Total phenolics, flavonoids, tannins and antioxidant activity of lima beans conserved in a Brazilian Genebank

Agostini-Costa, Tânia da Silveira; Teodoro, Ana Flávia P; Alves, Rosa de Belém das Neves; Braga, Leandro Ribeiro; Ribeiro, Ieler Ferreira; Silva, Joseane Padilha; Quintana, Luciane Gomes; Burle, M. L.

doi:10.1590/0103-8478cr20140030

Cited by 30 publications

(19 citation statements)

References 19 publications

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“…In general, polyphenol contents and antioxidant activity of pea seeds had a high linear correlation, which indicated that the phenolic compounds deactivate the free radicals or convert them into stable compounds (AGOSTINIC-COSTA et al, 2015). Furthermore, significant correlations were reported between seed color parameters and TPC, TFC, and antioxidant activity.…”

Section: Multivariate Correlation Analysismentioning

confidence: 92%

Phenotypic diversity of pea (Pisum sativum L.) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds

Zhao

Qin

et al. 2020

Cienc. Rural

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Pea (Pisum sativum L.) is the fourth leading legume crop in the world, and its demand is increasing. In this study, the morphological characteristics (seed shape, seed surface, seed coat color, hilum color, cotyledon color, 100-seed weight and color values), total phenolic content (TPC), total flavonoid content (TFC), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging capacity and ferric reducing antioxidant power (FRAP) of 75 pea cultivars were investigated. Results showed rich genetic diversity and a wide range of phenolic contents and antioxidant activities. Sixteen varieties enriched with phenolic contents and high antioxidant activities were screened out. A significant correlation was reported among color values, TPC, TFC, ABTS and FRAP. Principal component analysis (PCA) extracted four principal components with a total cumulative contribution of 81.29%. Hierarchical cluster analysis based on the four extracted principal components resulted in a dendrogram dividing the peas into three groups. In addition, dark pea seeds have potential as a functional food in addition to their traditional role in providing dietary protein and fibre. This study provided a scientific basis for the breeding of pea varieties, development of new products and improvement of pea resource utilization.

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Section: Multivariate Correlation Analysismentioning

confidence: 92%

Phenotypic diversity of pea (Pisum sativum L.) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds

Zhao

Qin

et al. 2020

Cienc. Rural

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“…Identifi cation and quantifi cation of phenolic compounds in beans is important for developing successful new value--added bean-based products for new market opportunities in the functional food and nutraceutical industry and currently there is great interest in examining the phytochemical composition of legumes Chen et al, 2015;Agostini-Costa et al, 2015]. On the other hand, some researchers reported that phenolic compounds content and antioxidant activities of bean seeds were signifi cantly affected by cultivar [Oomah et al, 2005;Ramirez-Jiménez et al, 2014].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

Orak¹,

Karamać²,

Orak³

et al. 2016

Pol. J. Food Nutr. Sci.

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Key words: white bean, phenolic compounds, antioxidant activity, FRAP, ABTS, β-carotene-linoleic acid emulsionThe antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent Antioxidant Capacity (TEAC) determined by the ABTS assay and the Ferric-Reducing Antioxidant Power (FRAP) of bean varieties ranged from 3.50 to 5.17 μmol Trolox/g seed and from 7.99 to 11.20 μmol Fe 2+ /g seed, respectively. Strong correlations were found between total phenolic content and FRAP (r=0.850) and between TEAC and FRAP (r=0.734). The antioxidant activity was investigated in a β-carotene-linoleic acid model system, as well. Differences in the inhibition of emulsion oxidation by extracts of white bean varieties were slight. The RP-HPLC fi ngerprint analysis of extracts showed the presence of fi ve dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them signifi cantly contributed to reducing power and antiradical activity against ABTS•+ of extracts.

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“…Table 4 gives the variations reported for phenolics in grain legumes. Among lima bean germplasm, there was 2–4-fold variation for phenols, except for one study that indicated a very high level (97-fold; Agostini-Costa et al, 2015 ). Ferulic acid was the most abundant, followed by p-coumaric and sinapic acids (Espinosa-Alonso et al, 2006 ; Luthria and Pastor-Corrales, 2006 ).…”

Section: Germplasm Mining For Variations In Phenylpropanoidsmentioning

confidence: 96%

Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and Legumes

et al. 2016

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Phenylpropanoids are a diverse chemical class with immense health benefits that are biosynthesized from the aromatic amino acid L-phenylalanine. This article reviews the progress for accessing variation in phenylpropanoids in germplasm collections, the genetic and molecular basis of phenylpropanoid biosynthesis, and the development of cultivars dense in seed-phenylpropanoids. Progress is also reviewed on high-throughput assays, factors that influence phenylpropanoids, the site of phenylpropanoids accumulation in seed, Genotype × Environment interactions, and on consumer attitudes for the acceptance of staple foods rich in phenylpropanoids. A paradigm shift was noted in barley, maize, rice, sorghum, soybean, and wheat, wherein cultivars rich in phenylpropanoids are grown in Europe and North and Central America. Studies have highlighted some biological constraints that need to be addressed for development of high-yielding cultivars that are rich in phenylpropanoids. Genomics-assisted breeding is expected to facilitate rapid introgression into improved genetic backgrounds by minimizing linkage drag. More research is needed to systematically characterize germplasm pools for assessing variation to support crop genetic enhancement, and assess consumer attitudes to foods rich in phenylpropanoids.

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Total phenolics, flavonoids, tannins and antioxidant activity of lima beans conserved in a Brazilian Genebank

Abstract: The objective of this study was to characterize for the first time polyphenols and DPPH (2-diphenyl-1-picryhydrazyl radical) antioxidant activity in commonly cultivated accessions

Cited by 30 publications

References 19 publications

Phenotypic diversity of pea (Pisum sativum L.) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds

Phenotypic diversity of pea (Pisum sativum L.) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds

Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and Legumes

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