ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.)
Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the ext...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
MADHUJITH, TERRENCE [verfasserIn] NACZK, MARIAN [verfasserIn] SHAHIDI, FEREIDOON [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|
| Erschienen: |
Oxford, UK and Malden, USA: Blackwell Science Inc ; 2004 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2005 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food lipids - Oxford [u.a.] : Wiley-Blackwell, 1993, 11(2004), 3, Seite 0 |
| Übergeordnetes Werk: |
volume:11 ; year:2004 ; number:3 ; pages:0 |
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| DOI / URN: |
10.1111/j.1745-4522.2004.01134.x |
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| 520 | |a Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. The results of this study demonstrated that colored beans possess superior antioxidative activity compared with white beans. | ||
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10.1111/j.1745-4522.2004.01134.x doi (DE-627)NLEJ243199198 DE-627 ger DE-627 rakwb MADHUJITH, TERRENCE verfasserin aut ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.) Oxford, UK and Malden, USA Blackwell Science Inc 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. The results of this study demonstrated that colored beans possess superior antioxidative activity compared with white beans. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| NACZK, MARIAN verfasserin aut SHAHIDI, FEREIDOON verfasserin aut In Journal of food lipids Oxford [u.a.] : Wiley-Blackwell, 1993 11(2004), 3, Seite 0 Online-Ressource (DE-627)NLEJ243925913 (DE-600)2181029-1 1745-4522 nnns volume:11 year:2004 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4522.2004.01134.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 2004 3 0 |
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10.1111/j.1745-4522.2004.01134.x doi (DE-627)NLEJ243199198 DE-627 ger DE-627 rakwb MADHUJITH, TERRENCE verfasserin aut ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.) Oxford, UK and Malden, USA Blackwell Science Inc 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. The results of this study demonstrated that colored beans possess superior antioxidative activity compared with white beans. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| NACZK, MARIAN verfasserin aut SHAHIDI, FEREIDOON verfasserin aut In Journal of food lipids Oxford [u.a.] : Wiley-Blackwell, 1993 11(2004), 3, Seite 0 Online-Ressource (DE-627)NLEJ243925913 (DE-600)2181029-1 1745-4522 nnns volume:11 year:2004 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4522.2004.01134.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 2004 3 0 |
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10.1111/j.1745-4522.2004.01134.x doi (DE-627)NLEJ243199198 DE-627 ger DE-627 rakwb MADHUJITH, TERRENCE verfasserin aut ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.) Oxford, UK and Malden, USA Blackwell Science Inc 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. The results of this study demonstrated that colored beans possess superior antioxidative activity compared with white beans. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| NACZK, MARIAN verfasserin aut SHAHIDI, FEREIDOON verfasserin aut In Journal of food lipids Oxford [u.a.] : Wiley-Blackwell, 1993 11(2004), 3, Seite 0 Online-Ressource (DE-627)NLEJ243925913 (DE-600)2181029-1 1745-4522 nnns volume:11 year:2004 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4522.2004.01134.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 2004 3 0 |
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10.1111/j.1745-4522.2004.01134.x doi (DE-627)NLEJ243199198 DE-627 ger DE-627 rakwb MADHUJITH, TERRENCE verfasserin aut ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.) Oxford, UK and Malden, USA Blackwell Science Inc 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. The results of this study demonstrated that colored beans possess superior antioxidative activity compared with white beans. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| NACZK, MARIAN verfasserin aut SHAHIDI, FEREIDOON verfasserin aut In Journal of food lipids Oxford [u.a.] : Wiley-Blackwell, 1993 11(2004), 3, Seite 0 Online-Ressource (DE-627)NLEJ243925913 (DE-600)2181029-1 1745-4522 nnns volume:11 year:2004 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4522.2004.01134.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 2004 3 0 |
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10.1111/j.1745-4522.2004.01134.x doi (DE-627)NLEJ243199198 DE-627 ger DE-627 rakwb MADHUJITH, TERRENCE verfasserin aut ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.) Oxford, UK and Malden, USA Blackwell Science Inc 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. The results of this study demonstrated that colored beans possess superior antioxidative activity compared with white beans. 2005 Blackwell Publishing Journal Backfiles 1879-2005 |2005|||||||||| NACZK, MARIAN verfasserin aut SHAHIDI, FEREIDOON verfasserin aut In Journal of food lipids Oxford [u.a.] : Wiley-Blackwell, 1993 11(2004), 3, Seite 0 Online-Ressource (DE-627)NLEJ243925913 (DE-600)2181029-1 1745-4522 nnns volume:11 year:2004 number:3 pages:0 http://dx.doi.org/10.1111/j.1745-4522.2004.01134.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 11 2004 3 0 |
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Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. The results of this study demonstrated that colored beans possess superior antioxidative activity compared with white beans. |
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Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. The results of this study demonstrated that colored beans possess superior antioxidative activity compared with white beans. |
| abstract_unstemmed |
Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. The results of this study demonstrated that colored beans possess superior antioxidative activity compared with white beans. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ243199198</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707173856.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2004 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1745-4522.2004.01134.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243199198</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">MADHUJITH, TERRENCE</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK and Malden, USA</subfield><subfield code="b">Blackwell Science Inc</subfield><subfield code="c">2004</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Four bean varieties with different hull colors (white, red, brown and black) were extracted with 80% acetone and evaluated for their total, hydrophobic and hydrophilic phenolics as well as tannin contents. The tannin content was measured using three different methods. Antioxidant capacity of the extracts was assessed using β-carotene/linoleate and bulk corn oil model systems. The content of hydrophobic antioxidants was higher compared with the hydrophilic fraction in all tested bean types. Evaluation of antioxidant activity in a β-carotene model system revealed that red, brown and black whole bean extracts were capable of inhibiting oxidation (33–52%) of β-carotene as compared with the control when used at 100 p.p.m. level as catechin equivalents. In the corn oil model system, red, brown and black bean extracts inhibited the formation of conjugated dienes (CD; 20–28%), thiobarbituric acid reactive substances (TBARS; 44–52%) and hexanal (68–84%) when used at 100 p.p.m. level as catechin equivalents. 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