title: Determination of antioxidant properties of aroma extracts from various beans.
abstract: Aroma extracts from fresh soybeans, mung beans, kidney beans, and azuki beans were prepared using simultaneous steam distillation and solvent extraction (SDE) under mild conditions (55 degrees C and 95 mmHg). Extracts were examined for antioxidative activities in two different assays. The aroma extracts isolated from all beans inhibited the oxidation of hexanal for nearly one month at a level of 250 microL/mL. Mung bean and soybean extracts inhibited malonaldehyde (MA) formation from cod-liver oil by 86% and 88%, respectively, at the 250 microL/mL level. Azuki and kidney bean extracts inhibited MA formation from cod-liver oil by 76% and 53%, respectively, at the 250 microL/mL level. The antioxidative activities of mung bean and soybean extracts were comparable with that of the natural antioxidant, alpha-tocopherol (vitamin E).
authors.affiliation: Department of Environmental Toxicology, University of California-Davis, Davis, California 95616, USA.
authors.forename: K G
authors.initials: KG
authors.lastname: Lee
authors.forename: A E
authors.initials: AE
authors.lastname: Mitchell
authors.forename: T
authors.initials: T
authors.lastname: Shibamoto
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D002849:Chromatography, Gas; D007887:Fabaceae / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D010946:Plants, Medicinal
chemical_list: D000975:Antioxidants