An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

• Main Authors: Yaqian Zhang, Maninder Meenu, Hansong Yu, Baojun Xu
• Format: Article
• Language: English
• Published: MDPI AG 2020-04-01
• Series: Foods
• Subjects: under-utilized food legumes; phenolics; flavonoids; tannins; antioxidant ability; high-performance liquid chromatography (HPLC)
• Online Access: https://www.mdpi.com/2304-8158/9/4/438

China is a major producer of various kinds of food legumes. Some of the under-utilized food legumes are consumed by the local society from different areas in China. The antioxidant capacity and phytochemical profile of these under-utilized food legumes haven’t been investigated until now. In this study, colorimetric and high-performance liquid chromatography was employed to explore the antioxidant capacity and phytochemical profile of 21 under-utilized food legumes. Different legumes under investigation exhibit a wide range of variations in their total phenolic content (TPC), total flavonoids content (TFC) and condensed tannins content (CTC). Among all the legume samples, the velvet bean from Hechi, Guangxi exhibited the highest antioxidant capacity while the white flat bean from Shangrao, Shanxi presented the least antioxidant capacity. Gallic acid was observed to be a major phenolic acid and its content in the velvet bean was significantly higher compared to the other legume samples explored in this study. The composition of flavonoids was different among all the legumes. Kaempferol was observed to be the most predominant flavonoid. The findings of this study will be beneficial for plant breeders, food scientists and consumers for the better selection of germplasm with a high level of phytochemicals that in turn possess maximum health benefits.