کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7589627 | 1492091 | 2016 | 43 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities
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کلمات کلیدی
Isovitexin (PubChem CID: 162350)Vitexin (PubChem CID: 5280441)(+)-catechin (PubChem CID: 9064) - (+) - کاتچین (PubChem CID: 9064)Antioxidants - آنتی اکسیدانGallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Isovitexin - ایزوویتکسینTrolox (PubChem CID: 40634) - ترولوکس (PubChem CID: 40634)Anti-diabetes - ضد دیابتAnti-inflammatory - ضدالتهابMung bean - فقط لوبیاAdzuki bean - لوبیا Adzukihull - پوستCotyledon - کلوچه
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Total saponin content, total phenolics content, total flavonoids content, condensed tannin content in hull, cotyledon and whole grain of both adzuki bean and mung bean were determined by colorimetric methods. Vitexin and isovitexin contents in mung bean were determined by HPLC. Antioxidant effects were evaluated with DPPH scavenging activity and ferric reducing antioxidant power assay. In vitro anti-inflammatory and anti-diabetic effects of beans were evaluated by protease and aldose reductase inhibitory assays, respectively. The results indicated that the bean hulls were the most abundant in phytochemicals and largely contributed antioxidant activities, anti-inflammatory effects and anti-diabetic effects of whole grains. The result showed that mung bean hull was the most abundant with vitexin at 37.43Â mg/g and isovitexin at 47.18Â mg/g, respectively. Most of the phytochemicals and bioactivities were most predominantly contributed by the bean hulls with exception for condensed tannin of mung bean; which was more abundant in the cotyledon than its hull.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 201, 15 June 2016, Pages 350-360
Journal: Food Chemistry - Volume 201, 15 June 2016, Pages 350-360
نویسندگان
Jiaqiang Luo, Weixi Cai, Tong Wu, Baojun Xu,