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