Antioxidant potential and phenolic compounds of some widely consumed Turkish white bean (Phaseolus vulgaris L.) varieties

• Autorzy: Orak H.H. , Karamac M. , Orak A. , Amarowicz R.
• Języki publikacji: EN

Abstrakty

EN

The antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent Antioxidant Capacity (TEAC) determined by the ABTS assay and the Ferric-Reducing Antioxidant Power (FRAP) of bean varieties ranged from 3.50 to 5.17 μmol Trolox/g seed and from 7.99 to 11.20 μmol Fe2+/g seed, respectively. Strong correlations were found between total phenolic content and FRAP (r=0.850) and between TEAC and FRAP (r=0.734). The antioxidant activity was investigated in a β-carotene-linoleic acid model system, as well. Differences in the inhibition of emulsion oxidation by extracts of white bean varieties were slight. The RP-HPLC fi ngerprint analysis of extracts showed the presence of five dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them signifi cantly contributed to reducing power and antiradical activity against ABTS•+ of extracts.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2016
• Tom: 66
• Numer: 4
• Opis fizyczny: p.253-260,fig.,ref.

Twórcy

autor

Orak H.H.

• Department of Food Technology, Vocational School of Technical Sciences, Namik Kemal University, 59 030 Tekirdag, Turkey

autor

Karamac M.

• Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland

autor

Orak A.

• Department of Field Crops, Faculty of Agriculture, Namik Kemal University, 59 030 Tekirdag, Turkey

autor

Amarowicz R.

• Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland

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Identyfikatory

DOI

10.1515/pjfns-2016-0022