Karamac, MagdalenaOrak, Hakime HülyaAmarowicz, RyszardOrak, AdnanPiekoszewski, Wojciech2022-05-112022-05-1120180308-81461873-7072https://doi.org/10.1016/j.foodchem.2018.03.041https://hdl.handle.net/20.500.11776/5900The aim of this study was to compare the antioxidant capacities and phenolic compound profiles of wild and cultivated Lupinus albus L. seeds. The total phenolic content (TPC), radical scavenging activity, ferric-reducing antioxidant power (FRAP) and antioxidant activity in an beta-carotene-linoleic acid emulsion were determined. Liquid chromatography-mass spectrometry was used to identify phenolics. The TPC of lupin seeds ranged from 4.36 to 7.24 mg gallic acid equivalent/g dry matter (d.m.). The dominant phenolics of all genotypes were two p-coumaric acid derivatives (0.74-1.61 and 0.66-1.63 mg/g d.m.) and apigenin-6,8-di-C-glucoside (1.13-1.31 mg/g d.m.). The results of antioxidant assays of wild lupin extracts were similar to or lower than those of the cultivated variety. FRAP and ABTS(center dot+) scavenging activity were correlated with the contents of the more polar p-coumaric acid derivative and apigenin-6,8-di-C-glucoside. Generally, significant differences between cultivated and wild L. albus seeds were not found in antioxidant capacities and phenolic compound contents.en10.1016/j.foodchem.2018.03.041info:eu-repo/semantics/closedAccessWhite lupin seedsWild lupinCultivated lupinAntioxidant activitiesTotal phenolic contentIndividual phenolicsPhaseolus-Vulgaris L.Di-C-GlycosidesGerminationAlkaloidsChemistryVarietiesLegumesFloursFoodsAssayArticle25817Q1WOS:0004302415000012-s2.0-8504359019229655709Q1