Evaluation of the antioxidant activity of legumes

The anti-lipid peroxidation activity, free radical scavenger activity and anti-superoxide formation of hot water extracts of legumes (HWEL), such as mung bean (Phaseolus radiatus L.), adzuki bean (Phaseolus aureus Roxb.), black bean (Glycine max (L.) Merr.) and rice bean (Phaseolus calcaratus Roxb.), were evaluated to test antioxidant activity. The results showed that all HWEL exhibited remarkable inhibition of FeCl2-ascorbic acid induced lipid peroxidation of mouse liver homogenate. All extracts showed anti-lipid peroxidation activities. Both mung bean and adzuki bean extracts demonstrated the strongest anti-lipid peroxidation activity and the highest superoxide anion scavenging activity. All extracts of legumes showed anti-superoxide formation activity. Treatment with black bean extracts exhibited the most powerful activity. Therefore, a component of the diet, HWEL, is a potential antioxidant.