Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.)

Kim, Min Young; Jang, Gwi Yeong; Lee, Yoonjeong; Li, Meishan; Ji, Yeong Mi; Yoon, Nara; Lee, Sang Hoon; Kim, Kyung Mi; Lee, Junsoo

doi:10.1007/s10068-016-0240-2

Cited by 35 publications

(33 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The phenolic acid composition of each extract was determined by high-performance liquid chromatography (HPLC), as described by Kim et al 16 We used an ODS column (5 μm, 4.6 × 250 mm; Agilent Technologies, Santa Clara, CA, USA). Gradient elution was performed with solvent A (water with 0.1% (v/v) acetic acid) and solvent B (acetonitrile with 0.1% (v/v) acetic acid).…”

Section: Quantification Of Phenolic Acid Compoundsmentioning

confidence: 99%

Phenolic compounds and antioxidant activity in sweet potato after heat treatment

Kim

Lee

et al. 2019

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

BACKGROUND The ability of heat treatment with a soaking solvent to increase soluble phenolic compounds due to the liberation or breakdown of the cell matrix has been investigated in various plants. This study investigated the changes in phenolic compounds and antioxidant activities of 12 sweet potato cultivars after heat treatment with distilled water or prethanol A. RESULTS The highest total polyphenol content (134.67 mg gallic acid equivalents/g extract residue) and flavonoid content (65.43 mg catechin equivalents/g extract residue) was observed in the ‘Jami’ (JM) cultivar after heat treatment with prethanol A. Higher polyphenol and flavonoid content was generally observed in the purple sweet potato cultivars. Salicylic acid was the major phenolic acid, followed by protocatechuic acid or chlorogenic acid in almost all untreated sweet potato cultivars. The salicylic acid, vanillic acid, gallic acid, and caffeic acid content of the sweet potatoes increased after the heat treatment, whereas the protocatechuic acid and chlorogenic acid content decreased. The highest 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azinobis(3‐ethyl benzothiazoline)‐6‐sulfonic acid (ABTS) radical scavenging activity levels were observed in the JM cultivar subjected to heat treatment with prethanol A (48.15 and 80.00 mg TE/g extract residue, respectively). CONCLUSION These results suggest that heat treatment with a soaking solvent is an efficient method to enhance the antioxidant characteristics of Korean sweet potato cultivars. © 2019 Society of Chemical Industry

show abstract

Section: Quantification Of Phenolic Acid Compoundsmentioning

confidence: 99%

Phenolic compounds and antioxidant activity in sweet potato after heat treatment

Kim

Lee

et al. 2019

J Sci Food Agric

Self Cite

View full text Add to dashboard Cite

show abstract

“…e phenolic acid composition of each extract was determined via HPLC as described by Kim et al [21]. e column was employed an ODS column (5 μm, 4.6 × 250 mm; Agilent Technologies, Santa Clara, CA, USA).…”

Section: Measurement Of Individual Phenolic Acid Levelsmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

is study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and highpressure rice cookers, with and without the addition of alcohol (15%, v/v). e water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. e peak, trough, nal, and setback viscosities decreased, but the breakdown viscosity increased. e total polyphenol and avonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. e avonoid contents were 10.33 and 8.90 times higher than plain rice. e predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. e DPPH-and ABTSradical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in di erent ways; these data will aid manufacturers.

show abstract

“…These findings are supported by those previously reported by other authors, who also observed twofold increase in phenolic compounds of quinoa sprouts obtained after 72-82 h of germination at 10-20°C (Alvarez-Jubete et al, 2010; Carciochi et al, 2014). The enhancement observed in phenolic levels during quinoa germination can be attributed to their novo synthesis during this process (Kim et al, 2016). However, quinoa seeds exhibit a high content of insoluble phenolics that are covalently found to cell wall structural components and rod-shaped structural proteins (Tang et al, 2016).…”

Section: Impact Of Germination Conditions On Tpc Content Of Quinoa Spmentioning

confidence: 99%

Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa

Paucar-Menacho

Martínez‐Villaluenga

Dueñas

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Germination has been proposed as an economic approach to improve the content of bioactive compounds in pseudocereals. In this work, response surface methodology (RSM) was employed to investigate the impact of germination conditions on the phytochemical content and antioxidant activity of quinoa. The use of desirability methodology showed that the optimum conditions to maximise the content of total phenolic content (TPC) and antioxidant activity in sprouted quinoa were 20 °C for 42 h. Sprouts produced under these conditions exhibited increases of 80% and 30% in TPC and antioxidant activity, respectively, compared to un‐germinated seeds, and contained high γ‐aminobutyric acid (GABA) concentration. The nonsignificant lack‐of‐fit and high determination coefficients obtained confirmed the suitability of the predictive models developed for TPC and antioxidant activity, whilst the one obtained for GABA was not significant (R2 < 0.75) within the conditions studied. Sprouting under optimum conditions enhanced the content of both flavonoid and nonflavonoid compounds, being the increase in flavonoids more pronounced. Kaempferol‐O‐dirhamnosyl‐galactopyranose and quercetin‐O‐glucuronide were the compounds that experienced the most noticeable increase in quinoa after germination. In conclusion, this study provides useful information on the optimum germination conditions to improve the levels of health‐promoting compounds in quinoa.

show abstract

Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.)

Cited by 35 publications

References 32 publications

Phenolic compounds and antioxidant activity in sweet potato after heat treatment

Phenolic compounds and antioxidant activity in sweet potato after heat treatment

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa

Contact Info

Product

Resources

About