White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production
نویسندگان
چکیده
Although white lupin is the oldest known legume in history, it has been forgotten for many years. Now, interest of food producers concerning increased again. The aim this study was to evaluate total phenolic content (TPC), antioxidant activity (AA), and selected phenolics 11 cultivars. determined TPC interval 4260–5663 mg GAE/kg DM values AA using DPPH•, ABTS•+, FRAP methods were ranges 0.993–1.878, 5.496–7.924, 1.328–1.741 μmol TE/g DM, respectively. Individual (4-hydroxybenzoic acid, caffeic trans-p-coumaric trans-ferulic myricetin, quercetin, apigenin, genistein) determined, too. Caffeic acid (442.9–766.2 mg/kg DM) myricetin (11.2–21.2 are dominant investigated Statistically significant differences all variables observed between tested cultivars except quercetin. obtained results show that Astra Nelly a rich source acids.
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ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2021
ISSN: ['0146-9428', '1745-4557']
DOI: https://doi.org/10.1155/2021/5512236