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The bioactivities of legumes: a review
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Legumes are dehiscent plants which belong to the family of Fabaceae and are rich in
nutrients. Although legumes are known for their beneficial health effects, the consumption
of legumes is still low due to gastrointestinal problems after consumption as well as long
cooking time. Hence, this review aimed to discuss the bioactivities of legumes exerted in
regard to the different extraction methods namely solvent (SE), microwave-assisted
(MAE), ultrasound-assisted (UAE), supercritical fluid (SFE) and pressurized liquid
extraction (PLE). Generally, the MAE legume extract could potentially exert the highest
antioxidant activity than UAE and SE. Meanwhile, UAE legume extract displayed higher
strength in anti-diabetic activity as compared to MAE while SFE legume extract showed
higher anti-diabetic activity than PLE. The effectiveness of antimicrobial and antiinflammatory activity of legumes by different extraction techniques can be predicted by
the amount of total phenolic compound. The higher total phenolic compound of legumes
contributed to the strength of the bioactivity of legumes. The legume extract can also be
applied to additives, nutraceutical products and skin care products. This review aimed to
provide a better understanding of the suitable extraction techniques that potentially exert
the highest bioactivity in legumes and hence increase the consumption of legumes as well
as reduce prejudice towards eating legumes.
Title: The bioactivities of legumes: a review
Description:
Legumes are dehiscent plants which belong to the family of Fabaceae and are rich in
nutrients.
Although legumes are known for their beneficial health effects, the consumption
of legumes is still low due to gastrointestinal problems after consumption as well as long
cooking time.
Hence, this review aimed to discuss the bioactivities of legumes exerted in
regard to the different extraction methods namely solvent (SE), microwave-assisted
(MAE), ultrasound-assisted (UAE), supercritical fluid (SFE) and pressurized liquid
extraction (PLE).
Generally, the MAE legume extract could potentially exert the highest
antioxidant activity than UAE and SE.
Meanwhile, UAE legume extract displayed higher
strength in anti-diabetic activity as compared to MAE while SFE legume extract showed
higher anti-diabetic activity than PLE.
The effectiveness of antimicrobial and antiinflammatory activity of legumes by different extraction techniques can be predicted by
the amount of total phenolic compound.
The higher total phenolic compound of legumes
contributed to the strength of the bioactivity of legumes.
The legume extract can also be
applied to additives, nutraceutical products and skin care products.
This review aimed to
provide a better understanding of the suitable extraction techniques that potentially exert
the highest bioactivity in legumes and hence increase the consumption of legumes as well
as reduce prejudice towards eating legumes.
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