Antioxidant activity of extracts from soybean and small black bean

Abstract

This study was carries out to analyzed the antioxidant activities of extracts extrated from soybean and small black bean for the development of functional materials. Yields of hot-water and ethanol extracts were higher in the soybean than small black bea, and yields of hot-water extracts were higher than ethanol extracts. Total phenol contents were 26.22 mg/g in the ethanol extracts from small black bean, and were higher than those in the soybean extracts. Total flavonoid contents were 30.52 mg/g of hot-water extracts from small black bean. The EDA values were increased by the increase of extract concentrations and were high in the hot-water and ethanol extracts from bean and small black bean The EDA values was high in the extracts of small black bean from low concentrations. The SOD-like activity of hot-water and ethanol extracts from small black bean was higher than those of soybean extracts. The SOD-like activity was 73%, 62% of the hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration, respectably. The nitrite scavenging ability was high extracts from soybean was 47.60% in pH 1.2, Those of hot-water extracts were higher than in ethanol extracts in 10 ml/mL extract concentration. The xanthine oxidase inhibitory activities were increased by the increase of extract concentrations and were high in ethanol extracts from small black bean of low concentration. The xanthine oxidase inhibitory activities was hot-water extracts from soybean were higher than 5 ml/mL extract concentration than those of other extracts. The inhibitory activities of tyrosinase were increased by increase of extract concentrations and were high each other 42.05%, 45.67% of hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration. Reducing power was increased by increase of extract concentrations in extracts of small black bean, and were high more than double in hot-water and ethanol from small black bean than extracts of soybean.

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

“…The TPC of the CW from the studied legumes showed higher values for BSB and SBB than those of the CW from YSB and CH. This is in agreement with a previous study, which found a higher TPC in the hot water extracts of SBB than in that of YSB [28]. Furthermore, a study performed by Xu and Chang [29] determined that the decrease in the content of phenolic compounds after cooking was greater for black soybeans than for yellow soybeans, suggesting that the concentration of TPC in the CW of the dark variants was higher than that in the CW of yellow beans.…”

Melanogenesis-Promoting Effects of Rhynchosia nulubilis and Rhynchosia volubilis Ethanol Extracts in Melan-a Cells

“…According to Hong et al . ( 24 ), the total polyphenol and flavonoid contents of black soybean ( R. nulubilis ) water extract were 23.0 and 30.5 mg/g, respectively. Therefore, RNEE and RVEE have a higher antioxidant activity than R. nulubilis water extract.…”

Germinated Rhynchosia nulubilis Fermented with Lactobacillus pentosus SC65 Reduces Particulate Matter Induced Type II Alveolar Epithelial Apoptotic Cell Death

“…Consistent with these studies, we observed that the DPPH scavenging activity, TPC, antioxidant peptides, and aglycone form of isoflavones (daidzein, glycitein, and genistein) were significantly increased in GR after fermentation with LAB [ 33 ]. The increased antioxidant activity of GR-SC65 could be attributed to the increased content of isoflavone aglycones (daidzein, glycitein, and genistein) [ 34 ] and four soy β-conglycinin peptides (INAENNQRNF, ISSEDKPFN, LAFPGSAQAVEK, and LAFPGSAKDIEN) [ 35 , 36 ].…”