PHENOLIC COMPOSITION AND BIOACTIVE PROPERTIES OF CELL WALL PREPARATIONS AND WHOLE GRAINS OF SELECTED CEREALS AND LEGUMES

Phenolic compounds are associated with cell walls in cereals and legumes. Phenolic composition and bioactive properties of cell walls and whole grain of sorghum, teff and cowpea were determined. Whole grain extracts had higher total phenolic content (630-2,782mg CE/g) and total flavonoid content (0.033-0.17mg CE/g) than cell wall extracts (261-1,005 and 0.011-0.047mg CE/g, respectively). Similar trends were observed for 2,2'-azinobis (3-ethyl-benzothiazoline-6 sulfonic acid) radical scavenging (whole grain: 30-87; cell wall: 22M TE/g), oxygen radical absorbance capacity (whole grain: 47-964; cell wall: 40-183M TE/g) and ferric reducing power (whole grain: 85-279; cell wall: 41-95mg vitamin C equivalent/g). Whole grains contained both phenolic acids and flavonoids. Ferulic acid was a major component of cell walls. Whole grain and cell wall extracts inhibited low-density lipoprotein oxidation and protected against oxidative DNA damage. Cereal and legume cell walls may be considered important potential contributors to human health because of their phenolic composition.