Phenolics content and antioxidant and anti-inflammatory activities of legume fractions
Two faba bean (Vicia faba L.) subspecies major and minor and lentil seeds grown in Algeria were separated into cotyledons and hulls. These fractions, together with their corresponding whole seeds, were extracted with two solvents, aqueous (70%) acetone and (80%) ethanol, and evaluated for antioxidant activity in relation to their phenolic contents. Acetone selectively extracted tannins from faba beans. The hulls always exhibited high antioxidant activity, measured using the reducing power (RP), antiradical activity (DPPH) or oxygen radical absorbance capacity (ORAC) assays. Aqueous ethanol (80%) extract of lentil hulls exhibited high antioxidant and anti-inflammatory activities preferentially inhibiting 15-LOX (IC50, 55 μg/ml), with moderate COX-1 (IC 50, 66 μg/ml) and COX-2 (IC50, 119 μg/ml) inhibitory effects on the COX pathway, whereas faba bean hull extracts exerted relatively mild LOX inhibitory activity.
|Keywords||(Vicia faba L.), Anti-inflammatory activity, Antioxidant activity, COX, Faba beans, Hulls, Lentils, LOX, Phenolics|
Boudjou, S. (Souhila), Oomah, B.D. (B. Dave), Zaidi, F. (Farid), & Hosseinian, F. (2013). Phenolics content and antioxidant and anti-inflammatory activities of legume fractions. Food Chemistry, 138(2-3), 1543–1550. doi:10.1016/j.foodchem.2012.11.108