کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7624573 | 1494550 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterisation of anthocyanins and proanthocyanidins of adzuki bean extracts and their antioxidant activity
ترجمه فارسی عنوان
شناسایی آنتوسیانین ها و پروانتوسایانیدین های عصاره آرداکو و فعالیت آنتی اکسیدانی آن
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
A novel extract powder purified from the boiled water of adzuki bean paste production was developed to better utilize this resource. The compounds contributing to pigmentation of purified adzuki bean extract powders were investigated in order to compare their antioxidant activity in vitro with (+)-catechin. When a normal extract was exposed to the air under heat treatment, the colour of adzuki bean extract became more strongly reddish, which was associated with polyphenol polymerization. Anthocyanins also contributed to the pigmentation of the purified adzuki bean extracts. Especially, two anthocyanin compounds, peonidin-3-rutinoside and malvidin-3-O-glucoside were newly identified in the adzuki bean extract. The reducing powder, iron chelating activity and free-radical scavenging capacity of the adzuki bean extract were greater than that of (+)-catechin while its total antioxidant value was lower. Thus, adzuki bean extract powders are promising alternatives to replace synthetic antioxidants and potential dyes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 692-701
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 692-701
نویسندگان
Kyu-Ho Han, Tomoko Kitano-Okada, Jeong-Min Seo, Sun-Ju Kim, Keiko Sasaki, Ken-ichiro Shimada, Michihiro Fukushima,