The aim of the study was to estimate the effect of extrusion on antioxidant properties of dry seeds of legume plants. The content of total polyphenols and antioxidant activity in seeds of selected varieties of pea, white and coloured beans were investigated before and after their extrusion. The highest content of polyphenols and antioxidant activity was noted in coloured bean Red Kidney, both in the seeds and in the extrudates. In the extrudates obtained from this variety of bean the content of phenolic compounds decreased by 20% and antioxidant activity measured by DPPH• and ABTS•+ methods was lower 21 i 25% respectively, in relation to the raw material. The total content of polyphenols and antioxidant in dry seeds of white bean and pea was 5-8-times lower, compared to coloured bean, and yet extrusion of them had no effect on antioxidant properties of obtained extrudates. The results showed the coloured bean and its extrudates are a better source of antioxidants and antioxidant activity than pea and white bean.
polyphenols, antioxidant activity, pea seeds, bean seeds, extrusion