Antioxidant properties of aroma compounds isolated from soybeans and mung beans

Kwang Geun Lee, Takayuki Shibamoto

Research output: Contribution to journalArticlepeer-review

142 Scopus citations

Abstract

Aroma compounds contained in the extracts of soybean and mung bean that possess antioxidant activity were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The major aroma constituents of soybeans were 1-octen-3-ol (13.699 ppm), maltol (1.662 ppm), phenylethyl alcohol (1.474 ppm), hexanol (1.430 ppm), and γ-butyrolactone (1.370 ppm). The major aroma constituents of mung beans were hexanol (3.234 ppm), benzyl ALCOHOL (2.060 ppm), γ-butyrolactone (1.857 ppm), 2-methyl-2-propenal (1.633 ppm), and pentanol (1.363 ppm). The major aroma chemicals of soybeans and mung beans were examined for antioxidative activities in two different assays. Eugenol, maltol, benzyl alcohol, and 1-octen-3-ol showed potent antioxidative activities in two different assays. Eugenol, maltol, benzyl alcohol, and 1-octen-3-ol inhibited the oxidation of hexanal by 100%, 93%, 84%, and 32%, respectively, for a period of 40 days at the 500 μg/mL level. Eugenol, maltol, benzyl alcohol, and 1-octen-3-ol inhibited malonaldehyde (MA) formation from cod liver oil by 91%, 78%, 78%, and 78%, respectively, at the 160 μg/mL level. The antioxidative activity of eugenol was comparable to that of the natural antioxidant α-tocopherol (vitamin E).

Original languageEnglish
Pages (from-to)4290-4293
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number9
DOIs
StatePublished - 2000

Keywords

  • Aroma chemicals
  • Mung bean extract
  • Natural antioxidants
  • Soybean extract

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