Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes

ABSTRACT:  The objective of this study was to characterize the phenolic compounds and antioxidant activities of U.S.‐produced cool season legumes. A total of 33 cool season legume samples were selected. Some common beans and soybeans were included for comparisons. Total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) were analyzed. Ferric reducing antioxidant power (FRAP), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging assay, and oxygen radical absorbance capacity (ORAC) were used for analyzing antioxidant properties. Color of the legume flour and the seed coat was also analyzed. TPC, TFC, CTC, FRAP, DPPH, and ORAC values of legumes were significantly different not only between classes but also among samples within each class. Among cool season legume classes, lentils possessed the highest concentrations of the phenolic compounds and antioxidant activities. Colored common beans and black soybeans exhibited higher TPC, TFC, CTC, FRAP, DPPH, and ORAC values than those of yellow peas, green peas, and chickpeas. Antioxidant activities (FRAP, DPPH, and ORAC) were strongly correlated (r= 0.96, 0.94, and 0.89, respectively, P < 0.01) with TPC. TPC and ORAC were moderately correlated (P < 0.01) with either the seed hull surface color or the flour color.