Antioxidant activity of pea bean (Phaseolus vulgaris L.) extract

Abstract

Antioxidative activity of pea bean (Phaseolus vulgaris L.) extract was evaluated by using a linoleic acid system, and the methanol extract exhibited strong antioxidative activity as measured by the thiocyanate method. The crude methanol extract was partitioned between the n-butanol phase (BP) and the water phase (WP). Then, the antioxidative activity of the BP and the WP was determined by using a linoleic acid system. The WP showed strong antioxidative activity, while BP showed only weak activity as measured by the thiocyanate method. Next, the synergistic antioxidative action of WP with a-tocopherol was examined by using linoleic acid and iiposome systems. The WP had a synergistic effect with a-tocopherol in both the food model and liposome systems. For purification and isolation of the antioxidative substances of the pea bean, preparative high-performance liquid chromatography was carried out with an octadecylsilyl column. Five fractions were collected, and antioxidative activity was determined in a linoleic acid system. Although fraction 1 had strong activity by the thiocyanate method, the purification of this active fraction was difficult; therefore, the partly characte~ ized active fraction was investigated. The contents of total phenolics and sugars were 0.31 _+ 0.01 mg/g of fraction 1 and 406.1 +_ 0.1 rag/g, respectively. The ninhydrin chromogenic reaction was positive, and the ultraviolet absorption spectral ~ max value in distilled water was 264.0 nm, indicating that the water-soluble antioxidative components from pea bean may be a new type of antioxidant. Isolation and identification are currently being investigated.KEY WORDS: Antioxidant, Phaseolus vulgaris L., synergistic effect.Lipid peroxidation is known as one of the major factors in the deten'oration of foods dttH_ng storage and processing. In addition, it is thought to induce physiological obstruction causing cell aging or carcinogenesis (1). The addition of antioxidants has become popular as a means of increasing the shelf life of food products and improving the stability of lipids and lipid-containing foods by preventing loss of sensory and nutritional quality.Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been used widely in foods but are suspected to be carcinogenic (2,3). Tocopherols and ascorbic acid are now widely used as safe natural antioxidants. However, the antioxidant activities of tocopherols and ascozbic acid are lower than those of synthetic antioxidants. Hence much research has been conducted to find safe antioxidants with high antioxidative activity from natural sources (4-9).Pea bean (Phaseotus vulgaris L.) is cultivated throughout the world for its pods and seeds and consumed in various dishes. However, there are few reports about the antioxidative activity of pea bean extract. The effects of navy bean (P. vulgaris L.) hull extract on the oxidative stability of edible oil were reported by Onyeneho and Hettiarachchy (10), but this report did not include chemical studies of the bean antioxidants.In this pa...

Influence of the extraction procedure on the antioxidative activity of lentil seed extracts in a β-carotene-linoleate model system

“…Polyphenolic compounds in the lentil seed coat possessed antioxidative activity measured using a liposome method (Troszynska et al 1997). A stronger antioxidative activity observed for the hydrophilic fractions (the fractions I) is in accordance with results of the present investigation and to those of Tsuda et al (1993). Tsuda et al (1993) …”

“…Few publications deal with the antioxidant properties of phenolic compounds of legumes. However, Tsuda et al (1993) reported antioxidant activity of phenolic compounds in a bean (Phaseolus vulgaris) extract. The results of a ß-carotene-linoleate test indicated that the extracts from pea, faba bean, lentil, everlasting pea, and broad bean seeds had a similar antioxidative activity whereas extract from white bean seeds was slearly less active (Amarowicz et al, 1996b).…”

Water Soluble Antioxidant in Supernatant Fraction of Okara, a By-product of Tofu Manufacturing

“…From these results, p-WSA was presumed to be similar to the water-soluble antioxidant components from pea beans (Phaseolus vulgaris L.) previously reported by Tsuda (Tsuda et al, 1993).…”

Evidence for Protein–Tannin Interaction in Legumes: Implications in the Antioxidant Properties of Faba Bean Tannins

“…aromatic cooking herbs like rosemary, sage or garlic (23,24)), are normally ingested in too small amounts to have an effective concern in the overall human antioxidant defences (25). Up to now, few studies have been published on the antioxidant activity of polyphenols extracted from dietary sources of widespread consumption, like cereals, legumes, oils, wines, or tea and other infusion beverages (19,21,26,27). In an attempt to add some information on the nutritional consequence of selection for the absence of tannins in legume seeds, this study was aimed at two different problems: (i) comparison of tannin-containing and tannin-free selected varieties of faba bean (Vicia faba) and lentil (Lens culinaria) for previously tested parameters of protein quality (in vitro protein digestibility, cystine chemical reactivity, extent of proteolysis) (6, 7); and (ii) a preliminary evaluation of the antioxidant activity of faba bean tannins with regard to both transition metal chelating capacity and free radical quenching ability in vitro.…”