Antioxidant activity and phenolic content of lentils ( Lens culinaris ), chickpeas ( Cicer arietinum L.), peas ( Pisum sativum L.) and soybeans ( Glycine max ), and their quantitative changes during processing

2008/10/13 by Hwa Han, Byung‐Kee Baik

paper · doi:10.1111/j.1365-2621.2008.01800.x

Abstract

Summary Total phenolic content (PC) was ∼12 mg g −1 in lentils, 2.2 mg g −1 in chickpeas, 2.3 mg g −1 in soybeans, 2.5 mg g −1 in yellow peas and 1.2 mg g −1 in green peas. Total antioxidant activity (AA) determined by ABTS (2,2′‐azinobis‐3‐ethyl‐benzthiazoline‐6‐sulfonic acid) assay was highest in lentils at around 14 μmol Trolox equivalent antioxidant capacity (TEAC) g −1 and lowest in green peas at 1.9 μmol TEAC g −1 . Bound phytochemicals contributed to 82–85% total AA in lentils. Free phytochemicals contributed more to total AA in chickpeas, yellow peas, green peas and soybeans than bound phytochemicals. AA and PC was reduced by ∼80% in lentils and

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