols in beans. In: Hulse JH, This was consistent with a previous report, which indicated that con- editor.
Polyphenols in cereal and legumes. Ottawa, Canada: International Develop- densed tannins were the prevailing phenolic compounds in lentil ment Research Center. p 61—8. Broadhurst RB, Jones WT. Analysis of condensed tannins using acified vanillin.
seeds Troszynska and others The results that moderate cor- J Sci Food Agric — relations existed between CTC and FRAP, CTC and ORAC in lentils, Cai Y, Luo Q, Sun M, Corke H. Antioxidant activity and phenolic compounds of traditional Chinese medicinal plants associated with anticancer.
Life Sci CTC and FRAP, and between CTC and ORAC in common beans, — indicated that condensed tannins played an important role in the Cao GH, Prior RL. Measurement of oxygen radical absorbance capacity in bio- logical samples.
Oxidants and antioxidants. Methods Enzymol — overall antioxidant activity of the lentils and common beans. These Cardador-Martinez A, Loarca-Pina G, Oomah BD. Antioxidant activity in com- results were in accordance with a previous report on the common mon beans Phaseolus vulgaris L.
Chen CW, Ho CT. Antioxidant properties of polyphenols extracted from green bean Beninger and Hosfield and black teas. J Food Lipids — Duenas M, Hernandez T, Estrella I.
Phenolic composition of the cotyledon and Conclusion seed coat of lentils Lens culinaris L. Euro Food Res Technol — Occurrence of phenolic compounds in the A ll investigated cool season legumes possessed different levels of antioxidant activities.
Lentils exhibited the greatest antioxidant activity, with significant differences as compared to common beans, seed coat and the cotyledon of peas Pisum sativum L.
Eberhardt MV, Lee CY, Liu RH. Antioxidant activity of fresh apples. Nature —4. peas, and yellow soybeans. Yellow peas, green peas, and chickpeas Elias LG, Fernandez DG, Bressani R.
Possible effects of seed coat polyphenolics on the nutritional quality of bean protein. J Food Sci — exhibited similar levels of antioxidant activity to yellow soybeans. Fang YZ, Yang S, Wu G. Free radicals, antioxidant and nutrition.
Nutrition — Correlation analyses showed that color was related with phenolics, 9. Gabriela Espinosa-Alonso L, Lygin A, Widholm JM, Valverde ME, Paredes-Lopez O. while phenolics were related with antioxidant activity.
In the case Polyphenols in wild and weedy Mexican common beans Phaseolus vulgaris of lentils, their antioxidant activities may be contributed mainly by L. Geil PB, Anderson JW. Nutrition and health implications of dry beans: a review.
condensed tannins. Further investigations are needed to charac- J Am Coll Nutr —
edu uses cookies to personalize content, tailor ads and improve Satisfying Thirst Buster user experience. Antioxidaht using besns site, you agree to our collection of information through the use of cookies. To learn more, view our Privacy Policy. edu no longer supports Internet Explorer. To browse Academia. Open access peer-reviewed chapter. Submitted: 28 January Reviewed: Advanced glucose monitoring April Published: 19 October legumew com legumess cbspd. Extensive research has proven Metformin and diabetes fruits and vegetables contribute significantly to the body supply beane bioactive compounds due to anx antioxidant Ptoperties to protect organisms against harmful effects of oxygen radicals. A special case is the legumes that are also rich source of proteins, dietary fiber, micronutrients, and bioactive phytochemicals. Many legume species are still an irreplaceable source of dietary proteins for humans, especially in the mainly vegetarian diets of developing countries. Incorporation of leguminous seeds into the human diet can offer protective effects against chronic diseases because they contain a number of bioactive substances including phenolics that can increase protein digestibility and mineral bioavailability.
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