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http://krishi.icar.gov.in/jspui/handle/123456789/21813
Title: | Antioxidant potential of commonly consumed underutilized leguminous vegetables |
Other Titles: | Not Available |
Authors: | Tanmay Kumar Koley, Arti Maurya, Ajay Tripathi, B. K. Singh, Mamta Singh, T. L. Bhutia, P. C. Tripathi & Bijendra Singh |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Division of Crop Production, ICAR–Indian Institute of Vegetable Research, Varanasi, Uttar Pradesh Division of Socio-economics and Extension, ICAR-Research Complex for Eastern Region, Indian Council of Agricultural Research- Parisar, Patna, Bihar |
Published/ Complete Date: | 2018-09-01 |
Project Code: | Not Available |
Keywords: | AHC; beans; CUPRAC; flavonoids; phenolics |
Publisher: | Taylor and Francisr |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Underutilized, or lesser-known legumes, adapted to local conditions, could be a good source of nutrients, but have not received sufficient examination. Of particular interest is amounts of antioxidants in underutilized legumes. The underutilized legumes winged bean [Psophocarpus tetragonolobus (L.)], sword bean [Canavalia gladiata (Jacq.) DC.], jack bean [C. ensiformis (L.) DC.], scarlet bean (Phaseolus coccineus L.), and velvet bean [Mucuna pruriens (L.) DC], were evaluated for phenolics content and antioxidant potential. For comparison, the commercially cultivated legumes vegetable such as French bean (Phaseolus vulgaris L.), green and purple, cowpea [Vigna unguiculate (L.) Walp.], garden pea (Pisum sativum L.), edible-podded pea (Pisum sativum var. macrocarpon L.), and fenugreek (Trigonella foenum-graecum L.) were also evaluated for phenolics content and antioxidant potential. Antioxidant activity was measured using the in vitro assays: ferric reducing antioxidant power (FRAP), cupric reducing antioxidant power (CUPRAC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and Trolox equivalent antioxidant capacity assays (TEAC). Total phenols and total flavonoids varied from 18.38 to 595.50 mg/100 g fresh weight (fw) and 4.24–154.58 mg/100 g fw, respectively. Velvet bean seed and pods were the richest sources of phenolic antioxidants with very strong potential. A high, positive, correlation exists between phenolics and antioxidant potentials indicating phenolics are the principal natural antioxidants present in the legumes. Agglomerative hierarchical clustering was used to understand possible classification of legume vegetables based on their bioactive antioxidant compounds and antioxidant potential. The distance between velvet bean seed and pods was less pronounced than the distance between them and the other samples indicating they have greater antioxidant potential than the other legumes. Use of velvet bean in the diet could increase intake of healthpromoting compounds. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | International Journal of Vegetable Science |
Volume No.: | Not Available |
Page Number: | Not Available |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1080/19315260.2018.1519866 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/21813 |
Appears in Collections: | HS-IIVR-Publication |
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