Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension

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• 作者：Yadahally N. Sreerama ; ^{yns@affrc.go.jp} ; ^{yns@cftri.res.in} ; Vadakkoot B. Sashikala ; Vishwas M. Pratape
• 关键词：Underutilised legumes ; Phenolic compounds ; Antioxidant activity ; ¦Á-Amylase ; ¦Á-Glucosidase ; Angiotensin I-converting enzyme
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：1 July 2012
• 年：2012
• 卷：133
• 期：1
• 页码：156-162
• 全文大小：396 K

文摘

Evaluation of phenolic contents and their in vitro bioactive functional properties of cowpea and horse gram flours in comparison to chickpea flour revealed that horse gram flour, which contain highest concentrations of total phenolics and total flavonoids was found to be the most active 2,2?diphenyl-1-picrylhydrazyl (DPPH) radical scavenger. Hydrogen peroxide scavenging capacity, reducing power and metal chelating abilities were significantly higher in cowpea and horse gram than chickpea flour. Phenolic extracts from flours showed distinct variations in the inhibition of enzymes associated with hyperglycemia and hypertension. Although, ¦Á-glucosidase inhibitory activity was superior in cowpea (IC₅₀ 52.8 ¦Ìg/ml), ¦Á-amylase (IC₅₀ 96.4 ¦Ìg/ml) and angiotensin-I converting enzyme (IC₅₀ 32.8 ¦Ìg/ml) inhibitory activities were predominant in horse gram. These results provided useful information for effective utilisation of legume flours as ingredients in composite flours and for the development of food products with health promoting functions.