Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties
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-Redu...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0022/pjfns-2016-0022.xml?format=INT |
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| author | Orak Hakime Hülya Karamać Magdalena Orak Adnan Amarowicz Ryszard |
| author_facet | Orak Hakime Hülya Karamać Magdalena Orak Adnan Amarowicz Ryszard |
| author_sort | Orak Hakime Hülya |
| collection | DOAJ |
| description | 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 fingerprint analysis of extracts showed the presence of five dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them significantly contributed to reducing power and antiradical activity against ABTS•+ of extracts. |
| format | Article |
| id | doaj-art-e67ce2c3953549e48bbaa41cfb92d874 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-e67ce2c3953549e48bbaa41cfb92d8742025-02-02T20:47:49ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-12-0166425326010.1515/pjfns-2016-0022pjfns-2016-0022Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) VarietiesOrak Hakime Hülya0Karamać Magdalena1Orak Adnan2Amarowicz Ryszard3Department of Food Technology, Vocational School of Technical Sciences, Namik Kemal University, 59 030 Tekirdağ, TurkeyDepartment of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, PolandDepartment of Field Crops, Faculty of Agriculture, Namik Kemal University, 59 030 Tekirdağ, TurkeyDepartment of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, PolandThe 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 fingerprint analysis of extracts showed the presence of five dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them significantly contributed to reducing power and antiradical activity against ABTS•+ of extracts.http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0022/pjfns-2016-0022.xml?format=INTwhite beanphenolic compoundsantioxidant activityFRAPABTSβ-carotene-linoleic acid emulsion |
| spellingShingle | Orak Hakime Hülya Karamać Magdalena Orak Adnan Amarowicz Ryszard Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties Polish Journal of Food and Nutrition Sciences white bean phenolic compounds antioxidant activity FRAP ABTS β-carotene-linoleic acid emulsion |
| title | Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties |
| title_full | Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties |
| title_fullStr | Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties |
| title_full_unstemmed | Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties |
| title_short | Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties |
| title_sort | antioxidant potential and phenolic compounds of some widely consumed turkish white bean phaseolus vulgaris l varieties |
| topic | white bean phenolic compounds antioxidant activity FRAP ABTS β-carotene-linoleic acid emulsion |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0022/pjfns-2016-0022.xml?format=INT |
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