Determination of antioxidant properties of aroma extracts from various beans

K. G. Lee, A. E. Mitchell, T. Shibamoto

Research output: Contribution to journalArticlepeer-review

110 Scopus citations

Abstract

Aroma extracts from fresh soybeans, mung beans, kidney beans, and azuki beans were prepared using simultaneous steam distillation and solvent extraction (SDE) under mild conditions (55°C and 95 mmHg). Extracts were examined for antioxidative activities in two different assays. The aroma extracts isolated from all beans inhibited the oxidation of hexanal for nearly one month at a level of 250μL/mL. Mung bean and soybean extracts inhibited malonaldehyde (MA) formation from cod-liver oil by 86% and 88%, respectively, at the 250μL/mL level. Azuki and kidney bean extracts inhibited MA formation from cod-liver oil by 76% and 53%, respectively, at the 250μL/mL level. The antioxidative activities of mung bean and soybean extracts were comparable with that of the natural antioxidant, α-tocopherol (vitamin E).

Original languageEnglish
Pages (from-to)4817-4820
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number10
DOIs
StatePublished - 2000

Keywords

  • Aroma chemicals
  • Bean extracts
  • Natural antioxidants

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