TY - JOUR
T1 - Antioxidant properties of aroma compounds isolated from soybeans and mung beans
AU - Lee, Kwang Geun
AU - Shibamoto, Takayuki
PY - 2000
Y1 - 2000
N2 - 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).
AB - 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).
KW - Aroma chemicals
KW - Mung bean extract
KW - Natural antioxidants
KW - Soybean extract
UR - http://www.scopus.com/inward/record.url?scp=0033795254&partnerID=8YFLogxK
U2 - 10.1021/jf000442u
DO - 10.1021/jf000442u
M3 - Article
C2 - 10995351
AN - SCOPUS:0033795254
SN - 0021-8561
VL - 48
SP - 4290
EP - 4293
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 9
ER -