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Phenolic compounds are associated with cell walls in cereals and legumes. Phenolic and bioactive properties of cell walls and whole grain of, teff and cowpea were determined. Whole grain extracts had higher total content (630–2, 782 mg CE/g) and total flavonoid content (0. 033– 0. 17 mg CE/g) than cell wall extracts (261–1, 005 and 0. 011–0. 047 mg CE/g, ). Similar trends were observed for 2, 2’-azinobis (3-ethylbenzothiazoline- 6 sulfonic acid) radical scavenging (whole grain: 30–87; cell wall: 22 mM TE/g), oxygen radical absorbance capacity (whole grain: 47–964; cell wall: 40–183 mM TE/g) and ferric reducing power (whole grain: 85–279; cell wall: 41–95 mg vitamin C equivalent/g). Whole grains contained both phenolic acids flavonoids. Ferulic acid was a major component of cell walls. Whole grain and wall extracts inhibited low-density lipoprotein oxidation and protected against DNA damage. Cereal and legume cell walls may be considered important contributors to human health because of their phenolic composition.
Salawu et al. (Thu,) studied this question.