In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL)

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 659-663

  Astadi, Ignasius Radix ^a   Astuti, Mary ^b   Santoso, Umar ^b   Nugraheni, Prihati Sih ^b  

^a WIDYA MANDALA SURABAYA CATHOLIC UNIVERSITY   (Indonesia)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Anthocyanin; Black soybean; DPPH; LDL; Phenolic; TBARS

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 3,4 METHYLENEDIOXYAMPHETAMINE; ANTHOCYANIN; BUTYLCRESOL; DELPHINIDIN; LOW DENSITY LIPOPROTEIN; PELARGONIDIN; PHENOL DERIVATIVE; RUTOSIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD COMPOSITION; IN VITRO STUDY; LIPID OXIDATION; SEED HUSK; SOYBEAN;

GLYCINE MAX; MALLIKA;

EID: 49449118505     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.034     Document Type: Article

References (33)

1. Aparicio-Fernandez X., Yousef G.G., Loarca-Pina G., de Mejia E., and Lila M.A. Characterization of polyphenolics in the seed coat of black jamapa bean (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 53 (2005) 4615-4622
2. Awika J.M., Rooney L.W., Wu X.L., Prior R.L., and Zevallos L.C. Screening methods to measure antioxidant activity of sorghum (sorghum bicolor) and sorghum products. Journal of Agricultural and Food Chemistry 51 (2003) 6657-6662
3. Awika J.M., Rooney L.W., and Waniska R.D. Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry 90 (2004) 293-301
4. Bravo L. Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance. Nutrition Reviews 56 (1998) 317-333
5. Castro S.H., Neto H., and Gomes M.B. Platelet-activating factor acetylhydrolase (PAF-AH) activity in patients with type 1 diabetes mellitus. Brazilian Cardiology 88 (2006) 156-161
6. Choung M.G., Choi B.R., An Y.N., Chu Y.H., and Cho Y.S. Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 51 (2003) 7040-7043
7. Daaz-Batalla L., Widholm J.M., Fahey G.C., Tostado E., and Paredes-Lopez O. Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 54 (2006) 2045-2052
8. Dorman H.J.D., Peltoketo A., Hiltunen L., and Tikkanen M.J. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry 83 (2003) 255-262
9. Heimler D., Vignolini P., Dini M.G., and Romani A. Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. Journal of Agricultural and Food Chemistry 53 (2005) 3053-3056
10. Hoseinian F.S., Li W., and Beta T. Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chemistry 109 (2008) 916-924
11. Giusti M., and Wrolstad R. Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy (2001), John Wiley & Sons, Inc. All rights reserved
12. Inagaki S., Morimura S., Shigematsu T., Kida K., and Akutagawa H. Apoptosis induction by vinegar produced from boiled extract of black soybeans in human monoblastic leukemia U937 cells: Difference in sensitivity to cell toxicity compared to normal lymphocytes. Food Science and Technology Research 11 (2005) 311-317
13. Katsube T., Iwamaka N., Kawano Y., Yamazaki Y., Shiwaku K., and Yamane Y. Antioxidant flavonol glycosides in mulberry (Morus alba L.) leaves isolated based on LDL antioxidant activity. Food Chemistry 97 (2005) 25-31
14. Katsube T., Watanabe M., Yamasaki M., Kitajima K., Yamane Y., and Shiwaku K. Dietary antioxidant for prevention of cardiovascular diseases. Journal of Rural Medicine 1 (2005) 4-14
15. Kim, Y.H., Yun, H.T., Chung, W.K., Park, K.Y. (2004). Investigation of biological effect in black colored soybean. In Proceedings of the 4th international crop science congress. Brisbane, Australia.
16. Kordali S., Kotan R., Mavi A., Cakir A., Ala A., and Yildirim A. Determination of the chemical composition and antioxidant activity of the essential oil of Artemisia dracunculus and of the antifungal and antibacterial activities of Turkish Artemisia absinthium, A. dracunculus, Artemisia santonicum, and Artemisia spicigera essential oils. Journal of Agricultural and Food Chemistry 53 (2005) 9452-9458
17. Lee K.G., and Shibamoto T. Antioxidant properties of aroma compounds isolated from soybeans and Mung beans. Journal of Agricultural and Food Chemistry 48 (2000) 4290-4293
18. Liyana-Pathirana C.M., and Shahidi F. Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry 54 (2006) 1256-1264
19. Madhujith T., Amarowicz R., and Shahidi F. Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage. Journal of American Oil Chemists' Society 81 (2004) 691-696
20. Madhujith T., and Shahidi F. Antioxidant potential of pea beans (Phaseolus vulgaris L.). Journal of Food Science 70 (2005) S85-S90
21. Madhujith T., and Shahidi F. Optimization of the extraction of antioxidative constituents of six barley cultivars and their antioxidant properties. Journal of Agricultural and Food Chemistry 54 (2006) 8048-8057
22. Mary-Astuti. (1996). Sejarah Perkembangan Tempe, dalam Bunga Rampai Tempe Indonesia, Yayasan Tempe Indonesia. Jakarta (in Bahasa Indonesia).
23. Nakajima J., Tanaka I., Seo S., Yamazaki M., and Saito K. LC/PDA/ESI-MS profiling and radical scavenging activity of anthocyanins in various berries. Journal of Biomedicine and Biotechnology 5 (2004) 241-247
24. Ranilla L.G., Genovese M.I., and Lajolo F.M. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 55 (2006) 90-98
25. Rocha-Guzman N.E., Herzog A., Gonzalez-Laredo R.F., Ibarra-Perez F.J., Zambrano-Galvan G., and Gallegos-Infante J.A. Antioxidant and antimutagenic activity of phenolic compounds in three different colour groups of common bean cultivars (Phaseolus vulgaris). Food Chemistry 103 (2006) 521-527
26. Salinas-Moreno Y., Rojas-Herrera L., Sosa-Montes E., and Pérez-Herrera P. Anthocyanin composition in black bean (Phaseolus vulgaris L.) varieties grown in México. Agrociencia 39 (2005) 385-394
27. Shahidi F., Liyana-Pathirana C.M., and Wall D. Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry 99 (2006) 478-483
28. Shinomiya K., Tokunaga S., Shigemoto Y., and Kamei C. Effects of seed coat extract of black soybeans on radial maze performance in rats. Clinical and Experimental Pharmacology and Physiology 32 (2005) 757-760
29. Shurtleff W., and Aoyagi A. The Book of Tempeh (1979), Harper & Row Publisher Inc, New York, USA
30. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16 (1965) 144-158
31. Steinberg D. Low density lipoprotein oxidation and its pathobiological significance. Journal of Biological Chemistry 272 (1997) 20963-20966
32. Takahashi R., Ohmori R., Kiyose C., Momiyama Y., Ohsuzu F., and Kondo K. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. Journal of Agricultural and Food Chemistry 53 (2005) 4578-4582
33. Waterhouse, A. (2002). Folin Ciocalteu micro method for total phenol in wine. Department of viticulture & enology. University of California, Davis.