The objective of this study was to investigate how 6 commonly used solvent systems affected
the yields of phenolic substances and the antioxidant capacity of extracts from 8 major …

The objective of this study was to characterize the phenolic compounds and antioxidant
activities of US‐produced cool season legumes. A total of 33 cool season legume samples …

The antioxidant activities and total phenolic content of 4 cereals (buckwheat, wheat germ,
barley, and rye) and 4 legume seeds (lentils, mungo bean, red kidney bean, and soy bean) …

The in vitro antioxidant activity of pinto bean, cowpea, baby lima bean, lentil, chickpea, small
red bean, red kidney bean, black kidney bean, navy bean, and mung bean extracts were …

Total phenolic content (PC) was∼ 12 mg g− 1 in lentils, 2.2 mg g− 1 in chickpeas, 2.3 mg g−
1 in soybeans, 2.5 mg g− 1 in yellow peas and 1.2 mg g− 1 in green peas. Total antioxidant …

Thirty-seven raw vegetables were extracted using four solvent systems: 70% acetone, 70%
ethanol, 70% methanol, and distilled water. The extracts were tested for their total phenolic …

The antioxidative activity of a total of 92 phenolic extracts from edible and nonedible plant
materials (berries, fruits, vegetables, herbs, cereals, tree materials, plant sprouts, and seeds) …

Legumes are a rich source of proteins, dietary fiber, micronutrients and bioactive
phytochemicals. The antioxidative properties and total phenolic contents of raw and …

Total phenols (TPC) and antioxidant properties were determined in chick-pea, green and
red lentils and sweet chestnut flours, in both aqueous-organic extracts and their residues, by …

In order to find out new sources of safe and inexpensive antioxidants, the antioxidant
capacities of 45 selected medicinal plants were evaluated using ferric reducing antioxidant …