Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana

Sarah Tshepho Pona Matenge

doi:doi:10.11648/j.jfns.20200804.15

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Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana

Sarah Tshepho Pona Matenge

Published in Journal of Food and Nutrition Sciences (Volume 8, Issue 4)

Received: 18 June 2020 Accepted: 1 July 2020 Published: 30 July 2020

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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.

Published in	Journal of Food and Nutrition Sciences (Volume 8, Issue 4)
DOI	10.11648/j.jfns.20200804.15
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), 2020. Published by Science Publishing Group

Keywords

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

References

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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

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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

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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

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@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://article.sciencepublishinggroup.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}
}

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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  -

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Author Information

Sarah Tshepho Pona Matenge

Department of Research, Boitekanelo College, Gaborone, Botswana

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Plain Text BibTeX RIS

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

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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

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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

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@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://article.sciencepublishinggroup.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