In vitro antioxidant activity of extracts from common legumes

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 (47.6 mg/g), total antioxidant activity (720.68 U/g), DPPH center dot scavenging activity (38.5%), and total reducing power, whereas baby lima beans and navy beans had the lowest. Amongst the extracts, hydroxyl radicals (center dot 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 center dot scavenging activity (r = 0.83), and total reducing power (r = 0.84) were positively correlated with the total phenolic content. However, center dot OH scavenging and the phenolic content were not correlated. (C) 2013 Elsevier Ltd. All rights reserved.