Hostname: page-component-848d4c4894-x24gv Total loading time: 0 Render date: 2024-06-09T09:36:37.140Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparison of flavonoid contents and antioxidant activities of Vicia species

Published online by Cambridge University Press:  29 September 2015

Kyung Jun Lee ,
Jung-Ro Lee ,
Hyo-Jeong Kim ,
Sebastin Raveendar ,
Gi-An Lee ,
Young-Ah Jeon ,
Eunseong Park ,
Kyung-Ho Ma ,
Sok-Young Lee  and
Jong-Wook Chung
Kyung Jun Lee
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
Jung-Ro Lee
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
Hyo-Jeong Kim
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
Sebastin Raveendar
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
Gi-An Lee
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
Young-Ah Jeon
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
Eunseong Park
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
Kyung-Ho Ma
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
Sok-Young Lee
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
Jong-Wook Chung*
Affiliation:
National Agrobiodiversity Center, NAAS, RDA, Jeonju560-500, Republic of Korea
*
*Corresponding author. E-mail: jwchung73@korea.kr
Get access Rights & Permissions [Opens in a new window]

Abstract

A total of 27 accessions from ten Vicia species were investigated for flavonoid contents, total polyphenol contents, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid)] free radical-scavenging activities. The results revealed that NAC17 (V. monantha) and NAC14 (V. hyrcanica) had the highest total flavonoid content (1.42 ± 0.09 mg/g) and total polyphenol content [124.2 ± 0.5 μg/gallic acid equivalents (GAE) mg], respectively. Among four flavonoids, naringenin was detected at high concentrations in Vicia species. The DPPH and ABTS assays showed values in the range of 57.2 (IC50) (NAC13, V. faba) to 6530.0 (IC50) (NAC24, V. sativa subsp. nigra) and 19.1 μg/Trolox mg (NAC7, V. cracca) to 253.4 μg/Trolox mg (NAC13, V. faba), respectively. Among ten Vicia species, V. monantha and V. hyrcanica had the highest flavonoid content (1.31 ± 0.09 mg/g) and total polyphenol content (116.5 ± 2.0 μg/GAE mg), respectively. The highest antioxidant activity was detected in V. faba. These results will expand the flavonoid database and provide valuable information on Vicia species for the development of functional foods or feed-additive resources.

Keywords

ABTSantioxidant activityDPPHflavonoidsVicia species
Type
Research Article
Information
Plant Genetic Resources , Volume 15 , Issue 2 , April 2017 , pp. 119 - 126
Copyright
Copyright © NIAB 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Ajila, CM and Prasada Rao, UJ (2008) Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract. Food and Chemical Toxicology 46: 303–309.Google Scholar
Akyuz, M (2013) Nutritive value: flavonoid content and radical scavenging activity of the truffle (Terfezia boudieri Chatin). Journal of Soil Science and Plant Nutrition 13: 143–151.Google Scholar
Alzueta, C, Caballero, R, Rebole, A, Trevino, J and Gill, A (2001) Crude protein fraction in common vetch fresh forage during pod filling. Journal of Animal Science 79: 2449–2455.Google Scholar
Amarowicz, R, Troszynska, A, Barylko-Pikielna, N and Shahidi, F (2004) Polyphenolics extracts from legume seeds: correlations between total antioxidant activity, total phenolics content, tannins content and astringency. Journal of Food Lipids 11: 278–286.Google Scholar
Amarowicz, R, Troszynska, A and Pegg, RB (2008) Antioxidative and radical scavenging effects of phenolics from Vicia sativum . Fitoterapia 79: 121–122.CrossRefGoogle ScholarPubMed
Annadurai, T, Muralidharan, AR, Joseph, T, Hsu, MJ, Thomas, PA and Geraldine, P (2012) Antihyperglycemic and antioxidant effects of a flavanone, naringenin, in streptozotocin–nicotinamide-induced experimental diabetic rats. Journal of Physiology and Biochemistry 68: 307–318.Google Scholar
Asen, S (1984) High pressure liquid chromatographic analysis of flavonoid chemical markers in petals from Gerbera flowers as an adjunct for cultivar and germplasm identification. Phytochemistry 23: 2523–2526.CrossRefGoogle Scholar
Campeol, E, Catal, S, Cremonni, R and Morelii, I (2000) Flavonoids analysis of Vicia species of Narbonensis complex: V. kalakhensis Khatt., Maxt. and Bisby and V. eristalioides Maxt. Caryologia 53: 63–68.Google Scholar
Campeol, E, Cioni, PL, Flamini, G, Rossi, B and Cremonini, R (2003) Flavonoids analysis of four Vicia species of Narbonensis complex in two different vegetative phases. Caryologia 56: 365–371.CrossRefGoogle Scholar
Choi, JS, Park, KY, Moon, SH, Rhee, SH and Young, HS (1994) Antimutagenic effect of plant flavonoids in the Salmonella assay system. Archives of Pharmacal Research 17: 71–75.Google Scholar
Croteau, R, Kutchan, TM and Lewis, NG (2000) Natural products (secondary metabolites). In: Buchanan, BB, Gruissem, W and Jones, RL (eds) Biochemistry and Molecular Biology of Plants. Rockville, MD: American Society of Plants Physiologists, pp. 1250–1318.Google Scholar
Gee, JM and Johnson, IT (2001) Polyphenolic compounds: interactions with the gut and implications for human health. Current Medicinal Chemistry 8: 1245–1255.Google Scholar
Harborne, JB and Turner, BL (1984) Plant Chemiosystematics. London: Academic Press.Google Scholar
Hou, WC, Lin, RD, Cheng, KT, Hung, YT, Cho, CH, Chen, CH, Hwang, SY and Lee, MH (2003) Free radical scavenging activity of Taiwanese native plants. Phytomedicine 10: 170–175.Google Scholar
Jun, YM, Kim, EH, Lim, JJ, Kim, SH, Kim, SH, Lin, JD, Cheoi, DS, Cheoi, YS, Yu, CY and Chung, IM (2012) Variation of phenolic compounds contents in cultivated Astragalus membranaceus . Korean Journal of Medicinal Crop Science 20: 447–453.Google Scholar
Koh, E, Wimalasiri, KMS, Chassy, AW and Mitchell, AE (2009) Content of ascorbic acid: quercetin, kaempferol and total phenolics in commercial broccoli. Journal of Food Composition and Analysis 22: 637–643.CrossRefGoogle Scholar
Kumar, MS, Unnikrishnan, MK, Patra, S, Murthy, K and Srinivasan, KK (2003) Naringin and naringenin inhibit nitrite-induced methemoglobin formation. Pharmazie 58: 564–566.Google Scholar
Lee, DJ and Lee, JY (2004) Antioxidant activity by DPPH assay. Korean Journal of Crop Science 49: 187–194.Google Scholar
Lee, CH, Jeong, TS, Choi, YK, Hyun, BH, Oh, GT, Kim, EH, Kim, JR, Han, JI and Bok, SH (2001) Antiatherogenic effect of citrus flavonoids, naringin and naringenin, associated with hepatic ACAT and aortic VCAM-1 and Mcp-1 in high cholesterol-fed rabbits. Biochemical and Biophysical Research Communications 284: 681–688.Google Scholar
Lee, MH, Yoon, S and Moon, JO (2004) The flavonoid naringenin inhibits dimethyl nitrosamine-induced liver damage in rats. Biological and Pharmaceutical Bulletin 27: 72–76.Google Scholar
Lee, M-H, Huh, D, Jo, D, Lee, G-D and Yoon, S-R (2007) Flavonoids components and functional properties of citrus peel hydrolysate. Journal of the Korean Society of Food Science and Nutrition 36: 1358–1364.Google Scholar
Lien, TF, Yeh, HS and Su, WT (2008) Effect of adding extracted hesperetin, naringenin and pectin on egg cholesterol, serum traits and antioxidant activity in laying hens. Archives of animal nutrition 62: 33–43.Google Scholar
Lin, BQ and Chiou, GCY (2009) Antioxidant activity of naringenin on various oxidants induced damages in ARPE-19 cells and HUVEC. International Journal of Ophthalmology 2: 113–117.Google Scholar
Malaveille, C, Hautefeuille, A, Pignatelli, B, Talaska, G, Vineis, P and Bartsch, H (1996) Dietary phenolics as anti-mutagens and inhibitors of tobacco-related DNA adduction in the urothelium of smokers. Carcinogenesis 17: 2193–2200.Google Scholar
Mensor, LL, Menezes, FS, Leitao, GG, Reis, AS, dos Santos, TC, Coube, CS and Leitao, SG (2001) Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytotherapy Research 15: 127–130.Google Scholar
Middleton, E Jr, Kandaswami, C and Theoharides, TC (2000) The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacological Reviews 52: 67–751.Google ScholarPubMed
Mikic, A, Mihailovic, V, Hauptvogel, P, Cupina, B, Petrovic, M, Krstic, D, Jovicic, D, Milosevic, B and Hauptvogel, R (2009) Wild populations of vetches (Vicia) as forage and green manure crops for temperate regions. Irish Journal of Agricultural and Food Research 48: 265.Google Scholar
Mossi, AJ, Cansian, RL, Carvalho, AZ, Dariva, C, Oliveira, JV, Mazutti, MA, Filho, NI and Echeverrigaray, S (2004) Extraction and characterization of volatile compounds in Maytenus ilicifolia, using high-pressure CO2 . Fitoterapia 75: 166–178.Google Scholar
Nijveldt, RJ, van Nood, E, van Hoorn, DE, Boelens, PG, van Norren, K and van Leeuwen, PA (2001) Flavonoids: a review of probable mechanisms of action and potential applications. American Journal Of Clinical Nutrition 74: 418–425.Google Scholar
Nordberg, J and Arner, ESJ (2001) Reactive oxygen species, antioxidants, and the mammalian thioredoxin system. Free Radical Biology and Medicine 31: 1287–1312.CrossRefGoogle ScholarPubMed
Olszewska, M (2007) Quantitative HPLC analysis of flavonoids and chlorogenic acid in the leaves and inflorescences of Prunus aerotina EHRH. Acta Chromatographica 19: 253–269.Google Scholar
Patil, AB and Jadhav, AS (2013) Flavonoids an antioxidants: a review. International Journal of Pharmaceutical and Biological Sciences Research and Development 2: 7–20.Google Scholar
Perrino, P and Maruca, G (1989) Flavonoid taxonomic analysis of Vicia species of section Faba. Canadian Journal of Botany 67: 3529–3533.CrossRefGoogle Scholar
Re, R, Pellegrini, N, Proteggente, A, Pannala, A, Yang, M and Rice-Evans, C (1999) Antioxidant activity applying an improved ABTS radical cation decolorisation assay. Free Radical Biology and Medicine 26: 1231–1237.Google Scholar
Stanojevic, L, Stankovic, M, Nikolic, V, Nikolic, L, Ristic, D, Canadanovic-Brunet, J and Tumbas, V (2009) Antioxidant activity and total phenolic and flavonoid contents of Hieracium pilosella L. extracts. Sensor 9: 5702–5714.CrossRefGoogle ScholarPubMed
Takahashi, T, Kobori, M, Shinmoto, H and Tsushida, T (1998) Structure–activity relationship of flavonoids and the induction of granulolytic or monocytic differentiation in HL 60 human myeloid leukemia cells. Bioscience, Biotechnology, and Biochemistry 62: 2199–2204.Google Scholar
Van Sumere, CF, van de Casteele, K, de Loose, RE and Heursel, J (1985) Reversed phase HPLC analysis of flavonoids and the biochemical identification of cultivars of evergreen Azalea. In: Van Sumere, CF and Lea, PJ (eds) The Biochemistry of Plant Phenolics. Oxford, UK: Clarendon Press, pp. 17–43.Google Scholar
Waterhouse, AL (2002) Determination of total phenolics. In: Wrolstad, RE (ed.) Current Protocols in Food Analytical Chemistry. New York: John Wiley & Sons, pp. 1–4.Google Scholar
Webb, M and Harborne, JB (1991) Leaf flavonoid aglycone patterns and sectional classification in the genus Vicia (Leguminosae). Biochemical Systematics and Ecology 19: 81–86.Google Scholar
Wildman, REC (2001) Nutraceuticals: a brief review of historical and teleological aspects. In: Wildman, REC (ed.) Handbook of Nutraceuticals and Functional Foods. Boca Raton, FL: CRC Press, pp. 1–12.Google Scholar
Willcox, JK, Ash, SL and Catignani, GL (2004) Antioxidants and prevention of chronic disease. Critical Reviews in Food Science and Nutrition 44: 275–295.Google Scholar
Winkel-Shirley, B (2001) Flavonoid biosynthesis. A colourful model for genetics, biochemistry, cell biology, and biotechnology. Plant Physiology 126: 485–493.Google Scholar
Winkel-Shirley, B (2002) Biosynthesis of flavonoids and effects of stress. Current Opinion in Plant Biology 5: 218–223.Google Scholar
Wojciechowski, MF (2003) Reconstructing the phylogeny of legumes (Leguminosae): an early 21st century perspective. In: Klitgaard, BB and Bruneau, A (eds) Advances in Legume Systematics. Kew, UK: Royal Botanic Gardens, pp. 5–35.Google Scholar
Young, ND, Mudgeand, J and Ellis, THN (2003) Legume genomes: more than peas in a pod. Current Opinion in Plant Biology 6: 199–204.Google Scholar
Supplementary material: File

Lee supplementary material

Table S1

Download Lee supplementary material(File)
File 20.3 KB