Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

International Journal of Food Science and Technology

Volumn 43, Issue 11, 2008, Pages 1971-1978

  Han, Hwa ^a,b   Baik, Byung Kee ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Antioxidant activity; Chelation; Cooking; Decortication; DPPH; Legume; Lipid peroxidation; Phenolic content; Soaking; TEAC

Indexed keywords

CICER ARIETINUM; GLYCINE MAX; LATHYRUS APHACA; LENS CULINARIS; PISUM SATIVUM;

EID: 54049112677     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01800.x     Document Type: Article

References (41)

1. Amarowicz, R. Raab, B. (1997). Antioxidative activity of leguminous seed extracts evaluated by chemiluminescence methods. Zeitschrift für Naturforschung, 52c, 709 712.
2. Amarowicz, R., Karamać, M. Chavan, U. (2001). Influence of the extraction procedure on the antioxidative activity of lentil seed extracts in a β-carotene-linoleate model system. Grasas y Aceites, 52, 89 93.
3. Amarowicz, R., Karamać, M. Shahidi, F. (2003). Antioxidant activity of phenolic fractions of lentils (Lens culinaris). Journal of Food Lipids, 10, 1 10.
4. American Association of Cereal Chemists (AACC). (2000). Approved Methods of the AACC. 10th edn. Methods 08-01, 30-25, 44-15A, 46-30, and 76-13. St. Paul, MN : AACC.
5. Ames, B.N., Shigenaga, M.K. Hagen, T.M. (1993). Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences USA, 90, 7915 7922.
6. Arora, A., Nair, M.G. Strasburg, G.M. (1998). Antioxidant activities of isoflavones and their biological metabolites in a liposomal system. Archives of Biochemistry and Biophysics, 356, 133 141.
7. Barnes, S., Boerma, B., Patel, R. et al. (2000). Isoflavonoids and chronic disease: mechanisms of action. Biofactors, 12, 209 210.
8. Bendelow, V.M. (1977). Automated procedure for the estimation of total polyphenol content in beer, wort, malt, and barley. Journal of the American Society of Brewing Chemist, 35, 150 152.
9. Bravo, L. (1998). Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews, 56, 317 333.
10. Burits, M. Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytotheraphy Research, 14, 323 328.
11. Carbonaro, M., Virgili, F. Carnovale, E. (1996). Evidence for protein-tannin interaction in legumes: implications in the antioxidant properties of faba bean tannins. Lebensmittel-Wissenschaft Technologie, 29, 743 750.
12. Cardador-Martínez, A., Loarca-Piña, G. Oomah, B.D. (2002). Antioxidant activity in common beans (Phaseolus vulgaris L). Journal of Agricultural and Food Chemistry, 50, 6975 6980.
13. Dewanto, V., Wu, X. Liu, R.H. (2002). Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry, 50, 4959 4964.
14. Duh, P.D., Yen, W.J., Du, P.C. Yen, G.C. (1997). Antioxidant activity of mung bean hulls. Journal of the American Oil Chemists' Society, 74, 1059 1063.
15. Fernandez-Orozco, R., Zieliński, H. Piskula, M.K. (2003). Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds. Nahrung/Food, 47, 291 299.
16. Gliszczynska-Swiglo, A. Tyrakowska, B. (2003). Quality of commercial apple juices evaluated on the basis of the polyphenol content and the TEAC antioxidant activity. Journal of Food Science, 68, 1844 1849.
17. Gutteridge, J.M.C. (1987). Ferrous-salt-promoted damage to deoxyribose and benzoate: the increased effectiveness of hydroxyl-radical scavengers in the presence of EDTA. Biochemical Journal, 243, 709 714.
18. Hertog, M.G.L., Feskens, E.J.M. Hollman, P.C.H. (1993). Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen Elderly study. Lancet, 342, 1007 1011.
19. Hertog, M.G.L., Feskens, E.J.M. Hollman, P.C.H. (1994). Dietary flavonoids and cancer risk in the Zutphen Elderly Study. Nutrition and Cancer, 22, 175 184.
20. Hertog, M.G.L., Kromhout, D. Aravanis, C. (1995). Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Archives of Internal Medicine, 155, 381 386.
21. Hertog, M.G.L., Sweetnam, P.M. Fehily, A.M. (1997). Antioxidant flavonols and ischemic heart disease in a Welsh population of men: The Caerphilly Study. The American Journal of Clinical Nutrition., 65, 1489 1494.
22. Kadam, S.S., Deshpande, S.S. Jambhale, N.D. (1989). Seed structure and composition. In : CRC Handbook of World Food Legumes; Nutritional Chemistry, Processing Technology, and Utilization (edited by D.K. Salunkhe S.S. Kadam). Pp. 23 50. Boca Raton, FL : CRC Press Inc.
23. Kähkönen, M.P., Hopia, A.I., Vuorela, H.J. et al. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47, 3954 3962.
24. Kerry, N. Abbey, M. (1998). The isoflavone genistein inhibits copper and peroxyl radical mediated low density lipoprotein oxidation in vitro. Atherosclerosis, 40, 341 347.
25. Lopes, G.K.B., Schulman, H.M. Hermes-Lima, M. (1999). Polyphenol tannic acid inhibits hydroxyl radical formation from fenton reaction by complexing ferrous ions. Biochimica et Biophysica Acta, 1472, 142 152.
26. Meiners, C.R., Derise, N.L., Lau, H.C., Ritchey, S.J. Murphy, E.W. (1976). Proximate composition and yield of raw and cooked mature dry legumes. Journal of Agricultural and Food Chemistry, 24, 1122 1126.
27. Meng, Q.-H., Lewis, P., Wähälä, K., Adercreuts, H. Tikkanen, M.J. (1999). Incorporation of esterified soybean isoflavones with antioxidant activity into low density lipoprotein. Biochimica et Biophysica Acta, 1438, 369 376.
28. Mitchell, J.H. Collins, A.R. (1999). Effects of a soy milk supplement on plasma cholesterol levels and oxidative DNA damage in men. European Journal of Nutrition, 38, 143 148.
29. Peterson, D.M. (2001). Oat antioxidants. Journal of Cereal Science, 33, 115 129.
30. Pieroni, A., Janiak, V., Dürr, C.M., Lüdeke, S., Trachsel, E. Heinrich, M. (2002). In vitro antioxidant activity of non-cultivated vegetables of ethnic Albanians in southern Italy. Phytotheraphy Research, 16, 467 473.
31. Price, K.R., Colquhoum, I.J., Barnes, K.A. Phodes, J.C. (1998). Composition and content of flavonol glycosides in green beans and their fate during processing. Journal of Agricultural and Food Chemistry, 46, 4898 4903.
32. Prior, R.L. Cao, G. (2000). Analysis of botanicals and dietary supplements for antioxidant capacity: a review. Journal of AOAC International, 83, 950 956.
33. Prior, R.L., Cao, G., Martin, A. et al. (1998). Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. Journal of Agricultural and Food Chemistry, 46, 2686 2693.
34. Re, R., Rellegrini, N., Proteggente, A., Pannala, A., Yang, M. Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231 1237.
35. Shahidi, F., Chavan, U.D., Naczk, M. Amarowicz, R. (2001). Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.). Journal of Agricultural and Food Chemistry, 49, 926 933.
36. Sierens, J., Hartley, J.A., Campbell, M.J., Leathem, A.J. Woodside, J.V. (2001). Effect of phytoestrogen and antioxidant supplementation on oxidative DNA damage assessed using the comet assay. Mutation Research, 485, 169 176.
37. Troszynska, A., Bednarska, A., Latoaz, A. Kozlowska, H. (1997). Polyphenolic compounds in the seed coat of legume seeds. Polish Journal of Food and Nutrition Sciences, 6/47, 37 45.
38. Tsuda, T., Osawa, T., Nakayama, T., Kawakishi, S. Ohshima, K. (1993). Antioxidant activity of pea bean (Phaseolus vulgaris L.) extract. Journal of the American Oil Chemists' Society, 70, 909 913.
39. Wang, H., Cao, G. Prior, R.L. (1996). Total antioxidant capacity of fruits. Journal of Agricultural and Food Chemistry, 44, 701 705.
40. Xu, B.J. Chang, S.K.C. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affectd by extraction solvents. Journal of Food Science, 72, S159 S166.
41. Zieliński, H. Kozlowska, H. (2000). Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry, 48, 2008 2016.