Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Abstract

Total phenol, flavonoid and saponin content of soy bean and mung bean were systemically compared in order to evaluate their contribution to overall antioxidant activity. Mung bean extract possessed significantly higher total phenol (2.03 GAE g )1 vs. 1.13 GAE g )1 ) and flavonoid contents (1.49 GAE g )1 vs. 0.41 CAE g )1 ) than soy bean extract, while the saponin content of the soy beans was 4.5 times greater than that of the mung beans. In several antioxidant assays including DPPH and ABTS radical scavenging, FRAP, SOD-like activity, and a b-carotene bleaching assay, mung bean extract consistently showed significantly greater antioxidant activity than soy bean extract. The specific antioxidant activity, which was evaluated at the same phenolic content suggested that the phenolic compounds present in the mung bean extract were not only of greater quantity but also had better quality to eliminate radicals. The radical scavenging activities of saponins were only marginal.

Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by‐product for stone fruit postharvest application

“…The mean values obtained (5.226 mg Trolox g −1 DM by DPPH and 5.026 mg Trolox g −1 DM by ABTS) revealed considerable antioxidant capacity. These values are consistent with those obtained by Barbosa et al and Lee et al in defatted soybean seeds and flour, respectively. However, it is difficult to compare our results to those of other reports because of multiple factors that can affect the antioxidant activity such as phenolic content and its profile, different phenolic extraction conditions and analytical methods used.…”

Antioxidant and anticancer capacity of saponin‐enriched Carica papaya leaf extracts

“…Our study found that the TPC in the papaya leaf extract had a stronger correlation to the antioxidant, free radical scavenging and ion‐reducing capacity than saponins content (Table ). These findings were supported by previous studies (Javanmardi et al ., ; Lee et al ., ; Li et al ., ; Molan et al ., ) as phenolic compounds were demonstrated to possess high antioxidant capacity due to the presence of redox active groups in their structures (Pisoschi & Negulescu, ); whereas, saponins are composed of sapogenin, sugars and organic acids (Li et al ., ). Although possessing low antioxidant capacity, saponins have been found to demonstrate anticancer properties (Shi et al ., ; Li et al ., ).…”

Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC‐DAD‐MS/MS

“…The potential health benefits of flavonoids as highly effective and less toxic natural antioxidants than synthetic antioxidants (e.g. BHA, BHT and so on) have made them very important additives in the manufacture of foods, industrial products and biopharmaceuticals (Chen et al, 2011;Lee et al, 2011).…”