Analysis of 17 polyphenolic compounds in organic and conventional legumes by high-performance liquid chromatography-diode array detection (HPLC-DAD) and evaluation of their antioxidant activity

Abstract

Consumption of legumes has become popular among health-conscious consumers due to the high levels of nutrients such as proteins, dietary fibres, minerals, vitamins and micronutrients like polyphenols. Ten legumes cultivars organically and conventionally grown were compared regarding their chemical profiles in terms of total phenolic content (TPC), total anthocyanin content (TAC), total flavonoid content (TFC) and their antioxidant capacity. The chemical profiles (i.e. free phenolics and anthocyanins) were determined with aid of new high-performance liquid chromatography-diode array detection (HPLC-DAD) method able to identify two individual anthocyanins and 15 polyphenols. Results showed that phenolic acids, namely gallic acid, caffeic acid, syringic acid and ferulic acid, are mainly significantly higher in the organic samples with respect to the conventional ones. All organic legumes showed a higher antioxidant capacity with respect to conventional samples with the exception of red and yellow dehulled lentils.

Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits

“…Interestingly, apart from the ancient description, recent studies have identified many other potential health benefits of the mung bean, such as its hypoglycemic and hypolipidemic effects and its antihypertensive, anticancer, anti-melanogenesis, hepatoprotective, and immunomodulatory properties beyond meeting basic nutrient requirements [21,22,23,24,25,26]. In support of these health benefits, a considerable number of studies have been conducted to confirm its chemical constituents, especially the polyphenolics, polysaccharides, and peptides [27,28,29].…”

The longitudinal association between soybean and non-soybean legumes intakes and risk of cardiovascular disease: Isfahan cohort study

“…Besides, legumes, after nuts, have the highest surface under the cumulative ranking curves (SUCRA) value for improvements in 10 combined health outcomes (62%) (Schwingshackl et al, 2018b). Legumes may also have anti-inflammatory, anti-coagulant, anti-arrhythmic and anti-platelet properties owing to their high content of antioxidants, phenolic compounds (Giusti et al, 2018) and magnesium (Volpe, 2013;Souza et al, 2015;Azadbakht et al, 2011) and thereby improve cardiovascular health.…”

Bioactive Compounds of Legume Seeds

“…Apart from this, syringic acid with a content ranging from 29 to 72% among the phenolic acids was also reported in legume seeds [29]. In cannellini and borlotti beans, neochlorogenic acid as well as chlorogenic acid was present in significant amounts [31]. Peanuts were found to contain p-coumaric acid ranging from 0.8 to 6.6 mg 100 g À1 in raw form, while the amount increased up to a mean of 6.9 mg 100 g À1 by the process of roasting [32].…”

“…Moreover, black lentil in its raw form was found to contain delphinidin 3-glucoside which was not detected in soaked water [27]. Delphinidin 3,5-diglucoside was reported to be present in lentil seed coat which was a confirmation of the abundance of anthocyanins in the legume seed coats [31].…”