Journal of Food and Nutrition Sciences

| Peer-Reviewed |

Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana

Received: Jun. 18, 2020    Accepted: Jul. 01, 2020    Published: Jul. 30, 2020
Views:       Downloads:

Share This Article

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.

DOI 10.11648/j.jfns.20200804.15
Published in Journal of Food and Nutrition Sciences ( Volume 8, Issue 4, July 2020 )
Page(s) 103-107
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Legumes, Phytochemicals, Phenolics, Flavonoids, Antioxidant Activity, HPLC

References
[1] Bouchenak, M., Lamri-Senhadji, “Nutritional quality of legumes and their role in cardiometabolic risk prevention: a review”, Journal of Medicinal Foods, 16 (3): 185-198. 2013.
[2] Odhav, B., Beekrum. S., Akula. U., Baijnath, H, “Preliminary assessment of nutritional value of traditional leafy vegetables in KwaZulu-Natal, South Africa”, Journal of Food Composition and Analysis, 20, 430- 435. 2007.
[3] Butt, M. S., & Batool, R, “Nutritional and functional Properties of Some Promising Legumes Protein Isolates”, Pakistan Journal of Nutrition, 9 (4): 373-379. 2010.
[4] Marathe, S., Rajalakshmi, S. N., Sahayog, N. J., Sharma, A, “Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India” Food and Chemical Toxicology, 49: 2005-2012. 2011.
[5] Amarteifio, J. O., Moholo, D, “The chemical composition of four legumes consumed in Botswana”. Journal of Food Composition and Analysis, 11: 329-332. 1998.
[6] Graham, O. H., Vance, C. P, “Legumes: Importance and constraints to greater use:”. Plant Physiology, 131 (3): 872-877. 2003.
[7] Campos-Vega, R., Guadalupe, L., Oomah, B, “Minor Components of Pulses and Their Potential Impact on Human Health”. Food Research International, 43 (2): 461–482. 2010.
[8] Liu, R. H, “Potential synergy of phytochemicals in cancer prevention: Mechanism of action”, Journal of Nutrition, 134 (12), 3479S-3485S. 2004.
[9] Amarowicz, R., Pegg, R. B, “Legumes as source of natural antioxidants”, European Journal of Lipid Science and Technology, 110: 865-878. 2008.
[10] Liu, R. H, “Health benefits of fruits and vegetables are from addictive and synergistic combinations of phytochemicals”, American Journal of Clinical Nutrition, 78 (3), 517S-520S. 2003.
[11] Flight, I., Clifton, P, “Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review” European Journal of Clinical Nutrition, 60 (10): 1145-59. 2006.
[12] Cardador-Martinez, A., Loarca-pina, G., Oomah, B. D, “Antioxidant activity in common beans (Phaseolus vulgaris L.)”, J Agricultural Food Chemistry, 50: 6975-6980. 2006.
[13] Messina, M. J, “Legumes and soybeans: Overview of their nutritional profiles and health effects” American Journal Clinical Nutritional, 70 (3): 439S-450S. 1999.
[14] Pusztai, A., Grant, G., Buchan, W. C. Bardocz, A. F. F. U., Ewen, B, “Lipid accumulation in obese Zucker rats is reduced by inclusion of raw kidney bean (Phaseolus vulgaris) in the diet”, British Journal of Nutrition, 79: 213–221. 1998.
[15] Singleton VL; Orthofer R, Lamuela-Raventos RM, “Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent method”. Enzyme, 299: 152–178. 1999.
[16] Adom, K. K., Liu, R. H, “Rapid peroxyl radical scavenging capacity (PSC) assay for assessing both hydrophilic and lipophilic antioxidants” Journal of Agriculture and Food Chemistry, 53 (17): 6572-80. 2005.
[17] He, X. Liu, D., Liu, R. H, “Sodium borohydride/chloranil-based assay for quantifying total flavonoids”, Journal of Agriculture and Food Chemistry, 56, 9337-9344. 2008.
[18] Mesquita, F. R.; Correa, A. D.; Abreu, C. M. P.; Lima, R. A. Z.; Abreu, A. F. B, “Linhagens de feijão (Phaseolus vulgaris L.) composição química e digestibilidade protéica”. Ciencia e Agrotecnologia, 31 (4): 1114-1121. 2007.
[19] Cavalcante, R. B. M., Araújo, M. A. D. M., Rocha, M. M., Silva, K. J. D. Moreira-Araújo, R. S. R, “Effect of thermal processing on total polyphenol content in the grain of cowpea cultivars”. Revista Ciência Agronômica, 48 (5), 806-810.
[20] Felice, D. L., Sun, J., & Liu, R. H. (2009). A modified methylene blue assay for accurate cell counting. Journal of Functional Foods, 1, 109−118.
[21] Luo, Y. W., & Xie, W. H. (2012). Effects of vegetables on iron and zinc availability in cereals and legumes. International Food Research Journal, 19, 455-459.
[22] Yao, Y., Cheng X., Wang, L., Wang, S., & Ren, G. (2011). Biological Potential of Sixteen Legumes in China. International Journal of Molecular Sciences, 12, 7048-7058.
[23] Ren, S., Liu, Z., & Wang. P. (2012). Proximate composition and flavonoids content and in vitro antioxidant activity of 10 varieties of legume seeds grown in China. Journal of Medical Plants, 6 (2), 301-308.
[24] Gujral, S., Sharma, P., Gupta, N. & Wani, A. A. (2013). Antioxidant properties of Legumes and their morphological fractions as affected by cooking. Food Science and Biotechnology, 22 (1), 187-194.
[25] Adom, K. K.; Sorrel, M. E.; Liu, R. H. (2005). Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. Journal of Agricultural and Food Chemistry, 53 (6), 2297-306.
[26] Awika, J. M., Rooney, L. W., Wu, X., Prior, R. L., & Zevallos, L. C. (2003). Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. Journal of Agricultural and Food Chemistry, 51, 6657–6662.
[27] Wojdyło, A., Oszmian, J., Czemerys, R., Antioxidant activity of phenolic acids in 32 selected herbs. Food Chemistry, 105, 940-949. Jan 2001
[28] Mathew, J, Abraham TE, & Zakaria, ZA. (2015). Reactivity of phenolic compounds towards free radicals under in vitro conditions. Journal of Food Science and Technology, 52 (9), 5790-5798
[29] Li, H., Cao, D., Yi, J., Cao, J., & Jiang, W. (2012). Identification of the flavonoids in mung bean (Phaseolus radiatus L.) soup and their antioxidant activities. Food Chemistry, 135 (4), 2942– 2946.
[30] Guajardo-Flores, D., García-Patiño, M., Serna-Guerrero, D., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2012). Characterization and quantification of saponins and flavonoids in sprouts, seed coats and cotyledons of germinated black beans. Food Chemistry, 134, 1312–1319.
[31] Owino, J., Mukashyaka, P., Ndayisaba, H., Habimana, V., Ongol, M. P., Thavarajah, D., & Pushparajah, T. (2014). Phenolic Compound Profiles of Two Common Beans Consumed by Rwandans. American Journal of Plant Science, 5, 2943-2947.
[32] Luthria, A., Singh, K., & D’souza, M. (2014). In Vitro antioxidant activity of black gram, cowpea, desi chickpea and yellow mustard as affected by sprouting. Journal of Global Biosciences, 3 (1), 385-389.
Cite This Article
  • APA Style

    Sarah Tshepho Pona Matenge. (2020). Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana. Journal of Food and Nutrition Sciences, 8(4), 103-107. https://doi.org/10.11648/j.jfns.20200804.15

    Copy | Download

    ACS Style

    Sarah Tshepho Pona Matenge. Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana. J. Food Nutr. Sci. 2020, 8(4), 103-107. doi: 10.11648/j.jfns.20200804.15

    Copy | Download

    AMA Style

    Sarah Tshepho Pona Matenge. Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana. J Food Nutr Sci. 2020;8(4):103-107. doi: 10.11648/j.jfns.20200804.15

    Copy | Download

  • @article{10.11648/j.jfns.20200804.15,
      author = {Sarah Tshepho Pona Matenge},
      title = {Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {8},
      number = {4},
      pages = {103-107},
      doi = {10.11648/j.jfns.20200804.15},
      url = {https://doi.org/10.11648/j.jfns.20200804.15},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jfns.20200804.15},
      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, Pp-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.},
     year = {2020}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana
    AU  - Sarah Tshepho Pona Matenge
    Y1  - 2020/07/30
    PY  - 2020
    N1  - https://doi.org/10.11648/j.jfns.20200804.15
    DO  - 10.11648/j.jfns.20200804.15
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 103
    EP  - 107
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20200804.15
    AB  - 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, Pp-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.
    VL  - 8
    IS  - 4
    ER  - 

    Copy | Download

Author Information
  • Department of Research, Boitekanelo College, Gaborone, Botswana

  • Section