Comparative study on phenolic content, flavonoid content, and antioxidant activities of five species of the genus Phaseolus
-
Published:2022-02-10
Issue:1
Volume:2
Page:136-144
-
ISSN:2791-7509
-
Container-title:International Journal of Plant Based Pharmaceuticals
-
language:
-
Short-container-title:Int. J. Plant Based Pharm.
Author:
Kolar Firdose R.ORCID, Nirmanik VinutadivyaORCID, Kagawad AnnapurnaORCID, Angadi LaxmiORCID, Lamani Babu R.ORCID
Abstract
The current study was designed to assess five species of the genus Phaseolus for phenolic content, flavonoid content, and antioxidant ability. The antioxidant capacity of the sample extracts was assessed using different antioxidant models such as ferric reducing antioxidant power (FRAP), DPPH free radical scavenging, phosphomolybdenum reducing power, ferrous ion chelating activity, hydrogen peroxide radical scavenging, hydroxyl radical scavenging, deoxyribose degradation, and β-carotene bleaching assays. The results obtained discovered that the concentration of phenolics and flavonoids in the studied species ranged from 1.11 to 4.01mg TAE/g plant material and 0.11 to 1.16 mg QE/g plant material. The antioxidant activity of the extracts varied in a wide range in the different antioxidant assays depending on the genotype as well as the polarity of the solvents used to obtain the extracts. Ethanolic and aqueous extracts exhibited the maximum amount of phenolics and flavonoids among the solvents. The species studied exhibited a significant range of phenolics, flavonoids, and antioxidant capacity. Hence, the present investigation can provide a new direction by utilizing Phaseolus species to formulate cost-effective, eco-friendly, and value-added therapeutic products.
Publisher
Bektas Tepe Publications
Reference50 articles.
1. Aknod, A.S.M.G.M., Khandaker, L., Berthold, J., Gates, L., Peters, K., Delong, H., Hossain, K., 2011. Anthocyanin, total polyphenols and antioxidant activity of common bean. American Journal of Food Technology, 6, 385–394. 2. Alcázar-Valle, M., Lugo-Cervantes, E., Mojica, L., Morales-Hernández, N., Reyes-Ramírez, H., Enríquez-Vara, J.N., García-Morales, S., 2020. Bioactive compounds, antioxidant activity, and antinutritional content of legumes: a comparison between four phaseolus species. Molecules, 25(15), 3528. 3. Amarowicz, R., Pegg, R.B., 2008. Legumes as a source of natural antioxidants. European Journal of Lipid Science and Technology, 110(10), 865-878. 4. Aquino, R., Morelli, S., Lauro, M.R., Abdo, S., Saija, A., Tomaino, A., 2001. Phenolic constituents and antioxidant activity of an extract of anthurium v ersicolor leaves. Journal of Natural Products, 64(8), 1019-1023. 5. Arfan, M., Khan, R., Rybarczyk, A., Amarowicz, R., 2012. Antioxidant activity of mulberry fruit extracts. International Journal of Molecular Sciences, 13(2), 2472-2480.
|
|