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2021 Vol.34, Issue 6 Preview Page

Research Article

Antioxidant Activities and Total Phenolic Contents of Three Legumes
Kyung Jun Lee1
,
Ga-Hee Kim2
,
Gi-An Lee3
,
Jung-Ro Lee4
,
Gyu-Taek Cho4
,
Kyung-Ho Ma5
,
Sookyeong Lee6*
1Senior Researcher, Honam National Institute of Biological Resources, Mokpo 58762, Korea
2Researcher, CES Technical Services Dept., Macrogen, Inc., Daejeon 34016, Korea
3Researcher, Rural Development Administration, Jeonju 54875, Korea
4Senior Researcher, Rural Development Administration, Jeonju 54875, Korea
5Senior Researcher, Herbal Crop Research Division, NIHHS, RDA, Eumseong 27709, Korea
6Researcher, Rural Development Administration, Jeonju 54875, Korea
*Corresponding Author
1 December 2021. pp. 527-535
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Abstract

Legumes have been important components of the human diet. They contain not only protein, starch, and dietary fiber, but also various phenolic compounds such as flavonoids and phenolic acids. The importance of phenolic compounds to human health is well known due to their antioxidant activities. In this study, three legumes (adzuki beans, common beans, and black soybeans) frequently cultivated in Korea were evaluated for their total phenolic content (TPC) and antioxidant activities using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azinobis (3-ethylbenzothiazoline 6-sulfonate)), and FRAP (ferric reducing antioxidant potential) assays. In addition, correlations between agricultural traits and antioxidant activities of these three legumes were analyzed. Antioxidant activities assessed by DPPH, ABTS, and FRAP assays and TPC showed wide variations among legumes types and accessions. Among the three legumes, adzuki beans showed higher TPC and antioxidant activity than the other two legumes. In correlation analysis, seed size showed negative correlations with antioxidant activities and TPC. In principal component analysis and hierarchical clustering analysis, each of the three legumes was clearly separate. Results of this study can be used as basic information for developing functional materials for each legume. They can also help us understand the overall antioxidant activity of the three legumes.

Keywords
Adzuki bean
Antioxidant activity
Common bean
Soybean
Total phenolic content
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Information
  • Publisher :The Plant Resources Society of Korea
  • Publisher(Ko) :한국자원식물학회
  • Journal Title :Korean Journal of Plant Resources
  • Journal Title(Ko) :한국자원식물학회지
  • Volume : 34
  • No :6
  • Pages :527-535
  • Received Date : 2021-10-13
  • Revised Date : 2021-11-12
  • Accepted Date : 2021-11-12
  • DOI :https://doi.org/10.7732/kjpr.2021.34.6.527
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