|
Comparison of antioxidant properties of Lima beans (Phaseolus lunatus L.) with several high consumption beans
|
Mandana Mohammad nejad   , Nazanin Khakipour * |
| Islamic Azad University |
|
|
Abstract: (919 Views) |
Superfood refers to food that has effects beyond its nutritional value on human health. The most important feature of superfoods is their antioxidant content. In this research, the antioxidant properties of lima beans were compared with white and pinto beans. This experiment was carried out based on a completely random design in the laboratory of Mazandaran University in the crop year of 2017. The free radical scavenging power was measured by the diphenylpicrylhydrazyl method (DPPH1) and ABTSO method, and the iron reducing power (FRAP) and their total phenol content were evaluated. The results showed that the average total phenol content of the three types of beans under study was not statistically significant (p<0.05), only in terms of numbers, the highest and lowest amount of total phenol was observed in lima beans and pinto beans, respectively. Lima beans had the highest percentage of free radical scavenging power (DPPH) (41.27 ± 4.94) and it differed significantly (p<0.05) from other two types of beans. The lowest value of this index was also seen in pinto beans (27.44 ± 4.17%). The highest percentage of ABTSo index was seen in lima beans, although it was not statistically significantly different from white beans. The lowest amount of this index was also seen in pinto beans. The amount of antioxidant activity of iron reduction in all kinds of beans showed that this index was significantly (p<0.05) in white beans, the highest value was 179.36 ± 4.52, and the lowest value was observed in pinto beans, 163.470 ± 6.82. Most of the indicators of antioxidant activity in lima beans were higher than the other two types of beans (white beans and pinto beans). According to the results obtained in this research, it is possible to introduce lima beans as a superior superfood that contains a high level of antioxidants and natural phenolic compounds.
|
|
| Keywords: Antioxidant, phenol, superfood and beans |
|
|
Full-Text [PDF 549 kb]
(1197 Downloads)
|
Type of Study: Research |
Subject:
Crop Physiology
Received: 2022/06/30 | Accepted: 2024/05/30 | Published: 2024/05/30
|
|
|
|
|
|
|
| Send email to the article author |
|
|
|
| Add your comments about this article |
|
|
|
