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Phenolic contents and antioxidant capacities of wild and cultivated white lupin (Lupinus albus L.) seeds.

Food chemistry - 30 Aug 2018

Karamać Magdalena, Orak Hakime H, Amarowicz Ryszard, Orak Adnan, Piekoszewski Wojciech

Abstract excerpt

The aim of this study was to compare the antioxidant capacities and phenolic compound profiles of wild and cultivated Lupinus albus L. seeds. The total phenolic content (TPC), radical scavenging activity, ferric-reducing antioxidant power (FRAP) and antioxidant activity in an β-carotene-linoleic acid emulsion were determined. Liquid chromatography-mass spectrometry was used to identify phenolics. The TPC of lupin...

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PMID: 29655709
DOI: 10.1016/j.foodchem.2018.03.041

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