The relationship between antioxidant activity and total phenolic content in cereals and legumes

Advance Journal of Food Science and Technology

Volumn 8, Issue 3, 2015, Pages 173-179

  Luo, Yu Wei ^a   Wang, Qian ^a   Li, Jing ^a   Jin, Xiao Xiao ^a   Hao, Zhen Ping ^a  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Cereals; Legumes; Total phenolic content

Indexed keywords

CROPS; FREE RADICALS; PLANT EXTRACTS; PLANTS (BOTANY);

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; CEREALS; FREE RADICAL SCAVENGING ACTIVITY; LEGUMES; SCAVENGING CAPACITY; THIOBARBITURIC ACID; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

GLYCINE MAX; HORDEUM; TRITICUM AESTIVUM; VICIA FABA; VIGNA ANGULARIS; VIGNA RADIATA VAR. RADIATA;

EID: 84930520157     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.8.1488     Document Type: Article

References (29)

1. Afanasev, I.B., A.I. Dorozhko, A.V. Brodskii, V.A. Kostyuk and A.I. Potapovitch, 1989. Chelating and free radical scavenging mechanisms of inhibitory action of rutin and quercetin in lipid peroxidation [J]. Biochem. Pharmacol., 38(11): 1763-1769.
2. Aguilera, Y., M. Duenas, I. Estrella, T. Hernandez, V. Benitez, R.M. Esteban and M.A. Martin-Cabrejas, 2011. Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L.) as affected by a dehydration process [J]. Plant Food. Hum. Nutr., 66: 187-195.
3. Amarowicz, R., A. Troszynska, N. Barylko-Pikielna and F. Shahidi, 2004. Polyphenolics extracts from legume seeds: Correlations between total antioxidant activity, total phenolics content, tannins content and astringency [J]. J. Food Lipids, 11: 278-286.
4. Anwar, F., S. Latif, R. Przibylski, B. Sultana and M. Ashraf, 2007. Chemical composition and antioxidant activity of seeds of different cultivars of mung bean [J]. J. Food Sci., 72: 503-510.
5. Benzie, I.F.F. and J.J. Strain, 1996. The Ferric Reducing Ability of Plasma (FRAP) as a measure of "antioxidant power": The FRAP assay [J]. Anal. Biochem., 239(1): 70-71.
6. Brand-Williams, W., M.E. Cuvelier and C. Berset, 1995. Use of a free radical method to evaluate antioxidant activity [J]. LWT-Food Sci. Technol., 28: 25-30.
7. Cao, G., E. Sofic and R.L. Prior, 1996. Antioxidant capacity of tea and common vegetables [J]. J. Agr. Food Chem., 4: 3426-3431.
8. Georgetti, S.R., R. Casagrande, V.F.T. Moura-de-Carvalho, W.A.J. Verri and M.J.V. Fonseca, 2006. Evaluation of the antioxidant activity of soybean extract by different in vitro methods and investigation of this activity after its incorporation in topical formulations [J]. Eur. J. Pharmacol. Biochem., 17: 320-324.
9. Georgetti, S.R., R. Casagrande, C.R.F. Souza, W.P. Oliveira and M.J.V. Fonseca, 2008. Spray drying of the soybean extract: Effects on chemical properties and antioxidant activity [J]. LWT-Food Sci. Technol., 41: 1521-1527.
10. Gujral, H.S., M. Angurala, P. Sharma and J. Singh, 2012a. Phenolic content and antioxidant activity of germinated and cooked pulses [J]. Int. J. Food Prop., 14: 1366-1374.
11. Gujral, H.S., P. Sharma, A. Kumar and B. Singh, 2012b. Total phenolic content and antioxidant activity of extruded brown rice [J]. Int. J. Food Prop., 15: 301-311.
12. Halvorsen, B., K. Holte, M.W. Myhrstad, I. Barikmo, E. Hvattum, S. Fagertun Remberg, A.B. Wold, K. Haffner, H. Baugerød, L. Frost Andersen, J. Moskaug, D.R.J. Jacobs and R. Blomhoff, 2002. A systematic screening of total antioxidants in dietary plants [J]. J. Nutr., 12: 461-471.
13. Johnson, C.R., D. Thavarajah and P. Thavarajah, 2013. The influence of phenolic and phytic acid food matrix factors on iron bioavailability potential in 10 commercial lentil genotypes (Lens culinaris L.) [J]. J. Food Compos. Anal., 31: 82-86.
14. Llorach, R., A. Martínez-Sánchez, F.A. Tomás-Barberán, M.I. Gil and F. Ferreres, 2008. Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole [J]. Food Chem., 108: 1028-1038.
15. Luo, Y.W. and W.H. Xie, 2012. Effects of vegetables on iron and zinc availability in cereals and legumes [J]. Int. Food Res. J., 19: 455-459.
16. Miller, H.E., F. Rigelhof, L. Marquart, A. Prakash and M. Kanter, 2000. Whole-grain products and antioxidants [J]. Cereal Food. World, 45: 59-63.
17. Mohd Zin, Z., A. Abdul Hamid, A. Osman, N. Saari and A. Misran, 2007. Isolation and identification of antioxidative compound from fruit of mengkudu (Morinda citrifolia L.) [J]. Int. J. Food Prop., 10: 363-373.
18. Prakash, D., G. Upadhyay, B.N. Singh and H.B. Singh, 2007. Antioxidant and free radical-scavenging activities of seeds and agri-wastes of some varieties of soybean (Glycine max) [J]. Food Chem., 104: 783-790.
19. Russo, A., V. Cardile, L. Lombardo, L. Vanella and R. Acquaviva, 2006. Genistin inhibits UV light-induced plasmid DNA damage and cell growth in human melanoma cells [J]. J. Nutr. Biochem., 17: 103-108.
20. Senter, S.D., R.J. Horvat and W.R. Forbus, 1983. Comparative GLCMS analysis of phenolic acids of selected tree nuts [J]. J. Food Sci., 48: 798-803.
21. Shahidi, F., 2009. Nutraceuticals and functional foods: Whole versus processed foods-review [J]. Trends Food Sci. Tech., 20: 376-387.
22. Strazzullo, G., A. De Giulio, G. Tommonaro, C. La Pastina, A. Poli, B. Nicolaus, R. De Prisco and C. Saturnino, 2007. Antioxidative activity and lycopene and ß-Carotene contents in different cultivars of tomato (Lycopersicon esculentum) [J]. Int. J. Food Prop., 10: 321-329.
23. Sun, T. and C.T. Ho, 2005. Antioxidant activities of buckwheat extracts [J]. Food Chem., 90: 743-749.
24. Velioglu, Y.S., G. Mazza, L. Gao and B.D. Oomah, 1998. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products [J]. J. Agr. Food Chem., 46: 4113-4117.
25. Xand, B.J. and S.K.C. Chang, 2007. A comparative study on phenolic profiles and antioxidant activity of legumes as affected by extraction solvents [J]. J. Food Sci., 72: 159-166.
26. Yu, L., S. Haley, J. Perret and M. Harris, 2002a. Antioxidant properties of hard winter wheat extracts [J]. Food Chem., 78: 457-461.
27. Yu, L., J. Perret, B. Davy, J. Wilson and C.L. Melby, 2002b. Antioxidant properties of cereal products [J]. J. Food Sci., 67: 2600-2603.
28. Zhou, K. and L. Yu, 2004. Effects of extraction solvent on wheat bran antioxidant activity estimation [J]. LWT-Food Sci. Technol., 37: 717-721.
29. Zielinski, H. and A. Troszynska, 2000. Antioxidant capacity of raw and hydrothermal processed cereal grains [J]. Pol. J. Food. Nutr. Sci., 9(50): 79-83.