Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes
Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes
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DOI：
10.1111/j.1750-3841.2006.00261.x
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发表时间：
2007-03-01
影响因子：
3.9
通讯作者：
Chang, S. K. C.
中科院分区：
文献类型：
--
作者：
Xu, B. J.;Yuan, S. H.;Chang, S. K. C.
本研究的目的是表征美国生产的冷季豆类的酚类化合物和抗氧化活性。共选取33份冷季豆类样品。一些常见的豆类和大豆也被纳入其中进行比较。分析总酚含量（TPC）、总黄酮含量（TFC）和缩合单宁含量（CTC）。使用铁还原抗氧化能力（FRAP）、2,2-二苯基-1-三硝基苯肼（DPPH）自由基清除测定和氧自由基吸收能力（ORAC）来分析抗氧化特性。还分析了豆类面粉和种皮的颜色。豆类的 TPC、TFC、CTC、FRAP、DPPH 和 ORAC 值不仅在类别之间存在显着差异，而且在每个类别内的样本之间也存在显着差异。在冷季豆类中，扁豆具有最高浓度的酚类化合物和抗氧化活性。彩色普通豆和黑大豆的 TPC、TFC、CTC、FRAP、DPPH 和 ORAC 值高于黄豌豆、绿豌豆和鹰嘴豆。抗氧化活性 ORAC 与种皮表面颜色或面粉颜色呈中度相关（P < 0.01）。
The objective of this study was to characterize the phenolic compounds and antioxidant activities of U.S.-produced cool season legumes. A total of 33 cool season legume samples were selected. some common beans and soybeans were included for comparisions. Total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) were analyzed. Ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, and oxygen radical absorbance capacity (ORAC) were used for analyzing antioxidant properties. color of the legume flour and the seed coat was also analyzed. TPC, TFC, CTC, FRAP, DPPH, and ORAC values of the legumes were significantly different not only between classes but also among samples within each class. Among cool season legume classes, lentils possessed the highest concentrations of the phenolic compounds and antioxidant activities. colored common beans and black soybeans exhibited higher TPC, TFC, CTC, FRAP, DPPH, and ORAC values than those of yellow peas, green peas, and chickpeas. Antioxidant activities ORAC were moderately correlated (P < 0.01) with either the seed hull surface color or the flour color.