Total polyphenol content, carotenoid, tocopherol and fatty acid composition of commonly consumed Canadian pulses and their contribution to antioxidant activity (2025)

Carotene content of some common cereals pulses vegetables spices and

This study provides new data on the the total carotenoids and b-carotene content of commonly consumed cereals, pulses, vegetables, spices and condiments. Separation of carotenoids by HPLC showed that b-carotene is the predominant carotenoid in all the foods studied. Cereals and pulses appear to be poor sources of provitamin A precursors. Among the vegetables studied pumpkin, ridge gourd, green chillies, tomato, green peas, field beans and French beans are not only inexpensive but are better sources of b-carotene (20-120 mg/100 g). Among the spices and condiments, red chilli (1310 mg/100 g) and Smilax (2136 mg/100 g), which are regularly used in Indian recipes are good sources of provitamin A precursors. The study also identified unconventional sources like Gulmohar, Peltiforum ferruginum,Lucern and Spirulina as rich sources of b-carotene. Considering that Indian diets predominantly consist of cereals and pulses, choosing appropriate combinations of cereals and pulses will contribute significantly to overall vitamin A intakes. Together with our earlier efforts, the present study has generated a database of b-carotene contents of Indian plant foods, which could be of help in the elimination of vitamin A deficiency.

Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions

Polish Journal of Food and Nutrition Sciences

Epidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds. In this paper, five pea (Pisum sativum L.) and twelve chickpea (Cicer arietinum L.) accessions, having different characteristics and geographical origin, were characterised in terms of antioxidant activity, as well as macro-and micro-nutrient composition. The antioxidant activity has been evaluated using both DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity assays. Chickpea and pea accessions showed a different behaviour in the presence of these different radicals. Chickpea accessions were characterised by significantly higher DPPH • scavenging activity, while peas showed a significantly higher value of antioxidant activity evaluated using the ABTS assay. Pea accessions had the highest content of total phenolic compounds, Zn, and Cu. A positive correlation was found between some minerals, such as Zn, Cu and P, and the ABTS •+ scavenging activity. Black and brown chickpea accessions showed significantly higher contents of anthocyanins, Mn, Mg, and Ca, which were positively correlated with the antioxidant activity assessed with the DPPH assay. Despite the dataset investigated in our study included a limited number of accessions, it was possible to highlight the influence of the chemical composition on the antioxidant activity due to the high phenotypic diversity found between the accessions, emphasising the importance of selecting the antioxidant activity assay according to the matrix to be evaluated.

Nutritional, Phytochemicals and Antioxidant Properties of Some Popular Pulse Varieties of Bangladesh

Journal of Agricultural Chemistry and Environment, 2020

In this study, we estimate the proximate compositions, phytochemicals (polyphenol, flavonoids, flavonol, tannin, protein, carbohydrate, reducing sugar, and β carotene), antioxidant activities, vitamins, minerals, and heavy metals of the four pulses (mung, anchor, chickpea, lentils) and compare among them to find out more nutritious pulse samples. Mung was found to contain the highest amount of polyphenol (98.02 ± 1.74 mg GAE/100 g) and tannin (447.98 ± 9.96 mg TE/100 g) and anchor (771.35 ± 3.76 mg CE/100 g) was rich in flavonoids as compared to other two pulse samples. Mung was also rich in ash, carbohydrate, vitamin B 1 , copper and anchor was rich in crude fiber, protein, reducing sugar, and vitamin B 2 content. The highest amount of phytochemicals contained in mung and anchor corresponded to its highest antioxidant activity in analyzed antioxidant assays respectively. Other two pulses included in this study were found to contain good source of vitamins, minerals and other nutrients.

Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease

Journal of Clinical Biochemistry and Nutrition, 2015

Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

J Agr Food Chem, 1998

The antioxidant activities and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined. The total phenolic content, determined according to the Folin-Ciocalteu method, varied from 169 to 10548 mg/100 g of dry product. Antioxidant activity of methanolic extract evaluated according to the -carotene bleaching method expressed as AOX (∆ log A 470 /min), AA (percent inhibition relative to control), ORR (oxidation rate ratio), and AAC (antioxidant activity coefficient) ranged from 0.05, 53.7, 0.009, and 51.7 to 0.26, 99.1, 0.46, and 969.3, respectively. The correlation coefficient between total phenolics and antioxidative activities was statistically significant.

Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

Journal of Marmara University Institute of Health Sciences, 2013

Sebzelerin besinsel fenolik ve antioksidan özelliklerinin kararlılığı pişirme yöntemine bağlıdır Amaç: Bu çalışmanın amacı; bol suda, az suda, buharlı pişiricide, düdüklü tencerede, mikrodalgada ve yağda kızartma olmak üzere altı farklı pişirme yönteminin, kabak, patlıcan ve patatesteki toplam fenolik madde ve antioksidan aktivite değerleri üzerindeki etkisini araştırmaktı. Yöntemler: Çiğ ve pişmiş sebzelerde toplam fenolik madde ve antioksidan aktivite analizleri, UV-VIS spektrofotometre kullanılarak yapılmıştır. Bulgular: Çiğ sebzelerde, kuru madde ağırlık üzerinden hesaplanmış toplam fenolik madde (TFM) içerikleri 173.09-912.64 mg/100 g (gallik asit eşdeğeri, GAE) olarak bulunurken, toplam antioksidan aktiviteleri (TAA) 3.12-51.20 µmol/100 g (trolox eşdeğeri, TE) olarak saptanmıştır. En az kayıp buharlı pişirici ile görülürken, en fazla kayıp kızartma ve bol suda pişirmede gözlenmiştir. Sonuçlar: Araştırmadan elde edilen verilere göre, bütün sebzelerde tüm pişirme yöntemleri, genel olarak sebzelerin toplam fenolik madde ve toplam antioksidan aktivitelerini düşürmüştür (p<0.0001). Ancak, bol suda pişirme ve kızartma dışında uygulanan diğer pişirme yöntemlerinin, sebzedeki fenolik bileşikleri büyük ölçüde koruduğu saptanmıştır. Anahtar sözcükler: Sebzeler, pişirme yöntemleri, toplam fenolik madde, toplam antioksidan aktivitesi ABS TRACT Stability of dietary phenolics and antioxidant properties of vegetables depends on cooking methodology Objective: The objective of this study was to investigate the effects of six cooking methods, namely cooking in large and small volumes of water, steaming in a steam cooker, cooking in pressure cooker, microwaving and frying in oil, on total phenolic content and antioxidant activity of squash, eggplant and potato. Methods: Determination of total phenolic content and antioxidant activity of raw and cooked vegetables was carried out by using UV-VIS Spectrophotometer. Results: Total phenolic content of fresh vegetables ranged from 173.09 to 912.64 mg/100g (as gallic acid equivalent, GAE) on dry weight basis while total antioxidant activities ranged from 3.12 to 51.20 µmol/100 g (as trolox equivalent, TE). Minimum loss was acquired with steaming whereas maximum loss occurred with frying in oil and boiling in large volume of water. Conclusions: For all vegetables, cooking methods in general caused somewhat loss in total phenolic content and antioxidant activities (p<0.0001). However, apart from frying and boiling in large volume of water, all other methods preserved the phenolics of the vegetables to a large extent.

Effect of cooking on bioactive compounds in pulses

Four commonly consumed pulses in the Telangana state, i.e., black gram, bengal gram, green gram and red gram, were selected to study the effect of open cooking and pressure cooking on biologically active compounds was studied. These were taken in dal forms with husk removed. Standard analysis procedures were followed for extraction and analysis of bioactive compounds. The results revealed that the percent change in total phenolic content in pulses upon open cooking was from-8.38 to 9.29, flavonoid content was from-42.8 to 58.5, DPPH radical scavenging activity was-6.96 to 13.8, and FRAP was from-17.2 to 3.21. The percent change in total phenolic content in pulses upon pressure cooking was between-3.2 to 7.6, total flavonoids between 22 to 40.3, DPPH radical scavenging activity-23.9 to 23.4, and FRAP between-13.3to 5.9. There was significant difference at 1% level was found among all pulses upon cooking. Introduction Pulses are essential constituent of daily diet in all the regions of India. Pulses are the major contributors of protein in our Indian diet. They can be a healthiest food of choice for a healthy lifestyle. They constitute an important source of several substances needed for good health, as phytochemicals and natural bioactive compounds. These grains are very high in nutrients; rich with protein, complex carbohydrates, soluble dietary fiber, and can be stored for months without losing their high nutritional value. Also, pulses are characterized by their nitrogen fixing properties contribute to increased soil fertility and have beneficial effects on the environment, but their benefits are often underestimated. At Sixty-eighth session, the United Nations General Assembly (20 December, 2013) announced that 2016 as the International Year of Pulses (IYP) and the Food and Agriculture Organization (FAO) of the United Nations was nominated for implementation of the International Year in collaboration with governments and different organizations. Recent researches have associated the consumption of pulses with a decreased risk for a variety of chronic degenerative diseases such as cancer, obesity, diabetes and cardiovascular diseases [2, 7, 3]. Pulse grains are rich source of protein, dietary fibre, complex carbohydrates, resistant starch and a number of vitamins and minerals viz., folate, potassium, selenium and zinc. In addition to the macronutrients, pulses contain a wide variety of non-nutritive bioactive components such as enzyme inhibitors, phytic acid, lectins, phytosterols, phenolic compounds and saponins [4]. These nonnutritive bio-active compounds earlier considered as anti-nutrients because of their activity to reduce protein digestibility [5] and mineral bioavailability have recently been shown to have health protective effects [6]. Phytic acid exhibits antioxidant activity and protects DNA damage [8] , phenolic compounds have antioxidant and other important physiological and biological properties [12] , saponins have hypocho-lesterolaemic effect and anti-cancer activity [9]. This review seeks to discuss and document the potential benefits to human health derived from the consumption of pulse grains and examine the bioactivity of pulse lectins, phytic acid, isoflavones, phytosterols and saponins, and their role in the prevention of various chronic diseases. The pulses are cooked and consumed for easy digestibility and palatability. Cooking not only enhances digestibility, but also removes or inactivates the anti-nutritional factors present in them and improves the bioavailability of beneficial nutrients. Different methods are followed for cooking these pulses. The common method of cooking is open and pressure cooking.

Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes

International Journal of Food Properties

The antioxidant activities and total phenolic content of 4 cereals (buckwheat, wheat germ, barley, and rye) and 4 legume seeds (lentils, mungo bean, red kidney bean, and soy bean) were determined. The total phenolic content (TPC), determined according to the Folin-Ciocalteu method, for cereal samples varied from 13.2 to 50.7 mg Gallic acid equivalent/g of dried extract, while for legume samples varied from 17.0 to 21.9 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 met...

Comparative Analysis of Phenolic Content and Anti-oxidant Activity of Dietary Vegetables

Bioscience Methods, 2015

The anti-oxidant activity and total phenolic contents of alcoholic extracts from 14 vegetables were evaluated by using a model system consisting of β-carotene and linoleic acid and Folin-Ciocalteu method. The total phenolic of the extracts was determined spectrophotometrically according to the Folin-Ciocalteu procedure and ranged from 63 to 33 mg per 100 gm on a fresh weight basic. Chenopodium album, Beta vulgaris, Brassica juncea, pea pods, and Brassica oleracea have high anti-oxidant activity. The anti-oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 70% in Chenopodium album extracts to a low of 25% in Raphanus sativus. Other vegetables found to have high anti-oxidant activity (>60%) were Beta vulgaris, Brassica juncea, pea pods, Brassica oleracea. Anti-oxidant activity correlated linearly significantly and positively with total phenolics. The results indicate that vegetables containing high phenolics may provide a source of dietary anti-oxidants.

Antioxidant Potential and Polyphenol Content of Selected Food

International Journal of Food Properties, 2011

commonly consumed. The antioxidant potential and polyphenol content ranged (respectively): in beverages 0.216-2.940 mmol/100ml and 31-241 mg/100ml, in chocolates 0.550-14.67 mmol/100g and 222-1617 mg/100g, in nuts and seeds 0.851-55.91 mmol/100g and 125-3521 mg/100g. The antioxidant potential of the foods tested was related to the total polyphenol contents.