Research Article
White Lupin as a Promising Source of Antioxidant Phenolics for Functional Food Production
Table 1
Antioxidant parameters of white lupin cultivars TAC (% of inhibition); DPPH (μmol TE/g DM), ABTS (μmol TE/g DM), and FRAP (μmol TE/g DM).
| Variety | TAC | DPPH | ABTS | FRAP |
| Alban | 14.3 ± 1.5 | 1.88 ± 0.2 | 5.5 ± 0.08 | 1.64 ± 0.01 | Astra | 10 ± 0.71 | 1.32 ± 0.09 | 7.75 ± 0.04 | 1.53 ± 0.02 | Los Palacios | 10.4 ± 0.88 | 1.37 ± 0.12 | 6.66 ± 0.04 | 1.63 ± 0.01 | Nelly | 9.28 ± 0.33 | 1.22 ± 0.04 | 6.51 ± 0.1 | 1.52 ± 0.02 | POP I | 8.5 ± 0.22 | 1.3 ± 0.34 | 7.92 ± 0.2 | 1.62 ± 0.01 | Primorskij | 7.55 ± 0.5 | 1.18 ± 0.36 | 7.72 ± 0.04 | 1.61 ± 0.03 | R-933 | 8.9 ± 0.16 | 1.17 ± 0.02 | 7.61 ± 0.04 | 6.04 ± 0.01 | Satmarean | 8.3 ± 0.32 | 1.36 ± 0.29 | 7.09 ± 0.08 | 6.07 ± 0.01 | Solnečnyj | 9.18 ± 0.93 | 1.39 ± 0.29 | 6.27 ± 0.05 | 1.37 ± 0.08 | Weibit | 8.83 ± 0.22 | 1.16 ± 0.03 | 7.15 ± 0.16 | 1.74 ± 0.04 | WTD | 9.18 ± 0.1 | 1.21 ± 0.01 | 7.21 ± 0.39 | 1.33 ± 0.05 |
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