Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill)

Kim, Hyo Geun; Kim, Gi Won; Oh, Hyun Sook; Yoo, Se Young; Kim, Young Ock; Oh, Myung Sook

doi:10.1016/j.lwt.2010.12.011

Cited by 80 publications

(63 citation statements)

References 26 publications

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“…However, Lou et al [30] found that phenolic levels in hot water extracts of the peel of immature Journal of Food Quality 7 calamondins increased after heating at 150°C for 1.5 h. Release of naringin, tangeretin, ferulic acid, p-coumaric acid, and gallic acid was enhanced. Kim et al [31] reported that the chlorogenic, ferulic, caffeic, and cinnamic acid contents of small black soybeans increased after roasting.…”

Section: Individual Phenolic Levels In Cooked Ricementioning

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

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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.

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Section: Individual Phenolic Levels In Cooked Ricementioning

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

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“…The amount of MRPs was evaluated according to the non-enzymatic browning measurement (Kim et al, 2011). The sample was diluted to 1:100 with distilled water to give absorbance signals on a scale.…”

Section: Dpphmentioning

confidence: 99%

“…The values of optical density at 420 nm significantly (p < 0.05) increased from 0.98, 1.19, 1.27, 1.29, and 1.33 in the uncooked control to 1.12, 1.86, 1.89, 1.94, and 2.00 in the 3-min MW cooked samples of PMO, PEE, PME, PEW and PMW respectively. Kim et al (2011) reported that heat treatment was effective in increasing the degree of browning in small black soybean. In addition, the optical density of PMO was significantly (p < 0.05) reduced by thermal treatment, and this decrease gradually and significantly increased with increasing heating time at 170°C.…”

Section: Changes In Antioxidant Activitymentioning

confidence: 99%

The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed

Alı

Muhammad

2017

Acta Sci Pol Technol Aliment

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Perah (Elateriospermum tapos) seed is a type of seed that can be easily grown and is found in abundance, especially on the east coast of Malaysia and in southern Thailand. The perah fruits are about 2-2.5 in long, oblong, buff in colour and suffused pink on the exposed side, hanging singly on a stalk 1-6 in long. ABSTRACTBackground. Perah seed is one of the most underutilized oilseeds, containing high nutritional values and high percentage of α-linoleneic acid, which may have a high potential in food and pharmaceutical applications. The main objective of this study was to evaluate the influence of microwave (MW) cooking on the proximate composition and antioxidant activity of perah seeds. Material and methods. In this study, the proximate composition and amygdalin concentration of MW irradiated perah seeds were determined. The total phenolic content (TPC), Maillard reaction products (MRPs) and antioxidant activity of methanol (PME), 70% methanol in water (PMW), ethanol (PEE), 70% ethanol in water (PEW) extracts and methanol extract of oil (PMO) were evaluated during MW cooking. The antioxidant activity was evaluated using multiple assays, namely DPPH radical scavenging activity, β-Carotene bleaching assay, and reducing power. Results. Microwave cooking did not significantly increase crude lipid and carbohydrate content, and the amounts of other nutrients such as ash, crude protein and fibre remained almost unchanged. As evaluated by HPLC, the amygdalin concentration in the seeds was reduced by MW cooking. The TPC, MRP and antioxidant activity of the solvent extracts of perah seeds increased significantly with increasing roasting time.Of all the extracts, PMW at all MW cooking times displayed the highest antioxidant effectiveness. However, thermal treatment significantly reduced the antioxidant properties of PMO. The values for TPC, MRP and antioxidant effectiveness of the samples were ranked in the following order: PMW > PEW > PME > PEE > PMO, in both control and microwaved samples. Conclusions. In determining the overall quality of the products, MW cooking time was found to be a critical factor. Solubilization of phenolic compounds and formation of MRPs during MW cooking could have caused the increase in antioxidant activity of the perah seeds.

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“…Non-enzymatic browning is contributed to by heat treatments and it includes several reactions, which they are Maillard reaction, caramelisation, chemical oxidation of phenols, and maderisation [8]. Kim et al [9] have reported that brown color in agricultural products increases due to Maillard reaction during roasting process [10,11]. Kim et al [9] have also reported that the roasting process of small black soybean carried out at the higher roasting temperatures and roasting times caused an increase in browning degree for color.…”

Section: Introductionmentioning

confidence: 99%

Effect of MW and MW-Assisted Hot Air Roasting Process on Color Properties of Hazelnuts

2016

4th International Conference on Advances in Agricultural, Biological &Amp; Ecological Sciences (AABES-16) Dec. 1-2, 2016 London

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Abstract-In this study, raw hazelnuts were roasted by microwave (MW) and microwave-assisted hot air under various roasting conditions. After roasting process, color properties of roasted hazelnuts such as L-value, a-value, b-value, total color change, Hue angle, and Chroma value were determined. MW experiments were done using a completely randomized factorial arrangement of two roasting types by three roasting times (9, 15, 21 minutes) by three roasting temperatures (70, 90, 110 o C) using three replications for each experiment. Significant differences were statistically found in L-value, a-value, b-value, total color change, Hue angle, Chroma value between MW and MW-assisted hot air roasting processes. Moreover, roasting time and roasting temperature mostly affected the parameters mentioned-above. Findings determined as experimentally may be of great importance regarding the MW applications in industrial roasting technologies.

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Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill)

Cited by 80 publications

References 26 publications

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

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

The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed

Effect of MW and MW-Assisted Hot Air Roasting Process on Color Properties of Hazelnuts

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