Abstract: The nutrition components, polyphenol and antioxidative activity of 10 commercial Pixian bean pastes were studied and compared. Results showed that a significant difference in nutrition composition and antioxidant activity. The highest total polyphenol content (5.385 mg GAE/g) was about 2.4 times than the lowest and the total flavonoid content (2.298 mg RE/g) was 3.5 times difference between the highest and the lowest. The minimum DPPH free radical scavenging activity ICDPPH50 was 7.662 mg/mL and ferric reducing-antioxidant power was 45.967 μmol VC/g. The total flavonoid and polyphenol in bean paste demonstrated positive correlations with DPPH free radical scavenging ability and ferric reducing-antioxidant power. Polyphenol and flavonoid may be the main antioxidant substances in bean paste. This study provides theoretical support for improvement of Pixian bean paste as well as other functional foods development in the future.
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