An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

Zhang, Yaqian; Meenu, Maninder; Yu, Hansong; Xu, Baojun

doi:10.3390/foods9040438

Cited by 21 publications

(21 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In general, the observed ranges of variation for the various species are consistent with published data [ 11 , 15 , 16 , 23 , 34 ].…”

Section: Resultssupporting

confidence: 91%

“…Many species of the Fabaceae family consist of edible parts, especially the seeds, which are widely consume as vegetable and food ingredients. Due to the wide distribution of this plant family, there are many reports on benefits of the edible species against various types of chronic diseases i.e., cardiovascular diseases, breast cancer, and cataract development [ 10 , 11 ]. In addition, the bioactive ingredients, particularly phenolic phytochemical compounds, from these edible Fabaceae species are of interest to researchers from nutraceutical and related fields for investigation of their nutraceutical or other novel applications in food [ 10 , 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand

Drouet

Lorenzo

Hano

2021

Foods

View full text Add to dashboard Cite

Fabaceae is the third largest family containing great variation among populations. However, previous studies mainly focus on single species, and phytochemicals at population level have never been reported. This work aims to complete this knowledge with 50 populations from throughout Thailand by (1) determining total phenolic (TPC), flavonoid (TFC), and anthocyanin (TAC) contents; and (2) investigating in vitro and cellular antioxidant potentials. Phytochemicals of 50 populations from different localities are differed, illustrating high heterogeneity occurring in polyphenols accumulations. Vigna unguiculata subsp. sesquipedalis populations showed low variability in TPC ranging from 628.3 to 717.3 mg/100 g DW gallic acid equivalent, whereas the high variability found in TFC and TAC range from 786.9 to 1536.1 mg/100 g DW quercetin equivalent, and 13.4 to 41.6 mg/100 g DW cyanidin equivalent. Red cultivar population #16 had the greatest TAC, but surprisingly the cream cultivars were relatively high in anthocyanins. HPLC quantification of genistein and daidzein showed great variations among populations. In vitro antioxidant results indicated that antioxidant capacity mediated by electron transfer. Cellular antioxidants ranged from 59.7% to 87.9% of ROS/RNS in yeast model. This study investigated at the population level contributing to better and frontier knowledge for nutraceutical/phytopharmaceutical sectors to seek potential raw plant material.

show abstract

“…In general, the observed ranges of variation for the various species are consistent with published data [ 11 , 15 , 16 , 23 , 34 ].…”

Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand

Drouet

Lorenzo

Hano

2021

Foods

View full text Add to dashboard Cite

show abstract

“…The observed ranges of variation for the various species are consistent with published data [ 10 , 15 , 16 , 42 , 43 ]. The population V. mungo , P. vulgaris , V. angularis , and V. unguiculata subsp.…”

Section: Resultssupporting

confidence: 91%

Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials

Drouet

Lorenzo

Hano

2021

Plants

View full text Add to dashboard Cite

The edible beans in Fabaceae have been used for foods and medicines since the ancient time, and being used more and more. It is also appeared as a major ingredient in dairy cooking menu in many regions including Thailand, a rich biodiversity country. Many studies reported on health benefits of their flavonoids, but there is no report on the effect of cooking on phytochemical profile and pharmacological potentials. Thus, this present study aims to complete this knowledge, with the 10 most consumed Fabaceae beans in Thailand, by determining the impact of traditional cooking and gastrointestinal digestion on their phytochemicals, their antioxidant and anti-diabetic activities using different in vitro and in cellulo yeast models. The results showed that Vigna unguiculata subsp. sesquipedalis were the richest source of phytochemicals, whereas the population of V. mungo, Phaseolus vulgaris, V. angularis, and V. unguiculata subsp. sesquipedalis were richest in monomeric anthocyanin contents (MAC). Furthermore, the results clearly demonstrated the impact of the plant matrix effect on the preservation of a specific class of phytochemicals. In particular, after cooking and in vitro digestion, total flavonoid contents (TFC) in Glycine max extract was higher than in the uncooked sample. This study is the first report on the influence of cooking and in vitro gastrointestinal digestion on the inhibition capacity toward advanced glycation end products (AGEs). All samples showed a significant capacity to stimulate glucose uptake in yeast model, and V. angularis showed the highest capacity. Interestingly, the increase in glucose uptake after in vitro digestion was higher than in uncooked samples for both P. vulgaris and G. max samples. The current study is the first attempt to investigate at the effects of both processes not only on the natural bioactive compounds but also on antioxidant and anti-diabetic activities of Thailand’s 10 most consumed beans that can be applied for agro-industrial and phytopharmaceutical sectors.

show abstract

“…In addition, caffeic, ferulic, p-coumaric, and sinapic acids are the most frequently occurring hydroxycinnamic acids in legumes. The level of gallic acid in velvet beans was the highest (479.26 μg/g), followed by black, broad, and red kidney beans (28.64, 24.55, and 12.26 μg/g, respectively) [3,28,29]. Lopez et al [20] documented that ferulic acid derivatives contained the highest percentage of TPC in Legumes both raw and cooked dark beans (19 and 24%, respectively).…”

Section: Phenolic Acidmentioning

confidence: 99%

Nutraceutical Properties of Legume Seeds: Phytochemical Compounds

Thi¹,

Nguyen²

2022

Legumes Research - Volume 2

View full text Add to dashboard Cite

Legume seeds have an important role as nutraceuticals in human health (providing protein, carbohydrates, fiber, amino acids, and micronutrients) and act as sustainable food sources in livestock farming and aquaculture. Legume seeds contain a wide range of bioactive compounds that have significant health benefits, mainly classified under phenolic compounds, phytosterols, oligosaccharides, carbohydrates, and saponins. Some of these compounds play an important role in plant defense mechanisms against predators and environmental conditions. Heat-labile antinutritional factors (protease inhibitors and lectins) and heat-stable antinutritional factors (tannins and phytic acid) can be reduced by thermal treatment or postharvest to eliminate any potential negative effects from consumption. Substantial studies have demonstrated that these bioactive compounds possess multiple biological activities, including antioxidant properties, antibacterial, anticancer, anti-inflammatory, antidiabetic, cardiovascular protective. They also have various values for aquaculture, such as fishmeal alternative. In this review, the main bioactive compounds and important biological functions of legume seeds are summarized, and the mechanism of action is discussed.

show abstract

An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

Cited by 21 publications

References 35 publications

Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand

Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand

Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials

Nutraceutical Properties of Legume Seeds: Phytochemical Compounds

Contact Info

Product

Resources

About