Antioxidant Properties of Adzuki Beans, and Quality Characteristics of Sediment according to Cultivated Methods

Woo, Koan Sik; Song, Seok Bo; Ko, Jee Yeon; Kim, Young Bok; Kim, Wook Han; Jeong, Heon Sang

doi:10.9799/ksfan.2016.29.1.134

Cited by 13 publications

(12 citation statements)

References 9 publications

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“…According to Woo et al [16], the TPC values of different types of adzuki beans cultivated by different methods ranged from 6.21 mg GAE/g to 10.86 mg GAE/g. In this study, the TPC value of the adzuki bean was 8.9 mg GAE/g, which falls within the range as reported earlier [17].…”

Section: Phenolic Compounds In Under-utilized Food Legumessupporting

confidence: 91%

An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

Zhang

Meenu

et al. 2020

Foods

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China is a major producer of various kinds of food legumes. Some of the under-utilized food legumes are consumed by the local society from different areas in China. The antioxidant capacity and phytochemical profile of these under-utilized food legumes haven’t been investigated until now. In this study, colorimetric and high-performance liquid chromatography was employed to explore the antioxidant capacity and phytochemical profile of 21 under-utilized food legumes. Different legumes under investigation exhibit a wide range of variations in their total phenolic content (TPC), total flavonoids content (TFC) and condensed tannins content (CTC). Among all the legume samples, the velvet bean from Hechi, Guangxi exhibited the highest antioxidant capacity while the white flat bean from Shangrao, Shanxi presented the least antioxidant capacity. Gallic acid was observed to be a major phenolic acid and its content in the velvet bean was significantly higher compared to the other legume samples explored in this study. The composition of flavonoids was different among all the legumes. Kaempferol was observed to be the most predominant flavonoid. The findings of this study will be beneficial for plant breeders, food scientists and consumers for the better selection of germplasm with a high level of phytochemicals that in turn possess maximum health benefits.

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Section: Phenolic Compounds In Under-utilized Food Legumessupporting

confidence: 91%

An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

Zhang

Meenu

et al. 2020

Foods

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“…Swelling power and water solubility were measured by dispersing 1 g of pulverized samples in 30 mL distilled water and heating at 90°C (±1) for 30 min followed by centrifugation at 1,500 ×g for 20 min. e supernatants were dried at 105°C for 12 h and weighed, and the precipitates were also weighed [19].…”

Section: Water-binding Capacity Swelling Power and Watermentioning

confidence: 99%

“…Of all cereal antioxidants, polyphenolics are the most powerful, as the phenolic ring stabilizes free radicals [19]. e total flavonoid content of mixtures increased as the adzuki bean proportion increased (Table 3).…”

Section: Phenolic Compounds Of Rice Cooked With Different Proportionsmentioning

confidence: 99%

“…Flavonoids are composed principally of anthocyanidins, flavonols, flavones, cathechins, and flavanones. Depending on the structure, specific flavonoids exert various physiological actions, including antioxidation and antibacterial activities [19]. Plants contain many antioxidants, principally as covalently bound insoluble polymers [28].…”

Section: Phenolic Compounds Of Rice Cooked With Different Proportionsmentioning

confidence: 99%

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Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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is study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and highpressure rice cookers, with and without the addition of alcohol (15%, v/v). e water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. e peak, trough, nal, and setback viscosities decreased, but the breakdown viscosity increased. e total polyphenol and avonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. e avonoid contents were 10.33 and 8.90 times higher than plain rice. e predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. e DPPH-and ABTSradical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in di erent ways; these data will aid manufacturers.

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“…Swelling power and water solubility were measured by dispersing 1 g of pulverized samples in 30 mL distilled water and heating at 90 ± 1°C for 30 min followed by centrifugation at 1,500 × g for 20 min. The supernatants were dried at 105°C for 12 h and weighed, and the precipitates also weighed [18]. All experiments were performed in triplicate.…”

Section: Analysis Of Water Binding Capacity Swelling Power and Watermentioning

confidence: 99%

Effect of Cooking Methods on Phenolic Compounds and their Radical Scavenging Activity of Cooked Mixed Grain Rice/Sorghum Mixtures

Kim¹,

Lee²,

Lee³

et al. 2018

J Nutr Food Sci

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This study explored the optimal preparation and the antioxidant levels of rice and sorghum mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and sorghum prepared using normal and high-pressure rice cookers, with and without the addition of alcohol. The water-binding capacity and swelling power decreased upon addition of sorghum, but water solubility increased. The peak, trough, breakdown, final, and setback viscosities decreased upon addition of sorghum. The total polyphenol and flavonoid contents, and radical scavenging activity increased after addition of sorghum. The predominant phenolic acid of rice/sorghum mixtures was t-3-hydroxy cinnamic acid, naringin, p-coumaric acid and ferulic acid. The DPPH-and ABTS-radical scavenging activities increased upon addition of sorghum. Moreover, rice/sorghum mixtures prepared in a high pressure cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/sorghum mixtures prepared in different ways; these data will aid manufacturers.

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Antioxidant Properties of Adzuki Beans, and Quality Characteristics of Sediment according to Cultivated Methods

Cited by 13 publications

References 9 publications

An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Effect of Cooking Methods on Phenolic Compounds and their Radical Scavenging Activity of Cooked Mixed Grain Rice/Sorghum Mixtures

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