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-Reducing Antioxidant Power (FRAP) of bean varieties ranged from 3.50 to 5.17 mu mol Trolox/g seed and from 7.99 to 11.20 mu mol 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 beta-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(center dot+) of extracts

Maş Fasulyesinin (Vigna radiata L.) Fenolik Bileşikleri ve Antioksidan Kapasitesi

Mung bean (Vigna radiata) is a summer growing legume and widely consumed in the Asian cuisine.In recent years, the functional properties of mung bean have received attention, particularly with respect toantioxidant, antitumor, anti-diabetic effects. In this research investigated the antioxidant capacity and phenoliccompound profiles of dried mung bean seeds. The total phenolic content, DPPH• scavenging activity, ferricreducingantioxidant power (FRAP), ABTS•+ scavenging activity were determined after methanol and acetoneextractions. HPLC analyse was used to identification mung bean phenolic compounds. The total phenoliccontent of mung bean seed was determined as 47.16 mg GA eq / g extract (504.65 mg / 100 g seed) and 66.05mg GA eq / g extract (526.41 mg / 100 g seed) after methanol and acetoneuse as extractans, respectively. Thedominant phenolic compounds of seeds were hydroxybenzoic acid derivatives. The radical scavenging activityof mung bean extracts against ABTS•+ was 1.093 mmol Trolox / g acetone extract. This study compared theantioxidant capacity of mung bean with literature data of antioxidant properties widely consumed different beanvarieties such as red and white beans. Obtained results suggest that mung bean can be evaluated as functionalingredient with high antioxidant activity in several foods therefore larger field productions can be achieved forthis legume.Maş fasulyesi (Vigna radiata) Asya mutfağında yaygın tüketilen yazlık bir baklagil çeşididir. Son yıllarda maş fasulyesi özellikle antioksidan, antitumor, antidiyabetik gibi fonksiyonel özellikleri açısından dikkat çekmektedir. Bu araştırmanın amacı kurutulmuş maş fasulyesi tohumlarının antioksidan kapasitesini ve fenolik bileşik profilini araştırmaktır. Bu amaçla metanol ve aseton extratlarında toplam fenolik madde, DPPH• radikal giderim aktivitesi, ferrik iyon indirgeme kapasiteleri, ABTS•+ katyon radikali giderim aktivitesi belirlenmiştir. Maş fasulyesinin fenolik bileşiklerini belirlemek amacıyla HPLC analiz yöntemi kullanılmıştır. Maş fasulyesinin toplam fenolik madde miktarı metanol ve aseton ektratlarında sırasıyla 47.16 mg GA eq / g ekstrat (504.65 mg / 100 g tane) and 66.05 mg GA eq / g ekstrat (526.41 mg / 100 g tane) olarak belirlenmiştir. Çalışmada, dominat fenolik bileşiklerin hidroksibenzoik asit ve türevleri olduğu bulunmuştur. Maş fasulyesinin aseton ekstresinde ABTS•+ katyon radikali giderim aktivitesi 1.093 mmol Trolox / g extract olarak belirlenmiştir. Bu çalışmada ayrıca maş fasulyesinin antioksidan kapasitesi, literetürde kırmızı ve beyaz fasulye gibi yaygın tüketilen fasulye çeşitlerinin antioksidan kapasiteleri ile karşılaştırılarak değerlendirilmiştir. Elde edilen bulgular sonucunda maş fasulyesinin yüksek antioksidan kapasitesi gibi çeşitli gıdalarda fonksiyonel ingredient olarak değerlendirilebileceği ve bu nedenle bu baklagilin daha geniş alanlarda üretilebileceği düşünülmektedir

Variations of genotypes of Vicia species as influenced by seed phenolic compounds and antioxidant activity

The phenolic compounds and antioxidant activity of different Vicia species, which are cultivated in different areas of Turkey, and the diversity between analysed characters were investigated. For this purpose, 9 genotypes from three Vicia species: common vetch (Vicia sativa L.), Hungarian vetch (Vicia pannonica Crantz.) and Narbon vetch (Vicia narbonensis L.), were used. The experiment was carried out to determine total phenolic content (TPC), content of individual phenolic compounds, to determine ABTS(center dot+) and DPPH center dot scavenging activity and ferric-reducing antioxidant power (FRAP) in methanol and acetone extracts of seeds. The TPC of vetch extracts was in range 11.18-30.42 mg GAE g(-1) (in methanol extract) and 17.05-59.88 mg GAE g(-1) (in acetone extract). Two V. sativa genotypes Cvoe and Cvke stood out among the others with regard to high TPC and antioxidant activity. They also had the highest content of individual hydroxybenzoic acids and flavones. All extracts of V. narbonensis genotypes were characterised by absence of flavones and low TPC and antioxidant activity. GGE biplot analysis revealed the differences of Vicia genotypes based on phenolic compounds and antioxidant activity. The significant correlations among TEAC, FRAP and DPPH center dot scavenging activity and the content of hydroxybenzoic acids were found in both methanol and acetone extracts (P < 0.01). The genotypes were divided into three clusters in acetone extract and two clusters in methanol extract with similarity above 60% in each group by a hierarchical cluster analysis. These results demonstrated that the genotypic differences of Vicia species in terms of TPC and antioxidant activity can be a tool for feed technology studies for animal nutrition, animal welfare and meat quality.Council of Higher Education (YOK) in TurkeyH. Hulya Orak thanks Council of Higher Education (YOK) in Turkey for financial support for her stay in Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn

Antioxidant activity of phenolic compounds of red bean (Phaseolus vulgaris L.)

Antioxidant potential of seeds of commonly cultivated two read bean cultivars, namely Onceler and Mecidiye, was evaluated. The crude extracts of phenolic compounds were obtained using by 80% (v/v) methanol and acetone. The antioxidant potential of the seeds was tested using TEAC, FRAP, and DPPH method. The presence of phenolic acids and flavonoids was confirmed using HPLC method. The results of the present study showed red kidney bean, cultivated in Turkey, to be potentially valuable legume crops with high antioxidant potential. © 2015, Scibulcom Ltd. All rights reserved

ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS OF RED BEAN (Phaseolus vulgaris L.)

Antioxidant potential of seeds of commonly cultivated two read bean cultivars, namely Onceler and Mecidiye, was evaluated. The crude extracts of phenolic compounds were obtained using by 80% (v/v) methanol and acetone. The antioxidant potential of the seeds was tested using TEAC, FRAP, and DPPH method. The presence of phenolic acids and flavonoids was confirmed using HPLC method. The results of the present study showed red kidney bean, cultivated in Turkey, to be potentially valuable legume crops with high antioxidant potential

Türkiye'de Yetiştirilen Farklı Yonca (Medicago sativa L.) Çeşitlerinin Antioksidan Aktiviteleri ve Toplam Fenolik Madde İçeriği]

Fifteen alfalfa varieties cultivated in Turkey were researched to compare the antioxidant potential of their seeds and find differences between the varieties. The total phenolic (TP) content, DPPH•, and ABTS•+ scavenging activities, and ferric-reducing antioxidant power (FRAP) of alfalfa seed methanol extracts were determined. TP contents of extracts were found between 37.03 and 54.04 mg GAE/g. ABTS assay results ranged between 0.100 and 0.158 mmol Trolox/g extract, and FRAP changed from 389.90 to 791.02 µmol Fe2+/g extract. The results demonstrated that the differences between the alfalfa varieties were significant (p &lt; 0.01) in terms of analyzed characters. © 2021, Centenary University. All rights reserved