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Antioxidant activity in the seeds of four wild lupinus species from souther Spain

AuthorsPastor-Cavada, Elena ; Juan, Rocío; Pastor, Julio E.; Alaíz Barragán, Manuel ; Vioque, Javier
Issue DateMar-2010
CitationJournal of Food Biochemistry 34(s1): 149-160 (2010)
AbstractThe antioxidant activity (AA) of the phenol extracts obtained from the seeds of Lupinus micranthus, Lupinus hispanicus, Lupinus angustifolius and Lupinus luteus collected in southern Spain was investigated. The seeds were all taken from wild populations, although some of these species have been used to feed livestock and for crop rotation. The polyphenol concentration in ground seeds ranged from 8.7 to 11 mg/g seed flour. AA of Lupinus polyphenols was determined using the β-carotene bleaching method. AA was highest in L. hispanicus. Intermediate values were observed in L. micranthus and L. luteus. The lowest antioxidant values were observed in L. angustifolius polyphenols. A positive correlation between seed flour and polyphenol AA was observed. L. hispanicus showed higher AA than cultivated soy, chickpea or lupin. Results suggest that these easy-to-grow Lupinus species, especially L. hispanicus, represent a source of natural polyphenols that could be added to foods as functional antioxidant components.
Description12 páginas, 2 figuras, 4 tablas.
Publisher version (URL)http://dx.doi.org/10.1111/j.1745-4514.2009.00320.x
Appears in Collections:(IG) Artículos
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