A CRITICAL REVIEW OF SCREENING METHODS TO DETERMINE THE ANTIOXIDANT CAPACITY IN LEGUME.

Legumes are a rich source of bioactive compounds such as phenolic or polyphenolic compounds, particularly tocopherols. Legumes antioxidants are widespread for their radical scavenging proprieties as active biologic compounds belonging to various chemical classes. Polyphenols are the most studied molecules of both nutritional and pharmaceutical interest. Furthermore, an overview concerning the antioxidant capacity and determination is mandatory for the precise and accurate method selection, involving cost-effectiveness and time-saving, towards gathering networks between research and development fields. The current review aims to summarize the presence of the natural antioxidant, their multiple biological effects, and the various approaches to methods determinations. [ABSTRACT FROM AUTHOR]