The bioactivities of legumes: a review

Abstract

Legumes are dehiscent plants which belong to the family of Fabaceae and are rich in nutrients. Although legumes are known for their beneficial health effects, the consumption of legumes is still low due to gastrointestinal problems after consumption as well as long cooking time. Hence, this review aimed to discuss the bioactivities of legumes exerted in regard to the different extraction methods namely solvent (SE), microwave-assisted (MAE), ultrasound-assisted (UAE), supercritical fluid (SFE) and pressurized liquid extraction (PLE). Generally, the MAE legume extract could potentially exert the highest antioxidant activity than UAE and SE. Meanwhile, UAE legume extract displayed higher strength in anti-diabetic activity as compared to MAE while SFE legume extract showed higher anti-diabetic activity than PLE. The effectiveness of antimicrobial and antiinflammatory activity of legumes by different extraction techniques can be predicted by the amount of total phenolic compound. The higher total phenolic compound of legumes contributed to the strength of the bioactivity of legumes. The legume extract can also be applied to additives, nutraceutical products and skin care products. This review aimed to provide a better understanding of the suitable extraction techniques that potentially exert the highest bioactivity in legumes and hence increase the consumption of legumes as well as reduce prejudice towards eating legumes.