J. Bio. Env. Sci.4(6), 190-197, June 2014
This study was conducted in order to compare the antioxidant potential and phenolic compounds of five variety and 10 genotypes of Vigna radiata L. in which DPPH method and the calculation of the IC50 coefficient were used to check for antioxidant potential and Folin-Ceocalteu method to measure phenolic compounds.Flowers and legumes were harvested kept in the FAA and then in the alcohol 70%. After the preparation and formation in the paraffin, samples were cut up by microtome. Staining was done with eosin – hematoxylin and the structure of grain shell was seen. Results showed a strong correlation (R2 >0.9) between the percentage of inhibition of DPPH and concentrations of each extract; so that lower IC50 represents more inhibition of DPPH (genotype CO3) and vice versa. The existence of phenolic compounds in the extracts is a factor to increase the antioxidant potential. The shell color is also effective in increased antioxidant potential. Also to see macrosclereids with the fat infrastructure in the seed shell structure can be a reason for the existence of phenolic compounds in the shell. Finally, it can be said that the antioxidant potential and phenolic compounds in the cultivars and varieties of a genus and family are different.
Amarowicz R, Troszynska A, Barylko-Pikielna N, et al., 2004. Polyphenolics extracts from legume seeds: Correlations between total antioxidant activity, total phenolics content, tannins content and astringency.Journal of Food Lipids, 11, 278–286.
Barampama Z, Simard RE. 1995. Effect of soaking, cooking, and fermentation on composition in vitro starch digestibility and nutritive value of common beans. Plant Food for Human Nutrition, 48, 349–365
Cadenas E, Packer L. 2002. Handbook of antioxidants. New York: Marcel Dekker, Inc.
Chavan J, Kadam SS. 1989. Nutritional improvement of cereals by sprouting. Critical Reviews in Food Science and Nutrition. 1989; 28(5), 401-437.
Djeridane A, Yousfi M, Nadjemi B, et al., 2006. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chemistry, 97, 654–660.
Duenas M, Sun B, Hernandez T, et al., 2003. Roanthocyanidin composition in the seed coat of lentils (Lens culinaris L.). Journal of Agricultural and Food Chemistry, 51, 7999–8004.
Grezegorzyk I, Matkowski A, Wyosokinsa H. 2007. Antioxidant activity of extracts from invitro cultures of Salive officinalis L.. J Food Chem. 104,536-541.
Hagerman AE, Riedl KM, Jones GA, et al., 1998. High molecular weight plant polyphenolics (tannins) as biological antioxidants. Journal of Agricultural and Food Chemistry, 46, 1887–1892.
Halliwell B, Aruoma OI. 1991. DNA damage by oxygen derived species. Its mechanism and measurement in mammalian systems. FEBS Letters, 281, 9–19.
Imaida K, Fukushima S, Shivai T, et al., 1983. Promoting activities of butylated hydroxyl anisole and butylated hydroxyl toluene on 2-stage urinary bladder caricinogensis and inhibition of γ-glutamyl transpeptidase-positive foci development in the liver of rats. Carcinogen. 1983; 4, 885-89.
Madhujith T, Naczk M, Shahidi F. 2004. Antioxidant activity of common beans (Phaseolus vulgaris L.). Journal of Food Lipids, 11, 220–233.
Nimba RY, Kikuzaki Y, Konishi Y. 2008. Antioxidant activity of various extract and fractions of Chenopodium quina and Amarantus spp seeds. J Food Chem. 106, 760-766
Ramesh CK, Abdul Rehman Prabhakar BT, Vijay Avin BR, et al., 2011. Antioxidant potentials in sprouts vs.seeds of Vigna radiata and Macrotyloma uniflorum.Journal of applied Pharmacoutical Science. 01(07), 99-103
Rice-Evans CA, Miller NM, Paganda G. 1996. Structure antioxidant activity relationships of flavonoids and phenolic acids.Free Radical Biology and Medicine, 20, 933–956.
Shahidi F, Naczk M. 1995. Food phenolics: Sources, chemistry, effects, applications.
Tabart J, Kevers C, Pincemail J, et al., 2009. Comparative antioxidants capacities of phenolic compounds measured by various tests. Food Chemistry, 113, 1226–1233.
Watanabe M, Ohshita Y, Tsushida T. 1997. Antioxidant compounds from uckwheat (Fagopyram isculentum moench) hulls. Journal of Agricultural and Food Chemistry, 46, 839–845.
Wong C, Li H, Cheng K, et al., 2006. A systematic survey of antioxidant ctivity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chemistry, 97, 705–711.
Yen GC, Duh PD. 1994. Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species. Journal of Agricultural and Food Chemistry, 42, 629-632