Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension

作者：Sreerama Yadahally N^*; Sashikala Vadakkoot B; Pratape Vishwas M

来源：Food Chemistry, 2012, 133(1): 156-162.

DOI：10.1016/j.foodchem.2012.01.011

• Underutilised legumes
• Phenolic compounds
• Antioxidant activity
• alpha-Amylase
• alpha-Glucosidase
• Angiorensin I-converting enzyme

Evaluation of phenolic contents and their in vitro bioactive functional properties of cowpea and horse gram flours in comparison to chickpea flour revealed that horse gram flour, which contain highest concentrations of total phenolics and total flavonoids was found to be the most active 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenger. Hydrogen peroxide scavenging capacity, reducing power and metal chelating abilities were significantly higher in cowpea and horse gram than chickpea flour. Phenolic extracts from flours showed distinct variations in the inhibition of enzymes associated with hyperglycemia and hypertension. Although, alpha-glucosidase inhibitory activity was superior in cowpea (IC50 52.8 mu g/ml), alpha-amylase (IC50 96.4 mu g/ml) and angiotensin-I converting enzyme (IC50 32.8 mu g/ml) inhibitory activities were predominant in horse gram. These results provided useful information for effective utilisation of legume flours as ingredients in composite flours and for the development of food products with health promoting functions.

• 出版日期2012-7-1