Premium
Phenolics and antioxidative activities in common beans ( Phaseolus vulgaris L)
Author(s) -
Oomah B Dave,
CardadorMartínez Anaberta,
LoarcaPiña Guadalupe
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2019
Subject(s) - trolox , phaseolus , dpph , chemistry , cultivar , antioxidant , anthocyanin , food science , catechin , phenols , trolox equivalent antioxidant capacity , botany , polyphenol , biology , biochemistry
Six bean cultivars grown in southern Manitoba for 2 years were evaluated for variability in yield of millstreams and phenolic constituents. The ethanolic extract of bean cultivars and millstreams was screened for antioxidant activity using the β‐carotene‐linoleate and the 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) in vitro model systems. Cultivar was the main source of variation for yield of millstreams, content of phenolic compounds and antioxidant activities. Phenolic compounds in cultivars varied from 3.3 to 16.6 mg catechin equivalent and from 0.15 to 0.32 mg cyanidin‐3‐glucoside equivalent g −1 bean for total phenolic and anthocyanin contents, respectively. The bean cultivars exhibited antioxidant activity (AA) of 10–46% inhibition of lipid peroxidation in the linoleate and 0.4–1.3 trolox equivalent antioxidant capacities (TEAC) in the DPPH model systems. The hull millstream with maximum concentration of phenolic compounds exhibited the strongest antioxidant activity of 383 µ M trolox equivalent g −1 hull. Total phenolic content, alone or in combination with other phenolic constituents, is a potential candidate as a selection criterion for antioxidant activity in beans. Copyright © 2005 Society of Chemical Industry