Phenolic compounds and antioxidant activity of adzuki bean cultivars
Phenolic compounds and antioxidant activity of adzuki bean cultivars
复制标题
DOI：
10.18805/lr-381
复制
发表时间：
2018-10-01
期刊：
影响因子：
0.8
通讯作者：
Woo, Koan Sik
中科院分区：
文献类型：
--
作者：
Lee, Ji Hae;Ham, Hyeonmi;Woo, Koan Sik
以不同品种的红小豆为材料，对其乙醇提取物的酚类化合物和清除自由基活性进行了评价。5个红小豆品种的主要酚酸为(+)-儿茶素和没食子酸。用2，2-二苯基-1-苦基肼和2，2-氮杂二(3-乙基苯并噻唑啉-6-磺酸)二铵盐测定其抗氧化能力，并根据总多酚含量正向增强其还原能力。在基于细胞的测定中，小豆表现出对叔丁基氢过氧化氢诱导的氧化应激的细胞保护作用和对活性氧产生的抑制作用，但栽培品种Vigna angularis var除外。日本凤凰新种怀纳瑞亚。综上所述，(+)-儿茶素是小豆中发现的主要酚类化合物，但不同品种之间存在差异。总体而言，不同红小豆品种表现出不同的抗氧化活性和细胞保护作用，不同酚类化合物的浓度和组成不同。
The phenolic compounds and radical scavenging activity of ethanolic extracts of five adzuki beans were evaluate according to cultivar. The predominant phenolic acids in five cultivars of adzuki bean were (+)-catechin and gallic acid. Antioxidant capacities were determined using 2,2-diphenyl-1-picrylhydrazyl and 2,2-azinobis (3-ethylbenothiazoline-6-sulphonic acid) diammonium salt, and reducing power was positively enhanced according to the total polyphenolic content. In a cell-based assay, adzuki beans showed cytoprotective effects against oxidative stress induced by tert-butyl hydroperoxide and inhibitory effects on the production of reactive oxygen species, except for the cultivar Vigna angularis var. nipponensis cv. Whinnarae. In conclusion, (+)-catechin was the predominant phenolic compound found in adzuki beans, but there were differences according to the cultivar. Overall, the adzuki bean cultivars showed different antioxidant activities and cytoprotective effects according to the concentration and composition of phenolic compounds.