Antioxidant activity of extract of adzuki bean and its fractions

Journal of Food Lipids

Volumn 15, Issue 1, 2008, Pages 119-136

  Amarowicz, Ryszard ^a   Estrella, Isabel ^b   Hernández, Teresa ^b   Troszyńska, Agnieszka ^b  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

VIGNA ANGULARIS;

EID: 38949215791     PISSN: 10657258     EISSN: 17454522     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2007.00106.x     Document Type: Article

References (61)

1. ALSALVAR, A., KARAMAĆ, M., AMAROWICZ, R. SHAHIDI, F. 2006. Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. J. Agric. Food Chem. 54, 4826 4832.
2. AMAROWICZ, R. RAAB, B. 1997. Antioxidative activity of leguminous seed extracts evaluated by chemiluminescence methods. Z. Naturforsch. 52c, 709 712.
3. AMAROWICZ, R. SHAHIDI, F. 1995. A rapid chromatographic method for separation of individual catechins from green tea. Food Res. Int. 29, 71 76.
4. AMAROWICZ, R. TROSZYŃSKA, A. 2003. Antioxidant activity of extract of pea and its fractions of low molecular phenolics and tannins. Pol. J. Food Nutr. Sci. 12 53 SI 1, 10 15.
5. AMAROWICZ, R. TROSZYŃSKA, A. 2004. Antioxidant and antiradical activity of extracts of phnolic compounds from red bean. Czech J. Food Sci. 22, 206 208.
6. AMAROWICZ, R., PISKUŁA, M., HONKE, J., RUDNICKA, B., TROSZYŃSKA, A. KOZŁOWSKA, H. 1995. Extraction of phenolic compounds from lentil seeds (Lens culinaris) with various solvents. Pol. J. Food Nutr. Sci. 4 45, 53 62.
7. AMAROWICZ, R., TROSZYŃSKA, A., KARAMAĆ, M. KOZŁOWSKA, H. 1996a. Antioxidative properties of legume seed extracts. In Agri-Food Quality. An Inter-disciplinary Approach (G.R. Fenwick, C. Hedley, R.L. Richards S. Khokahr, eds.) pp. 376 379, The Royal Society of Chemistry, Cambridge, U.K.
8. AMAROWICZ, R., KARAMAĆ, M., KMITA-GŁAZEWSKA, H., TROSZYŃSKA, A. KOZŁOWSKA, H. 1996b. Antioxidant activity of phenolic fractions of everlasting pea, faba bean and broad bean. J. Food Lipids 3, 199 211.
9. AMAROWICZ, R., NACZK, M. SHAHIDI, F. 2000a. Antioxidant activity of crude phenolic extracts of canola/rapeseed hulls. J. Am. Oil Chem. Soc. 77, 957 961.
10. AMAROWICZ, R., NACZK, M., ZADERNOWSKI, R. SHAHIDI, F. 2000b. Antioxi- dant activity of condensed tannins of beach pea, canola hulls, evening primrose, and faba beans. J. Food Lipids 7, 199 211.
11. AMAROWICZ, R., KARAMAĆ, M. WEIDNER, S. 2001. Antioxidative activity of phe-phenolic fractions of pea (Pisum sativum). Czech J. Food Sci. 19, 139 142.
12. AMAROWICZ, R., KARAMAĆ, M. SHAHIDI, F. 2003. Antioxidant activity of phenolic fractions of lentil (Lens culinaris). J. Food Lipids 10, 1 10.
13. AMAROWICZ, R., TROSZYŃSKA, A., BARYŁKO-PIKIELNA, N. SHAHIDI, F. 2004a. Extracts of polyphenolics from legume seeds - correlation between their total antioxidant activity, total phenolics content, tannins content and astringency. J. Food Lipids 11, 278 286.
14. AMAROWICZ, R., PEGG, R.B., RAHIMI-MOGHADDAM, P., BARL, B. WEIL, J.A. 2004b. Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chem. 84, 551 562.
15. AMAROWICZ, R., KARAMAĆ, M., WEIDNER, S. SHAHIDI, F. 2004c. Antioxidative activity of phenolic fractions of white bean (Phaseolus vulgaris L.). J. Food Lipids 11, 165 177.
16. AMAROWICZ, R., TROSZYŃSKA, A. PEGG, R.B. 2008a. Antioxidant activity of extract of phenolic compounds from vetch (Vicia sativum). Fitoterapia (in press).
17. AMAROWICZ, R., ESTRELLA, I., ERNÁNDEZ, T. TROSZYNSKA, A. 2008b. Antioxidant activity of extract of phenolic compounds from red lentil. Food Res. Int. (in press).
18. ARIGA, T. HAMANO, M. 1990. Radical scavenging action and its mode in procyanidins B-1 and B-3 from adzuki beans to peroxyl radicals. Agric. Biol. Chem. 54, 2499 2504.
19. ARIGA, T., KOSHIYAMA, I. FUKUSHIMA, D. 1988. Antioxidative properties of procyanidins B-1 and B-3 from adzuki beans in aqueous system. Agric. Biol. Chem. 52, 2717 2722.
20. BERGER, M., KÜCHLER, T., MAASSEN, A., BUSCH-STOCKFISCH, M. STEINHART, H. 2007. Correlation of ingredients with sensory attributes in green beans and peas under different storage conditions. Food Chem. (in press).
21. BETANCUR-ANCONA, D., PERANZA-MERCADO, G., MOGUEL-ORDOÑEZ, Y. FUERTES-BLANCO, S. 2004. Physicochemical characterization of lima bean (Phaseolus lunatus) and jack bean (Canavalia ensiformis) fibrous residues. Food Chem. 84, 287 295.
22. CARBONARO, M., VIRGILI, F. CARNOVALE, E. 1996. Evidence for protein-tannin interaction in legumes: Implications in the antioxidant properties of faba bean tannins. Lebensm.-Wiss. Technol. 29, 743 750.
23. CHAVAN, U.D., AMAROWICZ, R. SHAHIDI, F. 1999. Antioxidant activity of phenolic fractions of beach pea (Lathyrus maritimus L). J. Food Lipids 6, 1 11.
24. DE MEJÍA, E.G., CASTAÍO-TOSTADO, E. LOARCA-PIÑA, G. 1999. Antimutagenic effects of natural phenolic compounds in beans. Mutat. Reas. 441, 1 9.
25. DE PASCUALE, T.S., SANTOS-BUELGA, C. RIVAS-GONZALO, J.C. 2000. Quantitative analysis of flavan 3-ols in Spanish foodsruffs and beverages. J. Agric. Food Chem. 48, 5331 5337.
26. DUEÑAS, M., ESTRELLA, I. HERNÁNDEZ, T. 2002. Phenolic composition of the cotyledon and the seed coat of lentil (Lens culinaris L). Eur. Food Res. Technol. 215, 478 483.
27. DUEÑAS, M., SUN, B.A., HERNÁNDEZ, T., ESTRELLA, I. SPARANGER, I. 2003a. Proanthocyanidins composition in the seed coat of lentils (Lens culinaris L). J. Agric. Food Chem. 51, 7999 8004.
28. DUEÑAS, M., HERNÁNDEZ, T. ESTRELLA, I. 2003b. Phenolic composition and antioxidant activity of the mocan seeds (Visnea mocanera L.f). Food Chem. 82 3, 373 379.
29. DUEÑAS, M., ESTRELLA, I. HERNÁNDEZ, T. 2004. Occurrence of phenolic compounds in the seed coat and the cotyledon of pea (Pisum sativum L). Eur. Food Res. Technol. 219, 116 123.
30. DUEÑAS, M., FERNÁNDEZ, M.L., HERNÁNDEZ, T., ESTRELLA, I. MUÑOZ, R. 2005. Bioactive phenolic compounds of cowpeas (Vigna sinensis L.). Modifications by fermentation with natural microflora and with Lactobacillus specie. J. Sci. Food Agric. 85, 297 304.
31. DUEÑAS, M., ESTRELLA, I. HERNÁNDEZ, T. 2006. Assessment in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents. Food Chem. 98, 95 103.
32. HALLIWELL, B., GUTTERIDGE, J.M.C. CROSS, C.E. 1992. Free radicals, antioxi-dants, and human disease; where are we now? J. Lab. Clin. Med. 119, 598 619.
33. HEMPEL, J. BOHM, H. 1996. Quality and quantity of prevailing flavonoid glycosides of yellow and green French beans (Phaseolus vulgaris L). J. Agric. Food Chem. 44, 2114 2116.
34. KARAMAĆ, M., AMAROWICZ, R., WEIDNER, S. SHAHIDI, S. 2004. Antioxidant activity of phenolioc fractions of white bean (Phaseolus vulgaris). J. Food Lipids 11, 165 177.
35. LÓPEZ-AMORÓS, M.L., HERNÁNDEZ, T. ESTRELLA, I. 2006. Effect of germination on legume phenolic compounds and their antioxidant activity. J. Food Compost. Anal. 19, 277 283.
36. MADHUJITH, T. SHAHIDI, F. 2005a. Antioxidant potential of pea beans (Phaseoul vulgaris L). J. Food Sci. 70, S85 S90.
37. MADHUJITH, T. SHAHIDI, F. 2005b. Beans: A source of natural antioxidants. In Phenolic Compounds in Food and Natural Health Products (F. Shahid C.-T. Ho, eds.) pp. 83 93, American Chemical Society, U.S.A.
38. SHAHIDI, F. 2004a. Phenolic compounds in beans and their effects on inhibition of radical-induced DNA damage. J. Am. Oil Chem. Soc. 81, 691 696.
39. MADHUJITH, T., NACZK, M. SHAHIDI, F. 2004b. Antioxidant activity of common beans (Phaseoul vulgaris L). J. Food Lipids 11, 220 233.
40. MCCARTY, M. 2004. Proposal for a dietary "phytochemical index". Med. Hypotheses 63, 813 817.
41. MILLER, H.E. 1971. A simplified method for evaluation of antioxidant. J. Am. Oil Chem. Soc. 45, 91.
42. MUIR, A.D. 1996. Antioxidative activity of condensed tannins. In Natural Antioxidants. Chemistry, Health Effects, and Applications (F. Shahidi, ed.) pp. 204 212, AOCS Press, Champaign, IL.
43. NACZK, M. SHAHIDI, F. 1989. The effect of methanol - ammonia - water treatment on the content of phenolic acids of canola. Food Chem. 31, 159 164.
44. ONYENEHO, S.N. HETTIARACHCHY, N.S. 1991. Effect of navy bean hull extract on the oxidative stability of soy and sunflower oils. J. Agric. Food Chem. 39, 1701 1704.
45. OYAIZU, M. 1986. Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44, 307 315.
46. PRICE, M.L., VAN SCOYOC, S. BUTLER, L.G. 1978. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. J. Agric. Food Chem. 26, 1214 1218.
47. RAAB, B., HEMPEL, J. BOHM, H. 1996. Antioxidative and antigenotoxic properties of flavonoids prevailing in vegetable. In Agri-Food Quality. An Interdisciplinary Approach (G.R. Fenwick, C. Hedley, R.L. Richards S. Khokahr, eds.) pp. 369 371, The Royal Society of Chemistry, Cambridge, U.K.
48. RANDHIR, R. SHETTY, K. 2004. Microwave-induced stimulation of L-DOPA, phenolics and antioxidant activity in faba bean (Ficia faba) for Parkinson's diet. Process Biochem. 39, 1775 1784.
49. RANDHIR, R., LIN, Y.-T. SHETTY, K. 2004. Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in respect to peptide and phytochemical elicitors. Process Biochem. 39, 637 646.
50. ROCHA-GUZMÁN, N.E., GONZÁLEZ-LAREDO, R.F., IBARRA-PÉREZ, F.J., NAVA-BERÚMEN, C.A. GALLEGOS-INFANTE, J.-A. 2007a. Effect of cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars. Food Chem. 100, 31 35.
51. ROCHA-GUZMÁN, N.E., HERZOG, A., GONZÁLEZ-LAREDO, R.F., IBARRA-PÉREZ, F.J., ZAMBRANO-GALVÁN, G. GALLEGOS-INFANTE, J.-A. 2007b. Antioxidant and antimutagenic activity of phenolic compounds in three different colour groups of common bean cultivars (Phaseolus vulgaris L). Food Chem. 100, 31 35.
52. SHAHIDI, F. 2000. Antioxidants in food and food antioxidants. Nahrung 44, 158 163.
53. SIRIWARDHANA, S.S.K. SHAHIDI, F. 2002. Antiradical activity of extracts of almond and its by-products. J. Am. Oil Chem. Soc. 79, 903 908.
54. STRUMEYER, D.H. MALIN, M.J. 1975. Condensed tannins in grain sorghum: Isolation, fractionation, and characterisation. J. Agric. Food Chem. 23, 909 914.
55. TROSZYŃSKA, A. KUBICKA, E. 2001. Superoxide scavenging activity of seed coat extracts from legume seeds. Pol. J. Food Nutr. Sci. 10 51, 55 59.
56. TSUDA, T., OSAWA, T., NAKAYAMA, S., KAWAKISHI, S. OHSHIMA, K. 1993. Antioxidant activity of pea bean (Phaseolus vulgaris L.) extract. J. Am. Oil Chem. Soc. 70, 910 913.
57. YEN, G.-C. CHEN, H.-Y. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem. 43, 27 32.
58. YOSHIKI, Y., SIRAKURA, T., OKUDA, K., OKUBO, K., SAKABE, T., NGOYA, I. TA-MURA, N. 1996. Hydrophilic oxygen radical scavengers in the leguminous seeds and derived foods. In Agri-Food Quality. An Interdisciplinary Approach (G.R. Fenwick, C. Hedley, R.L. Richards S. Khokahr, eds.) pp. 360 365, The Royal Society of Chemistry, Cambridge, U.K.
59. ZHOU, K. YU, L. 2006. Total phenolic contents and its antioxidant properties of commonly consumed vegetables grown in Colorado. Lebensm.-Wiss. Technol. 39, 1155 1162.
60. ZIELIŃSKI, H. 2002. Peroxyl radical-trapping capacity of germinated legume seeds. Nahrung 46, 100 104.
61. ZIELIŃSKI, H. KOZŁOWSKA, H. 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem. 48, 2008 2016.