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ANTIOXIDANT ACTIVITY IN THE SEEDS OF FOUR WILD LUPINUS SPECIES FROM SOUTHERN SPAIN
Author(s) -
PASTORCAVADA ELENA,
JUAN ROCIO,
PASTOR JULIO E.,
ALAIZ MANUEL,
VIOQUE JAVIER
Publication year - 2010
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2009.00320.x
Subject(s) - lupinus angustifolius , lupinus , polyphenol , biology , antioxidant , botany , proanthocyanidin , food science , biochemistry
The antioxidant activity (AA) of the phenol extracts obtained from the seeds of Lupinus micranthus, Lupinus hispanicus, Lupinus angustifolius and Lupinus luteus collected in southern Spain was investigated. The seeds were all taken from wild populations, although some of these species have been used to feed livestock and for crop rotation. The polyphenol concentration in ground seeds ranged from 8.7 to 11 mg/g seed flour. AA of Lupinus polyphenols was determined using the β‐carotene bleaching method. AA was highest in L. hispanicus. Intermediate values were observed in L. micranthus and L. luteus. The lowest antioxidant values were observed in L. angustifolius polyphenols. A positive correlation between seed flour and polyphenol AA was observed. L. hispanicus showed higher AA than cultivated soy, chickpea or lupin. Results suggest that these easy‐to‐grow Lupinus species, especially L. hispanicus, represent a source of natural polyphenols that could be added to foods as functional antioxidant components.PRACTICAL APPLICATIONS In this manuscript is described the quantification and antioxidative activity of polyphenols extracted from four wild Lupinus species. Lupinus represents a group of legumes of high potential interest in human nutrition. In this work, we show that in addition to their recognized good nutritional properties, Lupinus is rich in secondary metabolites, such as polyphenols, that have a high antioxidant activity, even higher than the observed in commercial legumes such as chickpea or soy. Hence, these results show that Lupinus seeds are a source of functional compounds, such as antioxidant polyphenols, with health‐promoting properties that can result in a revalorization of these crops.