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Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.)

Author:
And, Terrence Madhujith, Shahidi, Fereidoon
Source:
Journal of food science 2005 v.70 no.1 pp. S85
ISSN:
0022-1147
Subject:
Phaseolus vulgaris, acetone, antioxidant activity, black beans, catechin, cholesterol, hulls, hydrogen peroxide, hydroxyl radicals, low density lipoprotein, oxidation, peas, seed extracts
Abstract:
Four bean varieties (Phaseolus vulgaris L.) (white kidney, red pinto, Swedish brown, and black kidney) and their hull fractions were extracted with 80% acetone and evaluated for their phenolic contents and antiradical activities. Total phenolic content of bean hulls and whole seed extracts ranged from 6.7 to 270 and 4.9 to 93.6 mg/g extract as catechin equivalents, respectively. Trolox equivalent antioxidant capacity (TEAC) assay revealed that the antioxidant capacity of red, brown, and black whole seed extracts was in the same order of magnitude with little variation. TEAC values of red and brown whole seed extracts were superior to that of black whole seed extract. On the basis of the total phenolic content and TEAC values, it can be deduced that colored beans possess superior antioxidative activity compared with white beans. The hydrogen peroxide scavenging capacity of different bean extracts ranged from 58% to 67% at 50 ppm and 65% to 76% at 100 ppm. The corresponding superoxide radical scavenging capacity was 24% to 29% at 50 ppm and 53% to 60% at 100 ppm. The 2,2–diphenyl‐1–picrylhydrazyl (DPPH) radical scavenging capacity of black bean whole seed extracts was 22% at 50 ppm, whereas the other extracts showed 100% scavenging of this radical at both 50 and 100 ppm levels. The hydroxyl radical scavenging capacities of the bean extracts at 50 and 100 ppm were 12% to 29% and 32% to 49%, respectively. All extracts used prevented human low‐density lipoprotein (LDL) cholesterol oxidation by 61.4% to 99.9% at 2 to 50 ppm level as catechin equivalents.
Agid:
460312