Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties

Abstract

Lentil, black soybean and black turtle bean are commonly consumed legumes of different genera, containing high phenolic contents, which are effective antioxidants and angiotensin-I converting enzyme (ACE) inhibitors. However, these legumes’ phenolic compositions and ACE inhibition ability have not been compared. Crude water extract (CE) was semi-purified (SPE) and fractionated using column chromatography. Results showed that purification and fractionation could substantially increase phenolic contents and antioxidant capacities. Heating and variety had great effect on phenolic substances, antioxidant potential and mass yield of extracts and fractions. Only crude extracts showed potent ACE inhibitory activity. Black turtle bean’s ACE inhibition potential was largely reduced by cooking. The order from low to high in terms of ACE inhibitory activity was black turtle bean < lentil < black soybean. Identification and quantification of individual phenolic compounds by UV spectroscopy and LC-MSn analysis confirmed 18, 22, and 14 compounds, respectively, for the three legumes.

Untargeted Metabolomics of Fermented Rice Using UHPLC Q-TOF MS/MS Reveals an Abundance of Potential Antihypertensive Compounds

“…Meanwhile, functional analysis is required to confirm the antihypertensive activity of peptides in the fermented sample that contain sequences of already known antihypertensive peptides at their C and N terminals. Our findings are similar to other studies that reported that phenolic compounds [ 50 , 51 ] and bioactive peptides [ 52 ] in food can inhibit ACE activity.…”

Extraction optimization, antioxidant activity, and tyrosinase inhibitory capacity of polyphenols from Lonicera japonica

“…Our results showed that an increase in contact area of the solvent with L. japonica powder caused a decrease in material viscosity and an enhancement in the osmotic pressure and intermolecular driving force. As a result, polyphenols dissolved easily, which is consistent with the conclusions of Wong, Li, Li, Razmovski‐Naumovski, and Chan () and Zhang Pechan and Chang (). The increase in ethanol content is beneficial to increase the solubility of phenolic compounds, increase the diffusion coefficient, lower the viscosity coefficient, and also reduce the interfacial tension in the pores.…”

“…Due to the aromatic nature and highly conjugated systems with multiple hydroxyl groups, these compounds have beneficial electron or hydrogen atom donors, which neutralize free radicals and other reactive oxygen species. Each phenolic compound exhibits an antioxidant effect (Zhang et al, 2018), achieved by hydrogen supply and chelation of metal ions; an anticancer effect (Lee et al, 2016), primarily through antioxidant functions; the ability to prevent cardiovascular disease (Croft et al, 2018), which regulates blood lipid density in the blood, inhibits the oxidation of low-density lipoprotein, and promotes vasodilation, thereby achieving cardiovascular protection. (Hayes, Allen, Brunton, O'Grady, & Kerry, 2010).…”

The Effects of Domestication on Secondary Metabolite Composition in Legumes

“…Lowering blood pressure and risk of heart failure (Zhang et al, 2018) Amines Polyamine spermine, spermidine Common bean, white clover, mung bean Antioxidant activities, reduction of cardiovascular diseases (Soda, 2010;Menéndez et al, 2019;Muñoz-Esparza et al, 2019) health benefits of phenolic acids in grain legumes have been previously summarized (Singh et al, 2017). Flavonoids are classified into several sub-classes: flavones, flavonols, flavanones, flavanonols, anthocyanins, flavanols, and isoflavones (Ku et al, 2020).…”