Antioxidant potential of commonly consumed underutilized leguminous vegetables

Koley, Tanmay Kumar; Maurya, Arti; Tripathi, Ajay; Singh, Mamta; Bhutia, Tshering Lhamu; Tripathi, P C; Singh, Bijendra

doi:10.1080/19315260.2018.1519866

Cited by 22 publications

(12 citation statements)

References 24 publications

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“…Phenolic compounds concentration in the evaluated samples registered a high variability, showing the highest values those P. coccineus species reddish landraces, which coincides with that reported in Oaxaca landrace green beans of the P. vulgaris species [15]. Similar results have been observed before [41,42], where the reddish bean landraces presented higher phenolic compounds concentrations, compared to the green landraces. However, in this study, no correlation was found between the reddish landraces of the P. vulgaris species and the content of phenolic compounds, even though these species showed the highest anthocyanin content.…”

Section: Discussionsupporting

confidence: 86%

Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

et al. 2021

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The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

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Section: Discussionsupporting

confidence: 86%

Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

et al. 2021

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“…This finding corresponds with previous research concerning the correlation of the total flavonoid content with other assays of reducing antioxidant power (CUPRAC, cupric reducing antioxidant power). 41,42 The flavonoid compounds were polyphenol groups of plants associated with antioxidant activities, and the mechanism was influenced in the ring B phenyl by a hydroxy group. 43 Flavonoid compounds that have been reported to reduce oxidation include vitexin, rutin, cymaroside, quercetin, astragalin, and cyanidin-3-O-glucoside.…”

Section: Tfc = 17291a + 13121b + 10624c + 5919d ------------------(1)mentioning

confidence: 99%

Optimization of Total Flavonoid Content from Cardamom Fruits Using a Simplex-Centroid Design, Along with the Evaluation of the Antioxidant Properties

2021

TJNPR

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Flavonoids are linked to several pharmacological activities, including anti-inflammatory, antioxidant, anti-apoptosis, anti-platelet aggregation, hepatoprotective, cardioprotective, neuroprotective, antidiabetic, anti-depressant, anti-hypertensive, and anti-atherogenic activities. [1][2][3] They are synthesized in plants for growth, reproduction, biochemical, and physiological roles and are involved in interspecies interaction and the interplay with environmental stress. 4,5 Currently, flavonoids are an essential component in many pharmaceuticals, cosmetics, and medicines. 6 These compounds have also been studied in scientific literature and traditional medicine. Natural flavonoid compounds are antioxidants that have greater consumer preference over those derived from the laboratory because of factors such as decreased toxicity and the absence of side effects. 7 Antioxidants can help inhibit chain reactions that lead to the production of reactive oxygen species (ROS), consequently preventing cancer and degenerative diseases. 8 Therefore, the discovery of new natural antioxidants is a necessary effort because these compounds are in high demand. Flavonoids are widely found in Cardamom (Amomum compactum Sol.

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“…ity of different legumes(Koley et al, 2019). Beans such as red beans and adzuki beans have been studied for different antioxidant activity including peroxyl radical scavenging activity (PRSA)(Amarowicz, Karamać, Dueñas, & Pegg, 2017;Bai et al, 2017;López-Alarcón & Lissi, 2005).Five methods such as TEAC, DPPH, ORAC, red blood cell hemolysis, and ESR (electron spin resonance for direct free radical evaluation) have been studied in 25 different phenolic compounds from flavonols, anthocyanins, Important representative in-vitro antioxidant activity measurement methods used for foods flavonons, flavan-3-ols, phenolic acids, and others and food beverages (Tab art, Kevers, Pincemail, Defraigne, Kevers, Pincemail, Defraigne, & Dommes, 2009).…”

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confidence: 99%

Concept, mechanism, and applications of phenolic antioxidants in foods

2020

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In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. Practical applications Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.

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Antioxidant potential of commonly consumed underutilized leguminous vegetables

Cited by 22 publications

References 24 publications

Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Optimization of Total Flavonoid Content from Cardamom Fruits Using a Simplex-Centroid Design, Along with the Evaluation of the Antioxidant Properties

Concept, mechanism, and applications of phenolic antioxidants in foods

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