Rapid Tests to Assess the Antioxidant Activity of Phaseolus vulgaris L. Dry Beans

Abstract

The antiradical activity of dry beans was evaluated in order to assess the validity of this test and to correlate the results with those achieved with the Folin-Ciocalteu method and with a rapid spectrophotometric method for the analysis of total flavonoids. Four landraces (12 samples) of common beans (Phaseolus vulgaris L.), collected in two regions of Italy (Tuscany and Basilicata) in three different years, were analyzed. The EC50 values ranged from 39 to 2810 mg sample/mg 1,1-diphenyl-2-picrylhydrazil radical. The phenolic content of each sample was expressed as gallic acid equivalents; it changed from 1.17 to 4.40 mg/g. The flavonoid content, expressed as mg of (+)-catechin per g of dry seeds, ranged from 0.24 to 1.43 mg/g. The qualiquantitative composition of polyphenols has been also elucidated by means of high-performance liquid chromatography (HPLC)-diode array detection and HPLC/MS. These investigations showed that rapid tests can contribute to assessing the quality of functional food.

Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions

“…TPC in whole chickpea seeds was determined on a dry matter basis using the Folin-Ciocalteu assay [25,26] and TFC was determined using a colorimetric method [6] in 50-μl extraction samples, as previously described [22]. The FRAP method was used to evaluate the antioxidant activity of chickpea extracts, by measuring the ferric reducing ability of plasma at low pH levels [27] as previously described [22].…”

“…Dry legumes are a good source of bioactive polyphenols [4] and also contribute to polyphenol intake from other foods [5]. The antioxidant capacity [6] and the antimutagenic [7][8][9][10], apoptosis-related [11] and antiproliferative effects of legumes are associated with the presence of phenolic compounds [12,13]. The abundance of phenolic compounds in such legumes as the common bean (Phaseolus vulgaris) [9], faba (broad) bean (Vicia faba) [14,15], beach pea (Lathyrus maritimus) [16], Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected 725 by Soaking and Cooking Conditions mung bean (Vigna radiata) [17], lentil (Lens culinaris) [18] and chickpea (Cicer arietinum) [19][20][21][22] implies that they may be significant food sources of active antioxidants.…”

Total phenolics, flavonoids, tannins and antioxidant activity of lima beans conserved in a Brazilian Genebank

“…XU & CHANG (2007) found 1.53 to 7.53mg GAE g -1 for total phenolics and 1.40 to 8.78mg CAE g -1 for condensed tannin in 8 commonly consumed legumes. HEIMLER et al (2005) found 1.17 to 4.40mg of GAE g -1 for total phenolics in four landraces of common beans. These comparisons show wide variability for polyphenols (total phenolics, total flavonoids and condensed tannins) in the commonly cultivated accessions of P. lunatus conserved in the Brazilian genebank.…”

Antiradical capacity and polyphenol composition of asparagus spears varieties cultivated under diff erent sunlight conditions

“…However, not all authors observed such a dependence. Heimler et al (2005), when analyzing the level of polyphenolics and antioxidant activity in beans over a period of three years, stated that beans, which are richest in such polyphenolic compounds as proanthocyanidins and fl avonoids, exhibited only medium antioxidant activity. The researchers were of the opinion that antioxidant activity is infl uenced by both the total amount of contained polyphenolics and the proportion of individual groups in the total pool of these substances.…”