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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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IMPACT FACTOR 2016: 1.276

CiteScore 2016: 1.56

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2083-6007
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Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

Hakime Hülya Orak
  • Corresponding author
  • Department of Food Technology, Vocational School of Technical Sciences, Namik Kemal University, 59 030 Tekirdağ, Turkey
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Magdalena Karamać
  • Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Adnan Orak
  • Department of Field Crops, Faculty of Agriculture, Namik Kemal University, 59 030 Tekirdağ, Turkey
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Ryszard Amarowicz
  • Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2016-09-18 | DOI: https://doi.org/10.1515/pjfns-2016-0022

Abstract

The antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent Antioxidant Capacity (TEAC) determined by the ABTS assay and the Ferric-Reducing Antioxidant Power (FRAP) of bean varieties ranged from 3.50 to 5.17 μmol Trolox/g seed and from 7.99 to 11.20 μmol Fe2+/g seed, respectively. Strong correlations were found between total phenolic content and FRAP (r=0.850) and between TEAC and FRAP (r=0.734). The antioxidant activity was investigated in a β-carotene-linoleic acid model system, as well. Differences in the inhibition of emulsion oxidation by extracts of white bean varieties were slight. The RP-HPLC fingerprint analysis of extracts showed the presence of five dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them significantly contributed to reducing power and antiradical activity against ABTS•+ of extracts.

Keywords: white bean; phenolic compounds; antioxidant activity; FRAP; ABTS; β-carotene-linoleic acid emulsion

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About the article

Received: 2016-03-22

Revised: 2016-04-28

Accepted: 2016-05-09

Published Online: 2016-09-18

Published in Print: 2016-12-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, DOI: https://doi.org/10.1515/pjfns-2016-0022.

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© 2016 Hakime Hülya Orak et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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