articleJournal of Food ScienceJan 29, 2007BRONZE OA

A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents

BXBaojun XuSKSam K. C. Chang

North Dakota State University

PubMed
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Abstract

The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow…

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1,067
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Authors

2

Topics & keywords

Topics
Keywords
  • Chemistry
  • DPPH
  • Oxygen radical absorbance capacity
  • Antioxidant
  • Food science
  • Acetone
  • Phenols
  • Nutraceutical
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