Volume 8, Issue 4, July 2020, Page: 103-107
Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana
Sarah Tshepho Pona Matenge, Department of Research, Boitekanelo College, Gaborone, Botswana
Received: Jun. 18, 2020;       Accepted: Jul. 1, 2020;       Published: Jul. 30, 2020
DOI: 10.11648/j.jfns.20200804.15      View  15      Downloads  5
Abstract
Legume consumption has been consistently linked with lower risk of cardiovascular disease (CVD) and Coronary heart disease (CHD), as a result from their unique phytochemicals. Studies investigating phytochemical profiles and antioxidant activity of legumes in Botswana are limited. Five legume varieties were studied. All the legumes showed a significant amount of total phenolic acids and flavonoids ranging from 64.83 to 828.69 mg of gallic acid equiv/100 g of sample, DW and from 85.36 to 410.99 ± 21.24 mg of catechin equiv/100 g of sample, DW respectively. Their antioxidant activity ranged from 50.7 to 114.6 mg vitamin C /100g of DW. In this study, there was a positive correlation between TPCs and PSC value of the samples (R2=0.9940, P<0.01). The higher TPCs resulted in higher antioxidant activity, an indication that phenolics were the major contributors to antioxidant activities. Chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in all Cowpea varieties (Cowpea-Thamagana Speckle, Cowpea-Inia, and Cowpea-Red). The results from the study emphasize the importance of these legumes as a source of phenolic acids and antioxidants which could contribute to their health promoting properties and prevention of some diseases.
Keywords
Legumes, Phytochemicals, Phenolics, Flavonoids, Antioxidant Activity, HPLC
To cite this article
Sarah Tshepho Pona Matenge, Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana, Journal of Food and Nutrition Sciences. Vol. 8, No. 4, 2020, pp. 103-107. doi: 10.11648/j.jfns.20200804.15
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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