Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

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dc.authorid0000-0001-9731-0045
dc.authorid0000-0001-8313-3092
dc.authorid0000-0001-6588-8563
dc.authorscopusid56634751100
dc.authorscopusid6602826024
dc.authorscopusid6506004702
dc.authorscopusid7005175986
dc.authorwosidAmarowicz, Ryszard/H-7154-2017
dc.authorwosidKarama?, Magdalena/R-9049-2016
dc.authorwosidOrak, Adnan/ABA-6719-2020
dc.authorwosidorak, hulya/ABA-6973-2020
dc.contributor.authorOrak, Hakime Hülya
dc.contributor.authorKaramac, Magdalena
dc.contributor.authorOrak, Adnan
dc.contributor.authorAmarowicz, Ryszard
dc.date.accessioned2022-05-11T14:14:26Z
dc.date.available2022-05-11T14:14:26Z
dc.date.issued2016
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Tarla Bitkileri Bölümü
dc.description.abstractThe antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent Antioxidant Capacity (TEAC) determined by the ABTS assay and the Ferric-Reducing Antioxidant Power (FRAP) of bean varieties ranged from 3.50 to 5.17 mu mol Trolox/g seed and from 7.99 to 11.20 mu mol Fe2+-/g seed, respectively. Strong correlations were found between total phenolic content and FRAP (r=0.850) and between TEAC and FRAP (r=0.734). The antioxidant activity was investigated in a beta-carotene-linoleic acid model system, as well. Differences in the inhibition of emulsion oxidation by extracts of white bean varieties were slight. The RP-HPLC fingerprint analysis of extracts showed the presence of five dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them significantly contributed to reducing power and antiradical activity against ABTS(center dot+) of extracts.
dc.identifier.doi10.1515/pjfns-2016-0022
dc.identifier.endpage260
dc.identifier.issn1230-0322
dc.identifier.issn2083-6007
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84988984983
dc.identifier.scopusqualityQ2
dc.identifier.startpage253
dc.identifier.urihttps://doi.org/10.1515/pjfns-2016-0022
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5899
dc.identifier.volume66
dc.identifier.wosWOS:000388249200002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorOrak, Hakime Hülya
dc.institutionauthorOrak, Adnan
dc.language.isoen
dc.publisherDe Gruyter Open Ltd
dc.relation.ispartofPolish Journal of Food and Nutrition Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectwhite bean
dc.subjectphenolic compounds
dc.subjectantioxidant activity
dc.subjectFRAP
dc.subjectABTS
dc.subjectbeta-carotene-linoleic acid emulsion
dc.subjectCommon Beans
dc.subjectLegumes
dc.subjectFractions
dc.subjectHealth
dc.subjectCapacity
dc.subjectTannins
dc.subjectSeeds
dc.subjectAssay
dc.subjectFood
dc.subjectPea
dc.titleAntioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties
dc.typeArticle

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