Chemical Properties and DPPH Radical Scavenging Ability of Sword Bean (Canavalia gladiata) Extract

Kim, Jong-Pil; Yang, Yong-Shik; Kim, Jinhee; Lee, Hyang-Hee; Kim, Eun Sun; Moon, Yong-Woon; Kim, Jin‐Young; Chung, Jae-Keun

doi:10.9721/kjfst.2012.44.4.441

Cited by 17 publications

(11 citation statements)

References 11 publications

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“…Cho et al [34] showed that the extraction yield of sword beans was highest in water at 17.6%, while the extraction yield in ethanol was very low at 0.1%. Kim et al [31] reported the highest value of 24.8% for hot-water extraction of sword beans and only 2.4% for ethanol extraction, which is very similar to the results of the present research. Therefore, the extracting range for < 53 μm particles with water for solvent is the most efficient, and measurement of functional properties was performed with extracts of roasted sword beans according to extraction conditions.…”

Section: Extraction Yieldsupporting

confidence: 91%

Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Jung

Rhee

2020

J. Microbiol. Biotechnol.

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Coffee is one of the most widely consumed non-alcoholic beverages in the world. Caffeine is the most important ingredient of the drink, and a 150 ml cup of coffee contains about 60-120 mg of caffeine. However, caffeine has various effects on the central nervous system and is thought to be the most widely used psychoactive substance. It also increases respiration rate, causes bronchodilation, stimulates lipolysis, and increases diuretic action [1]. As a result of the health concerns mentioned above, many people are replacing caffeinated coffee with decaffeinated coffee as a part of their effort to avoid caffeine; however, decaffeinated coffee also contains a small amount of caffeine [2]. This means that substitution with decaffeinated coffee to eliminate caffeine consumption may not be effective in patients on a caffeine-restricted or abstinence diet. Because of these problems, research continues to find coffee substitutes using a variety of crops. Lee et al. [3] studied small, roasted black beans as a coffee substitute for reducing metabolic bone disease in climacteric women. Moreover, in Guatemala in the 1980s, roasted and ground sword bean seeds were consumed as a coffee-like drink [4]. Likewise, roasted sword bean, called King bean, is consumed as a substitute for coffee in Korea. Since the only such beans commercially available are processed by roasting and grinding, consumers do not have many options in terms of flavor and function. Sword bean (Canavalia gladiata), a perennial vine plant of the bean family, is the largest edible bean plant of the family. It originates in the tropical regions of Southeast Asia and is suitable for cultivation in the southern region of Korea [5]. It has been used as a food and medicinal plant in Asia for thousands of years, and mature seeds are often roasted, ground, and consumed as a drink [6]. Sword bean is rich in phytochemicals like saponin, tannin, flavonoids, terpenoids, and steroids as well as in nutrients such as carbohydrates, proteins, vitamins, and minerals [7, 8]. It also contains urease, hemaglutinine, canavanine, and canavalia gibberellin I and II. The seeds, pods, stems and roots are used in folk remedies that are effective against dysentery, nausea, hemorrhoids, sinusitis, backaches, and obesity. Furthermore, recent studies have shown that sword bean possesses physiological functions such as antioxidant, anti-inflammatory, hematopoietic expansion-improving, hepatoprotective, and anti-angiogenic activities [9-13]. While development and distribution of functional beverages using legumes have been attempted, they have not received much response from consumers due to the peculiar beany flavor [3]. Therefore, to use them as a substitute for coffee beverages, it is necessary to develop a process that can improve the beany flavor of legumes. The objective of this study was to optimize the conditions for enhancing the antioxidant properties of sword bean (Canavalia gladiata) as a coffee substitute in two processing methods, roasting and grinding. The optimum conditions ...

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Section: Extraction Yieldsupporting

confidence: 91%

Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Jung

Rhee

2020

J. Microbiol. Biotechnol.

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“…Recent studies suggested that legumes are abundant in natural antioxidants, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity of sword bean was higher than that of α-tocopherol [3,4]. The nutritious seeds of red sword bean (RSB, Canavalia gladiata (Jacq.)…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ultrasound-Assisted Extraction of Antioxidant Polyphenols from the Seed Coats of Red Sword Bean (Canavalia gladiate (Jacq.) DC.)

Zhou

Gan

et al. 2019

Antioxidants

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The seed coat of red sword bean (Canavalia gladiata (Jacq.) DC.) is rich in antioxidant polyphenols. It is often discarded as a byproduct with the consumption of red sword bean, since it is very thick and not consumed by people. The aim of this study was to develop an ultrasound-assisted extraction method to extract natural antioxidants from the seed coats. The extraction process was optimized by using response surface methodology. After the single-factor experiments, three key factors, including ethanol concentration, liquid/solid ratio, and extraction time, were selected and their interactions were studied using a central composite design. The optimal extraction condition was 60.2% hydroethanol, a liquid/solid ratio of 29.3 mL/g, an extraction time of 18.4 min, an extraction temperature of 50 °C, and ultrasound power of 400 W. Under the optimal conditions, antioxidant activity of the extract was 755.98 ± 10.23 μmol Trolox/g dry weight (DW), much higher than that from maceration (558.77 ± 14.42 μmol Trolox/g DW) or Soxhlet extraction (479.81 ± 12.75 μmol Trolox/g DW). In addition, the main antioxidant compounds in the extract were identified and quantified by high-performance liquid chromatography–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS). The concentrations of digalloyl hexoside, methyl gallate, gallic acid, trigalloyl hexoside, and digallic acid were 15.30 ± 0.98, 8.85 ± 0.51, 8.76 ± 0.36, 4.27 ± 0.21, and 2.89 ± 0.13 mg/g DW. This study provides an efficient and green extraction method for the extraction of natural antioxidants from the bean coat of red sword bean. The extract of antioxidants might be added into functional foods or nutraceuticals with potential beneficial functions.

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“…12 It has recently been reported that sword beans may exhibit antioxidant activity that eliminates free radicals and protects against oxidative stress. 13 Soybean paste containing sword beans exhibits higher antioxidant activity and greater angiotensin-converting enzyme (ACE) inhibitory effects than other soybean pastes. 14 Chang et al (2013) 15 reported that the antioxidant activity and tyrosinase inhibitory effects of fermented Gochujang (hot pepper paste) with 10% sword bean were 1.2-fold and 1.1-fold higher, respectively, than that of normally fermented Gochujang.…”

Section: Introductionmentioning

confidence: 99%

A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis

2015

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This study was conducted to determine the antioxidative and anti-inflammatory activities of non-fermented or Bacillus subtilis-fermented soybeans and sword beans (red and white). The total flavonoid content in both sword bean types was higher (1.9-2.5-fold) than that in soybeans. The total phenolic content in fermented red sword beans was 2.5-fold greater than that in non-fermented red sword beans. HPLC profiles revealed that gallic acid, methyl gallate, and ellagic acid were major phenolic components of non-fermented/fermented red sword beans. DPPH radical scavenging activity and ferric-reducing antioxidant power were higher in fermented red sword beans than in other beans. Non-fermented/fermented red sword beans had higher nitrite scavenging activity than butylated hydroxytoluene and non-fermented/fermented soybeans. The hyaluronidase inhibitory activity of non-fermented/fermented red sword beans was higher (1.5-2.6-fold) than that of non-fermented/fermented soybeans. These results suggest that B. subtilis-fermented sword beans are potential natural antioxidant sources and anti-inflammatory agents for the food industry.

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Chemical Properties and DPPH Radical Scavenging Ability of Sword Bean (Canavalia gladiata) Extract

Cited by 17 publications

References 11 publications

Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Optimization of Ultrasound-Assisted Extraction of Antioxidant Polyphenols from the Seed Coats of Red Sword Bean (Canavalia gladiate (Jacq.) DC.)

A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis

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