Antioxidant Potential of Grass Pea Seeds from European Countries

Abstract

Phenolic compounds were extracted from seeds of 30 varieties of grass pea (Lathyrus sativus) into 80% (v/v) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu’s phenol reagent and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.015–0.037 mmol Trolox/g extract and 0.158–0.372 mmol Trolox/100 g seeds, and FRAP values of 0.045–0.120 mmol Fe2+/g extract and 0.487–1.189 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.881) and FRAP (r = 0.781) assays. The same correlation was observed between the results of both assays (r = 0.842). Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea.

Antioxidant Activity of Faba Bean Extracts

“…The results of ABTS assay obtained in this study for faba bean extracts were much higher than those reported before for extracts of grass pea (0.017-0.037 mmol Trolox/g) [32], cow pea (0.285-0.665 mmol Trolox/g) [43], white bean (0.0270-0.043 mmol Trolox/g) [29], mung bean (0.021-0.031 mmol Trolox/g) [35], and lupin (0.260-0.620 mmol Trolox/g) [31]. The results of FRAP assay were also much higher than those reported for extracts of grass pea (0.045-0.120 mmol Fe 2+ /g), [32], cow pea (0.487-1.566 mmol Fe 2+ /g) [43], white bean (0.066-0.089 mmol Fe 2+ /g) [29], and lupin 0.046-0.064 [31].…”

“…The results obtained in this research confirm the fact that faba bean is a rich source of phenolic compounds as well as condensed tannins. A lower content of total phenolic compounds was previously reported for extracts of pea [28], white bean [29], broad bean [23,30] lupin [31], and grass pea [32]. A similarly high content of total phenolic compounds was previously reported for red lentil [33], green lentil [34], red bean [35], and adzuki bean [36].…”

“…In our previous study, we noted a correlation between the total phenolic content and ABTS and FRAP results determined for red bean (r = 0.997 and 0.997, respectively) [35], white (r = 0.480 and 0.850, respectively) [29], and grass pea (r = 0.881 and 0.781, respectively) [32]. Statistically significant correlations between the content of total phenolics and TEAC as well as between the content of condensed tannins and TEAC (r = 0.857 and 0.787, respectively) were reported for extracts obtained from seeds of faba bean, broad bean, adzuki bean, red bean, pea, red lentil, and green lentil [44].…”

Amber, red and blue LEDs modulate phenolic contents and antioxidant activities in eight Cruciferous microgreens

“…Fratianni et al (2014) reported similar content of total phenolics in two Italian varieties of grass pea (20.6 and 21.3 mg/100 g). In the study of Wang et al (1998), the content of total phenolics in Canadian grass pea ranged from 16.2 to 37.5 mg/100 g. Seeds of Spanish, Italian, French, Polish, and German lines of Lthyrus sativus were characterized by the content of total phenolics that ranged from 20.3 to 70.3 mg/100 g (Rybiński et al, 2018). However, the higher contents of total phenolic compounds in grass pea were reported by Carbonaro et al (2015) and Wiszniewska and Piwowarczyk (2015).…”

Rhizopus oligosporus and Lactobacillus plantarum Co-Fermentation as a Tool for Increasing the Antioxidant Potential of Grass Pea and Flaxseed Oil-Cake Tempe

“…An interesting example is grass pea ( Lathyrus sativus L.) seeds, which contain valuable proteins and a relatively high level of mineral compounds. Grass pea seeds from European countries are considered a good source of phenols in a vegetarian diet, with dominant p -coumaric acid derivatives in the phenolic profile [ 2 ]. Moreover, fermentation of grass pea seeds with Rhizopus strains was proven to significantly enhance the total phenol level and antioxidant potential of the substrate [ 3 ].…”