Phenolic profile, antioxidant and anti-inflammatory potential of herb and root extracts of seven selected legumes

Industrial Crops and Products

Volumn 83, Issue , 2016, Pages 641-653

  Šibul, Filip ^a   Orčić, Dejan ^a   Vasić, Mirjana ^b   Anačkov, Goran ^a   Nadpal, Jelena ^a   Savić, Aleksandra ^b   Mimica Dukić, Neda ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b INSTITUTE OF FIELD AND VEGETABLE CROPS   (Serbia)

Author keywords

FRAP assay; Isoflavones; LC MS MS; Legumes; Non edible material

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; DIETARY SUPPLEMENTS; FLAVONOIDS; NITROGEN FIXATION; PLANTS (BOTANY);

ANTI-INFLAMMATORIES; ANTI-OXIDANT ACTIVITIES; CHICKPEA (CICER ARIETINUM L.); FRAP ASSAY; ISOFLAVONES; LC-MS/MS; LEGUMES; PHASEOLUS VULGARIS;

PLANT EXTRACTS;

ANTIOXIDANT; BIOACTIVITY; CHEMICAL COMPOSITION; DIET; FOOD INDUSTRY; HERB; LEGUME; MASS SPECTROMETRY; PHENOL; PHYTOCHEMISTRY; REDOX CONDITIONS; ROOT SYSTEM; SECONDARY METABOLITE;

CICER ARIETINUM; GLYCINE MAX; LATHYRUS SATIVUS; LUPINUS ALBUS; PHASEOLUS VULGARIS; PISUM SATIVUM; VICIA FABA;

EID: 84958729568     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.12.057     Document Type: Article

References (45)

1. Agarwal S., Reddy G.V., Reddanna P. Eicosanoids in inflammation and cancer: the role of COX-2. Exp. Rev. Clin. Immunol. 2009, 5:145-165.
2. Beara I.N., Orčić D.Z., Lesjak M.M., Mimica-Dukić N.M., Peković B., Popović M. Liquid chromatography/tandem mass spectrometry study of anti-inflammatory activity of Plantain (Plantago L.) species. J. Pharm. Biomed. 2010, 52:701-706.
3. Bednarek P., Franski R., Kerhoas L., Einhorn J., Wojtaszek P., Stobiecki M. Profiling changes in metabolism of isoflavonoids and their conjugates in Lupinus albus treated with biotic elicitor. Phytochemistry 2001, 56(1):77-85.
4. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal. Biochem. 1996, 239:70-76.
5. Boudjou S., Oomah B.D., Zaidi F., Hosseinian F. Phenolic content and antioxidant and anti-inflammatory activities of legume fractions. Food Chem. 2013, 138(2-3):1543-1550.
6. Bußler S., Herppich W.B., Neugart S., Schreiner M., Ehlbeck J., Rohn S., Schlüter O. Impact of cold atmospheric pressure plasma on physiology and flavonol glycoside profile of peas (Pisum sativum 'Salamanca'). Food Res. Int. 2015, 76:132-141.
7. Campbell W.C. History of avermectin and ivermectin, with notes on the history of other macrocyclic lactone antiparasitic agents (Review). Curr. Pharm. Biotechnol. 2012, 13(6):853-865.
8. Cardador-Martiänez A., Loarca-Pina G., Oomah B.D. Antioxidant activity in common beans (Phaseolus vulgaris L.). J. Agric. Food Chem. 2002, 50. 6975-698.
9. Chaieb N., Gonzales J.L., Lopez-Mesas M., Bouslama M., Valiente M. Polyphenols content and antioxidant capacity of thirteen faba bean (Vicia faba L.) genotypes cultivated in Tunisia. Food Res. Int. 2011, 44(4):970-977.
10. Chen P.X., Bozzo G.G., Freixas-Coutin J.A., Marcone M.F., Pauls P.K., Tang Y., Zhang B., Liu R., Tsao R. Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats. J. Funct. Foods 2015, 18:1047-1056.
11. Cho K.M., Ha T.J., Lee Y.B., Seo W.D., Kim J.Y., Ryu H.W., Jeong S.H., Kang Y.M., Lee J.H. Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours. J. Funct. Foods 2013, 5(3):1065-1076.
12. Fratianni F., Cardinale F., Cozzolino A., Granese T., Albanese D., Di Matteo M., Zaccaardelli M., Coppola R., Nazzaro F. Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy). J. Funct. Foods 2014, 7:551-557.
13. Green C.E., Wagner D.A., Glogowski J., Skiper P.L., Wishnok J.S., Tannenbaum S.R. Analysis of nitrate, nitrite and [15N] nitrate in biological fluids. Anal. Biochem. 1982, 126:131-138.
14. Han S.S., Hur S.J., Lee S.K. A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis. Food Funct. 2015, 6(8):2736-2748.
15. Havsteen B.H. The biochemistry and medical significance of the flavonoids. Pharmacol. Ther. 2002, 96:67-202.
16. Holmgren P.K., Holmgren N.H. Additions to index Herbariorum (Herbaria), edition-8 fourteenth series. Taxon 2003, 52:385-389.
17. Hösel W., Barz W. Flavonoide aus Cicer arietinum L. Phytochemistry 1970, 9(9):2053-2056.
18. Hyun T.K., Ko Y.J., Kim E.H., Chung I.M., Kim J.S. Anti-inflammatory activity and phenolic composition of Dendropanax morbifera leaf extracts. Ind. Crop Prod. 2015, 74:263-270.
19. Jiménez N., Carrillo-Hormaza L., Pujol A., Álzate F., Osorio E., Lara-Guzman O. Antioxidant capacity and phenolic content of commonly used anti-inflammatory medicinal plants in Colombia. I nd. Crop Prod. 2015, 70:272-279.
20. Kähkönen M., Hopia A., Vuorela H., Rauha J.P., Pihlaja K., Kujala T., Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 1999, 47:3954-3962.
21. Kim E.H., Lee O.K., Kim J.K., Kim S.L., Lee J., Kim S.H., Chung I.M. Isoflavones and antocyanins analysis in soybean (Glycine max (L.) Merill) from three different planting locations in Korea. Field Crop Res. 2014, 156:76-83.
22. Lesjak M., Beara I., Orčić D., Anačkov G., Balog K., Francišković M., Mimica-Dukić N. Juniperus sibirica Burgsdorf: as a novel source of antioxidant and anti-inflammatory agents. Food Chem. 2011, 124:850-856.
23. Lesjak M., Beara I., Orčić D., Ristić J., Anačkov G., Božin B., Mimica-Dukić N. Chemical characterisation and biological effects of Juniperus foetidissima Willd. 1806. LWT-Food Sci. Technol. 2013, 53:530-539.
24. Luo Y.W. The relationship between antioxidant activity and total phenolic content in cereals and legumes. Adv. J. Food Sci. Technol. 2015, 8(3):173-179.
25. Luthria D.L., Pastor-Corrales M.A. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. J. Food Compos. Anal. 2006, 19:205-211.
26. Madhujith T., Shahidi F. Antioxidant potential of pea beans (Phaseolus vulgaris L.) oxidant potential of pea beans (Phaseolus vulgaris L.). J. Food Sci. 2005, 70(1):S85-S90.
27. Messina M.J. Legumes and soybeans: overview of their nutritional profiles and health effects. Am. J. Clin. Nutr. 1999, 70:43S-50S.
28. Moreno-Jiménez M.R., Cervantes-Cardoza V., Gallegos-Infante J.A., González-Laredo R.F., Estrella I., García-Gasca T.J., Herrera-Carrera E., Díaz-Rivas J.O., Rocha-Guzmán N.E. Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells. Food Res. Int. 2015, 76:79-85.
29. Nadpal J.D., Lesjak M.M., Šibul F.S., Anačkov G.T., Četojević-Simin D.D., Mimica-Dukić N.M., Beara I.N. Comparative study of biological activities and phytochemical composition of two rose hips and their preserves: Rosa canina L and Rosa arvensis. Food Chem. 2016, 192:907-914.
30. n and the genotypic effect on their flavonoid profile. Food Res. Int. 2015, 76:114-121.
31. Nithiyanantham S., Selvakumar S., Siddhuraju P. Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L. J. Food Compos. Anal. 2012, 27(1):52-60.
32. Ōmura S. Ivermectin: 25 years and still going strong (Review article). Int. J. Antimicrob. Agents 2008, 31:91-98.
33. Oomah B.D., Corbe A., Balasubramanian P. Antioxidant and anti-inflammatory activities of bean (Phaseolus vulgaris L.) Hulls. J. Agric. Food Chem. 2010, 58:8225-8230.
34. Oomah B.D., Caspar F., Malcolmson L.J., Bellido A.S. Phenolics and antioxidant activity of lentil and pea hulls. Food Res. Int. 2011, 44(1):436-441.
35. Orčić D., Mimica-Dukić N., Francišković M., Petrović S., Jovin E. Antioxidant activity relationship of phenolic compounds in Hypericum perforatum L. Chem. Cent. J. 2011, 5:34-41.
36. Orčić D., Francišković M., Bekvalac K., Svirčev E., Beara I., Lesjak M., Mimica-Dukić N. Quantitative determination of plant phenolics in Urtica dioica extracts by high-performance liquid chromatography coupled with tandem mass spectrometric detection. Food Chem. 2014, 143:48-53.
37. Romani A., Vignolini P., Galardi C., Aroldi C., Vazzana C., Heimler D. Polyphenolic content in different plant parts of soy cultivars grown under natural conditions. J. Agr. Food Chem. 2003, 51:5301-5306.
38. Sheety P., Atallah M.T., Sheety K. Effects of UV treatment on the proline-linked pentose phosphate pathway for phenolics and L-DOPA synthesis in dark germinated Vicia faba. Process Biochem. 2002, 37:1285-1295.
39. Šibul S.F., Orčić Z.D., Svirčev E., Mimica-Dukić M.N. Optimization of Extraction conditions for secondary biomolecules from various plant species. Hem. Ind. 2016, 53. (in press).
40. Silva L.R., Pereira M.J., Azevedo J., Goncalves R.F., Valentao P., Guedes de Pinho P., Andrade P.B. Glycine max (L.) Merr., Vigna radiata L. and Medicago sativa L. sprouts: a natural source of bioactive compounds. Food Res. Int. 2013, 50(1):167-175.
41. Troszynska A., Estrella I., Lopez-Amores M.L., Hernandez T. Antioxidant activity of pea (Pisum sativum L.) seed coat acetone extract. Lebensm. Wiss. Technol. 2002, 35:158-164.
42. Vodkin L., Jones S., Gonzalez D.O., Thibaud-Nissen F., Zabala G., Tuteja J. Genomics of soybean seed development. Genetics and Genomics of Soybean 2008, Springer Science + Business Media, LLC, New York,USA. G. Stacey (Ed.).
43. Wink M. Evolution of secondary metabolites in legumes (Fabaceae). S. Afr. J. Bot. 2013, 89:164-175.
44. Youyou T. The discovery of artemisinin (qinghaosu) and gifts from Chinese medicinediscovery of artemisinin (qinghaosu) and gifts from Chinese medicine. Nat. Med. 2011, 17(10):1217-1220.
45. Zhang L.J., Huang H.T., Huang S.Y., Lin Z.H., Shen C.C., Tsai W.J., Kuo Y.H. Antioxidant and anti-inflammatory phenolic glycosides from Clematis tashiroi. J. Nat. Prod. 2015, 78(7):1586-1592.