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OKAMOTO Yoko
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
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| Language | English |
| Publication Date | 2019/08 |
| Type | Other works |
| Title | Antioxidative Activity of three beans ―black soybeans, black matpe and mung beans― |
| Contribution Type | Group Presentation |
| Journal Type | Another Country |
| Volume, Issue, Pages | pp.146 |
| Number of pages | 1 |
| Author and coauthor | Keiko Yoshida, Moe Araki, Haruka Hanada, Kenichi Kobayashi, Yuji Yamamoto, Kaoru Kumada, Yoko Okamoto |
| Details | In this study, we forcus on three different beans –black soybeans, black matpe, and mung beans. Polyphenols are the main antioxidant compounds in these beans. In this study, we aimed to assess the antioxidant activity of three different beans. Antioxidant activities were measured using the DPPH method. Total polyphenol concentrations were determined by the Folin-Ciocalteu method. Total polyphenol contents were high in raw black matpe, correlated with antioxidant activity. As a result of HPLC, major polyphenols in black matpe were ferulic acid, p-coumaric acid and quercetin. We showed that quercetin had strong antioxidant activity in vitro and in vivo. Our results suggested that the three beans have antioxidant activity and have potential health benefits. |