The Relationship between Antioxidant Activity and Total Phenolic Content in Cereals and Legumes
| Autor: | Jing Li, Xiao-Xiao Jin, Yu-Wei Luo, Zhen-Ping Hao, Qian Wang |
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| Rok vydání: | 2015 |
| Předmět: |
Free Radical Scavenging Activity
Antioxidant Mung bean Thiobarbituric acid DPPH medicine.medical_treatment food and beverages General Chemistry Industrial and Manufacturing Engineering chemistry.chemical_compound chemistry Botany medicine Ferric Gallic acid Food science Legume Food Science medicine.drug |
| Zdroj: | Advance Journal of Food Science and Technology. 8:173-179 |
| ISSN: | 2042-4876 2042-4868 |
| DOI: | 10.19026/ajfst.8.1488 |
| Popis: | The antioxidant activities and total phenolic content of 4 cereals (buckwheat, barley, wheat and oat) and 4 legume seeds (faba bean, azuki bean, soybean and mung bean) were determined. The total phenolic content (TPC), determined according to the Folin-Ciocalteu method, for cereal samples varied from 15.4 to 52.5 mg Gallic acid equivalent/g of dried extract, while for legume samples varied from 19.1 to 23.8 mg Gallic acid equivalent/g of dried extract. Antioxidant activities were comparatively assessed by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and the thiobarbituric acid (TBA) method. The tested plant extracts showed promising antioxidant and free radical scavenging activity, thus justifying their traditional use. Among examined cereals all the applied methods, except TBA method, have shown that buckwheat have the highest antioxidant activity, while among examined legumes results varied depending on the method used. |
| Databáze: | OpenAIRE |
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