Polyphenolics Extracts From Legume Seeds: Correlations Between Total Antioxidant Activity, Total Phenolics Content, Tannins Content and Astringency

Amarowicz, Ryszard; Troszyńska, Agnieszka; Baryłko-Pikielna, N; Shahidi, Fereidoon

doi:10.1111/j.1745-4522.2004.01143.x

Cited by 156 publications

(119 citation statements)

References 17 publications

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“…In the case of leguminous seeds extracts, a statistically significant (P ≤ 0.01) correlation was determined for total phenolics versus total antioxidant activ- Figure 7. Correlations between the total phenolics content and observed antioxidant activity from the β-carotenelinoleate model system (A and B; in A correlation was calculated for 7 points, in B one point was omitted), antiradical activity against DPPH radical (C), and reducing power (D) ity (TAA) (Amarowicz et al 2004a). The strong correlation between the content of total phenolics and the reducing power was found in the extracts of selected plant species from the Canadian prairies as reported by Amarowicz et al (2004b).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Amarowicz¹,

Zegarska²,

Pegg³

et al. 2007

Czech J. Food Sci.

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Amarowicz R., Żegarska Z., Pegg R. B., Karamać M., Kosińska A. (2007): Antioxidant and radical scavenging activities of a barley crude extract and its fraction. Czech J. Food Sci., 25: 73-80.Phenolic compounds were extracted from the Candle variety of hull-less waxy barley with 80% (v/v) methanol to yield a crude preparation. Seven fractions (I-VII) were separated from the barley extract so obtained on a Sephadex LH-20 column using methanol as the mobile phase. Nearly 80% of the phenolics extracted from barley were comprised in the first three fractions. The measurements of the antioxidant activity using a β-carotene-linoleate model system, radical scavenging capacity against DPPH•, and reducing power based on the reduction of a Fe 3+ /K 3 Fe(CN) 6 complex to the ferrous state were assessed in the barley crude extract and its fractions. The results indicated that barley possess marked antioxidant and antiradical capacities as compared to other grains such as wheat, rye, and triticale. Furthermore, the methanolic extract of the waxy barley sample and its fractions resembled in the aforementioned activities those from leguminous seeds, rapeseed and pulses. Phenolic constituents contained in barley may have a future role as ingredients in the development of functional foods.

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Section: Resultsmentioning

confidence: 99%

Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Amarowicz¹,

Zegarska²,

Pegg³

et al. 2007

Czech J. Food Sci.

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“…and ABTS .1 , and antioxidant activity in a b-carotene-linoleate model system. For extracts prepared from leguminous seeds (i.e., faba bean, broad bean, adzuki bean, red bean, red lentil, and green lentil) statistically significant correlations were reported between total antioxidant activity and tannins content determined by both the vanillin method (P ,0.01) and after n-butanol/ HCl hydrolysis (P ,0.05) [6].…”

Section: Tannins: the New Natural Antioxidants?mentioning

confidence: 99%

Tannins: the new natural antioxidants?

Amarowicz

2007

Euro J Lipid Sci & Tech

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134

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Editorial 549 Tannins: the new natural antioxidants?According to the definition of Bate-Smith and Swain, tannins are "water-soluble phenolic compounds having molecular weights between 500 and 3000; besides giving the usual phenolic reactions, they possess special properties such as the ability to precipitate alkaloids, gelatin and other proteins" [1]. Tannins can contribute an astringent or bitter taste to foods and beverages (e.g., some red wines, teas, and unripe fruits). The sensation apparently results from the interaction between tannin constituents and proteins of the saliva and/or the mucous tissue of the mouth.Several groups of phenolic compounds, having the general properties of tannins as defined by Bate-Smith, are quite distinct from one another in terms of their chemical structure [2]. Phytochemists have segregated tannins into three main classes: condensed tannins (i.e., proanthocyanidins) are flavanol-based compounds that release anthocyanidins at high temperatures in alcohol solutions or a strong mineral acid; gallotannins and ellagitannins belong to the family of hydrolysable tannins. Gallotaninns are comprised of galloyl esters of glucose or quinic acid whereas ellagitannins are derivatives of hexahydroxydiphenic acid (HHDP). Phloroglucinols are subunits of phlorotannins, which are present only in marine brown algae.Tannins are defined as antinutrients of plant origin because they can precipitate proteins, inhibit digestive enzymes, and decrease the utilization of vitamins and minerals. On the other hand, tannins have also been considered "health-promoting" components in plantderived foods and beverages. For instance, tannins have been reported to possess anticarcinogenic and antimutagenic potentials as well as antimicrobial properties. Several studies have reported on the antioxidant and antiradical activities of tannins.Sorghum grains with a pigmented testa layer, chestnut colour glumes, and red plant parts (i.e., tannin-containing) have a higher antioxidant activity than other types of sorghum with a lower content of tannins. Extracts of hazelnuts prepared from the green leafy cover (i.e., rich in tannins) exhibited greater antioxidant properties than those of extracts prepared from hazelnut kernels. Statistically significant linear correlations were found between TEAC (Trolox equivalent antioxidant capacity) values and the content of condensed tannins in the extracts prepared from canola hulls. In the aforementioned study, the quantity of condensed tannins was determined using both the vanillin and proanthocyanidins assays. Tannins from Picrorhiza kurrora seeds inhibited lipid-peroxidation in a manner similar to that of BHA, BHT, and TBHQ. The tannins fraction separated from acetonic extracts of almonds, red bean, and pea exhibited stronger antioxidant activity than the fractions of low-molecular-mass phenolics separated from the same respective plant material [3][4][5]. In the cited studies, the authors employed methods such as reducing power, antiradical activity against DPPH . and ABTS .1...

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“…Salunkhe et al [20] suggested that phenolic substances occur primarily in the seeds of certain pigmented cultivars of sorghum, millets and legumes. Condensed tannins, the predominant phenolic compounds in legumes seeds were widely found in lentil, pea, coloured soybean and common bean [21][22][23][24].…”

Section: Condensed Tannin Contentmentioning

confidence: 99%

DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (<i>Sphenostylis stenocarpa</i>)

Enujiugha¹,

Talabi²,

Malomo³

et al. 2012

FNS

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The phenolic extracts of the seeds of African yam bean (Sphenostylis stenocarpa) were studied using different extraction solvents (70% ethanol, 80% acetone and acidic 70% acetone) and two heat treatment methods (dry heating on a hot plate with acid-washed sea sand at 135˚C for 25 min and wet heating in an autoclave at 120˚C for 20 min). The study examined the total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the seed extracts, as well as their free radical scavenging and antioxidant properties. The raw African yam bean seed was dry heated in air oven at 100˚C for 5 min (control). Heat treatments application affected the phenolic contents of the seeds significantly (p < 0.05). The free radical scavenging activity of the phenolics were done using 2,2-diphenyl-1-picrylhydrazyl (DPPH). The effectiveness of the extract was determined using DPPH at 50 mg/g, 10 mg/g and 5 mg/g of the extracts. At 5 mg/g, the extract was most effective indicating that higher concentration of extract gave higher antioxidant activity. The seed has high antioxidant capacity and an appreciable amount of phenolic extracts.

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Polyphenolics Extracts From Legume Seeds: Correlations Between Total Antioxidant Activity, Total Phenolics Content, Tannins Content and Astringency

Cited by 156 publications

References 17 publications

Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Tannins: the new natural antioxidants?

DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (<i>Sphenostylis stenocarpa</i>)

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Polyphenolics Extracts From Legume Seeds: Correlations Between Total Antioxidant Activity, Total Phenolics Content, Tannins Content and Astringency

Cited by 156 publications

References 17 publications

Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Tannins: the new natural antioxidants?

DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (&lt;i&gt;Sphenostylis stenocarpa&lt;/i&gt;)

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Product

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DPPH Radical Scavenging Capacity of Phenolic Extracts from African Yam Bean (<i>Sphenostylis stenocarpa</i>)