MC-Transaction on Biotechnology, 2013, Vol. 5, No. 1, pp 9-19
In Vitro Radical Scavenging Activity of Seed Coat and Seed Kernel Ethanol Extracts of Legume
Hui-Chung Wu, Jr-Shiuan Wang, Fu-Chun Tsai, and Ji-Yuan Liang*
Department of Biotechnology, School of Health Technology, Ming-Chuan University,
(Taoyuan, Taiwan, R.O.C.)
Corresponding author: Ji-Yuan Liang [liang121@mail.mcu.edu.tw ]
Received 30 Nov 2012/Accepted 25 Jan 2013/Online published 29 January 2013
Abstract
Adzuki beans, black soybeans, mung beans, and soybeans are the common Legume species of different colors. The seed coat and seed kernel of these beans were evaluated to compare their in vitro radical scavenging activity. The results show that the total polyphenols, reducing power, scavenging DPPH radical activity and SOD activity of seed coat of black soybeans are far superior to the seed coat of soybeans,
mung beans, adzuki beans and all seed kernel. The antioxidant capacity is generally lower in the seed kernel comparing to the seed coat. The antioxidant activity of seed coat from different Legume species, seed coat of black soybeans has the highest antioxidant capacity. The seed coat of mung beans is slight better than the adzuki beans, and the soy beans showed the lowest antioxidant activity. |
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