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 language | English |
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Pages (from-to) | 4817-4820 |
Number of pages | 4 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 48 |
Issue number | 10 |
DOIs | |
State | Published - 2000 |
Keywords
- Aroma chemicals
- Bean extracts
- Natural antioxidants