Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents
The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), t...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2007-03, Vol.72 (2), p.S159-S166 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | S166 |
|---|---|
| container_issue | 2 |
| container_start_page | S159 |
| container_title | Journal of food science |
| container_volume | 72 |
| creator | Xu, B.J Chang, S.K.C |
| description | The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow soybean. Acidic 70% acetone (+0.5% acetic acid) extracts exhibited the highest TPC, TFC, and FRAP values for black bean, lentil, black soybean, and red kidney bean. The 80% acetone extracts exhibited the highest TFC, CTC, and DPPH-free radical scavenging activity for yellow pea, green pea, chickpea, and yellow soybean. The 70% ethanol extracts exhibited the greatest ORAC value for all selected legumes. These results indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities. High correlations between phenolic compositions and antioxidant activities of legume extracts were observed. The information is of interest to the nutraceutical food/ingredient industries since legumes are a rich source of antioxidants. |
| doi_str_mv | 10.1111/j.1750-3841.2006.00260.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_194416805</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1235579521</sourcerecordid><originalsourceid>FETCH-LOGICAL-c6020-6c7297b53436cb6fd8f1777e1f5a2aa5f4f66adad93639b74484e6b45c6ddf4c3</originalsourceid><addsrcrecordid>eNqNkEtv1DAURi0EokPhL4CFxDLBjl_JgsV06AM0gsJQsbQcP0qGTDzYSZv59zhk1G7xxo97vuurAwDEKMdpvd_mWDCUkZLivECI5wgVHOXjE7B4KDwFi_RaZBhTcQJexLhF053w5-AEi6piJSsXwK_8bq-C6ps7Czf9YA7Qd_D6l-1822h4HbxrWhuh6gxcdn3jx8aorodLnRJN36SSd3Btb4fdREW4dM7q3hpYH-D52AeVwNRx49s72_XxJXjmVBvtq-N-Cm4uzn-srrL118tPq-U60xwVKONaFJWoGaGE65o7UzoshLDYMVUoxRx1nCujTEU4qWpBaUktrynT3BhHNTkFb-e---D_DDb2cuuH0KUvJa4oxbxELEHlDOngYwzWyX1odiocJEZyEi23cvIpJ59yEi3_iZZjir4-9h_qnTWPwaPZBLw7Aipq1bqgOt3ER64UGKNKJO7DzN0nz4f_HkB-vvi4SaeUz-Z8E3s7PuRV-C25IILJn18upfhesjNBvski8W9m3ikv1W1IM91sCoQJQoJRRgryF33BsdM</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194416805</pqid></control><display><type>article</type><title>Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Xu, B.J ; Chang, S.K.C</creator><creatorcontrib>Xu, B.J ; Chang, S.K.C</creatorcontrib><description>The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow soybean. Acidic 70% acetone (+0.5% acetic acid) extracts exhibited the highest TPC, TFC, and FRAP values for black bean, lentil, black soybean, and red kidney bean. The 80% acetone extracts exhibited the highest TFC, CTC, and DPPH-free radical scavenging activity for yellow pea, green pea, chickpea, and yellow soybean. The 70% ethanol extracts exhibited the greatest ORAC value for all selected legumes. These results indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities. High correlations between phenolic compositions and antioxidant activities of legume extracts were observed. The information is of interest to the nutraceutical food/ingredient industries since legumes are a rich source of antioxidants.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2006.00260.x</identifier><identifier>PMID: 17995858</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>antioxidant ; antioxidant activity ; Antioxidants ; Antioxidants - analysis ; Antioxidants - chemistry ; Biological and medical sciences ; Biphenyl Compounds - chemistry ; black beans ; black soybeans ; chickpeas ; Comparative analysis ; Dose-Response Relationship, Drug ; extraction ; extraction solvent ; Fabaceae - chemistry ; Fabaceae - standards ; Ferric Compounds - chemistry ; Flavonoids - analysis ; Flavonoids - chemistry ; food composition ; Food Handling - methods ; Food industries ; Food science ; Food-Drug Interactions ; Free Radical Scavengers ; free radicals ; Fundamental and applied biological sciences. Psychology ; Hydrazines - chemistry ; kidney beans ; Legumes ; lentils ; Nutritive Value ; peas ; phenolic compounds ; phenolics ; Phenols - analysis ; Phenols - chemistry ; Picrates ; Reactive Oxygen Species - metabolism ; red kidney beans ; Solvents ; Solvents - chemistry ; soybeans ; Tannins - analysis ; Tannins - chemistry ; yellow peas ; yellow soybeans</subject><ispartof>Journal of food science, 2007-03, Vol.72 (2), p.S159-S166</ispartof><rights>2007 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 2007</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c6020-6c7297b53436cb6fd8f1777e1f5a2aa5f4f66adad93639b74484e6b45c6ddf4c3</citedby><cites>FETCH-LOGICAL-c6020-6c7297b53436cb6fd8f1777e1f5a2aa5f4f66adad93639b74484e6b45c6ddf4c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2006.00260.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2006.00260.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18711097$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17995858$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xu, B.J</creatorcontrib><creatorcontrib>Chang, S.K.C</creatorcontrib><title>Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow soybean. Acidic 70% acetone (+0.5% acetic acid) extracts exhibited the highest TPC, TFC, and FRAP values for black bean, lentil, black soybean, and red kidney bean. The 80% acetone extracts exhibited the highest TFC, CTC, and DPPH-free radical scavenging activity for yellow pea, green pea, chickpea, and yellow soybean. The 70% ethanol extracts exhibited the greatest ORAC value for all selected legumes. These results indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities. High correlations between phenolic compositions and antioxidant activities of legume extracts were observed. The information is of interest to the nutraceutical food/ingredient industries since legumes are a rich source of antioxidants.</description><subject>antioxidant</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - chemistry</subject><subject>Biological and medical sciences</subject><subject>Biphenyl Compounds - chemistry</subject><subject>black beans</subject><subject>black soybeans</subject><subject>chickpeas</subject><subject>Comparative analysis</subject><subject>Dose-Response Relationship, Drug</subject><subject>extraction</subject><subject>extraction solvent</subject><subject>Fabaceae - chemistry</subject><subject>Fabaceae - standards</subject><subject>Ferric Compounds - chemistry</subject><subject>Flavonoids - analysis</subject><subject>Flavonoids - chemistry</subject><subject>food composition</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food science</subject><subject>Food-Drug Interactions</subject><subject>Free Radical Scavengers</subject><subject>free radicals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrazines - chemistry</subject><subject>kidney beans</subject><subject>Legumes</subject><subject>lentils</subject><subject>Nutritive Value</subject><subject>peas</subject><subject>phenolic compounds</subject><subject>phenolics</subject><subject>Phenols - analysis</subject><subject>Phenols - chemistry</subject><subject>Picrates</subject><subject>Reactive Oxygen Species - metabolism</subject><subject>red kidney beans</subject><subject>Solvents</subject><subject>Solvents - chemistry</subject><subject>soybeans</subject><subject>Tannins - analysis</subject><subject>Tannins - chemistry</subject><subject>yellow peas</subject><subject>yellow soybeans</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkEtv1DAURi0EokPhL4CFxDLBjl_JgsV06AM0gsJQsbQcP0qGTDzYSZv59zhk1G7xxo97vuurAwDEKMdpvd_mWDCUkZLivECI5wgVHOXjE7B4KDwFi_RaZBhTcQJexLhF053w5-AEi6piJSsXwK_8bq-C6ps7Czf9YA7Qd_D6l-1822h4HbxrWhuh6gxcdn3jx8aorodLnRJN36SSd3Btb4fdREW4dM7q3hpYH-D52AeVwNRx49s72_XxJXjmVBvtq-N-Cm4uzn-srrL118tPq-U60xwVKONaFJWoGaGE65o7UzoshLDYMVUoxRx1nCujTEU4qWpBaUktrynT3BhHNTkFb-e---D_DDb2cuuH0KUvJa4oxbxELEHlDOngYwzWyX1odiocJEZyEi23cvIpJ59yEi3_iZZjir4-9h_qnTWPwaPZBLw7Aipq1bqgOt3ER64UGKNKJO7DzN0nz4f_HkB-vvi4SaeUz-Z8E3s7PuRV-C25IILJn18upfhesjNBvski8W9m3ikv1W1IM91sCoQJQoJRRgryF33BsdM</recordid><startdate>200703</startdate><enddate>200703</enddate><creator>Xu, B.J</creator><creator>Chang, S.K.C</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200703</creationdate><title>Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents</title><author>Xu, B.J ; Chang, S.K.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c6020-6c7297b53436cb6fd8f1777e1f5a2aa5f4f66adad93639b74484e6b45c6ddf4c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>antioxidant</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - chemistry</topic><topic>Biological and medical sciences</topic><topic>Biphenyl Compounds - chemistry</topic><topic>black beans</topic><topic>black soybeans</topic><topic>chickpeas</topic><topic>Comparative analysis</topic><topic>Dose-Response Relationship, Drug</topic><topic>extraction</topic><topic>extraction solvent</topic><topic>Fabaceae - chemistry</topic><topic>Fabaceae - standards</topic><topic>Ferric Compounds - chemistry</topic><topic>Flavonoids - analysis</topic><topic>Flavonoids - chemistry</topic><topic>food composition</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food science</topic><topic>Food-Drug Interactions</topic><topic>Free Radical Scavengers</topic><topic>free radicals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrazines - chemistry</topic><topic>kidney beans</topic><topic>Legumes</topic><topic>lentils</topic><topic>Nutritive Value</topic><topic>peas</topic><topic>phenolic compounds</topic><topic>phenolics</topic><topic>Phenols - analysis</topic><topic>Phenols - chemistry</topic><topic>Picrates</topic><topic>Reactive Oxygen Species - metabolism</topic><topic>red kidney beans</topic><topic>Solvents</topic><topic>Solvents - chemistry</topic><topic>soybeans</topic><topic>Tannins - analysis</topic><topic>Tannins - chemistry</topic><topic>yellow peas</topic><topic>yellow soybeans</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xu, B.J</creatorcontrib><creatorcontrib>Chang, S.K.C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xu, B.J</au><au>Chang, S.K.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2007-03</date><risdate>2007</risdate><volume>72</volume><issue>2</issue><spage>S159</spage><epage>S166</epage><pages>S159-S166</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow soybean. Acidic 70% acetone (+0.5% acetic acid) extracts exhibited the highest TPC, TFC, and FRAP values for black bean, lentil, black soybean, and red kidney bean. The 80% acetone extracts exhibited the highest TFC, CTC, and DPPH-free radical scavenging activity for yellow pea, green pea, chickpea, and yellow soybean. The 70% ethanol extracts exhibited the greatest ORAC value for all selected legumes. These results indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities. High correlations between phenolic compositions and antioxidant activities of legume extracts were observed. The information is of interest to the nutraceutical food/ingredient industries since legumes are a rich source of antioxidants.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>17995858</pmid><doi>10.1111/j.1750-3841.2006.00260.x</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2007-03, Vol.72 (2), p.S159-S166 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194416805 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | antioxidant antioxidant activity Antioxidants Antioxidants - analysis Antioxidants - chemistry Biological and medical sciences Biphenyl Compounds - chemistry black beans black soybeans chickpeas Comparative analysis Dose-Response Relationship, Drug extraction extraction solvent Fabaceae - chemistry Fabaceae - standards Ferric Compounds - chemistry Flavonoids - analysis Flavonoids - chemistry food composition Food Handling - methods Food industries Food science Food-Drug Interactions Free Radical Scavengers free radicals Fundamental and applied biological sciences. Psychology Hydrazines - chemistry kidney beans Legumes lentils Nutritive Value peas phenolic compounds phenolics Phenols - analysis Phenols - chemistry Picrates Reactive Oxygen Species - metabolism red kidney beans Solvents Solvents - chemistry soybeans Tannins - analysis Tannins - chemistry yellow peas yellow soybeans |
| title | Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-08T01%3A22%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Comparative%20Study%20on%20Phenolic%20Profiles%20and%20Antioxidant%20Activities%20of%20Legumes%20as%20Affected%20by%20Extraction%20Solvents&rft.jtitle=Journal%20of%20food%20science&rft.au=Xu,%20B.J&rft.date=2007-03&rft.volume=72&rft.issue=2&rft.spage=S159&rft.epage=S166&rft.pages=S159-S166&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1750-3841.2006.00260.x&rft_dat=%3Cproquest_cross%3E1235579521%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194416805&rft_id=info:pmid/17995858&rfr_iscdi=true |