کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7599155 | 1492139 | 2014 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro antioxidant activity of extracts from common legumes
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The in vitro antioxidant activity of pinto bean, cowpea, baby lima bean, lentil, chickpea, small red bean, red kidney bean, black kidney bean, navy bean, and mung bean extracts were investigated. Significant differences were observed in the phenolic content and the antioxidant activity amongst the legume extracts. Lentils demonstrated the highest phenolic content (47.6Â mg/g), total antioxidant activity (720.68Â U/g), DPPH
- scavenging activity (38.5%), and total reducing power, whereas baby lima beans and navy beans had the lowest. Amongst the extracts, hydroxyl radicals (
- OH) scavenging was higher in black kidney bean (85.68%) and baby lima bean (74.97%) extracts. The total antioxidant activity (r = 0.84), DPPH
- scavenging activity (r = 0.83), and total reducing power (r = 0.84) were positively correlated with the total phenolic content. However,
- OH scavenging and the phenolic content were not correlated.
- scavenging activity (38.5%), and total reducing power, whereas baby lima beans and navy beans had the lowest. Amongst the extracts, hydroxyl radicals (
- OH) scavenging was higher in black kidney bean (85.68%) and baby lima bean (74.97%) extracts. The total antioxidant activity (r = 0.84), DPPH
- scavenging activity (r = 0.83), and total reducing power (r = 0.84) were positively correlated with the total phenolic content. However,
- OH scavenging and the phenolic content were not correlated.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 462-466
Journal: Food Chemistry - Volume 152, 1 June 2014, Pages 462-466
نویسندگان
Yan Zhao, Shuang-kui Du, Hanxin Wang, Meng Cai,