Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage
Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydr...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Madhujith, Terrence [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2004 |
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| Anmerkung: |
© AOCS Press 2004 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists' Society - Springer-Verlag, 1947, 81(2004), 7 vom: Juli, Seite 691-696 |
|---|---|
| Übergeordnetes Werk: |
volume:81 ; year:2004 ; number:7 ; month:07 ; pages:691-696 |
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| DOI / URN: |
10.1007/s11746-004-963-y |
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| 520 | |a Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts. | ||
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10.1007/s11746-004-963-y doi (DE-627)OLC2068144883 (DE-He213)s11746-004-963-y-p DE-627 ger DE-627 rakwb eng 660 VZ Madhujith, Terrence verfasserin aut Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage 2004 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2004 Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts. Amarowicz, Ryszard aut Shahidi, Fereidoon aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 81(2004), 7 vom: Juli, Seite 691-696 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:81 year:2004 number:7 month:07 pages:691-696 https://doi.org/10.1007/s11746-004-963-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2001 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 81 2004 7 07 691-696 |
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10.1007/s11746-004-963-y doi (DE-627)OLC2068144883 (DE-He213)s11746-004-963-y-p DE-627 ger DE-627 rakwb eng 660 VZ Madhujith, Terrence verfasserin aut Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage 2004 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2004 Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts. Amarowicz, Ryszard aut Shahidi, Fereidoon aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 81(2004), 7 vom: Juli, Seite 691-696 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:81 year:2004 number:7 month:07 pages:691-696 https://doi.org/10.1007/s11746-004-963-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2001 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 81 2004 7 07 691-696 |
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10.1007/s11746-004-963-y doi (DE-627)OLC2068144883 (DE-He213)s11746-004-963-y-p DE-627 ger DE-627 rakwb eng 660 VZ Madhujith, Terrence verfasserin aut Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage 2004 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2004 Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts. Amarowicz, Ryszard aut Shahidi, Fereidoon aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 81(2004), 7 vom: Juli, Seite 691-696 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:81 year:2004 number:7 month:07 pages:691-696 https://doi.org/10.1007/s11746-004-963-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2001 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 81 2004 7 07 691-696 |
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10.1007/s11746-004-963-y doi (DE-627)OLC2068144883 (DE-He213)s11746-004-963-y-p DE-627 ger DE-627 rakwb eng 660 VZ Madhujith, Terrence verfasserin aut Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage 2004 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2004 Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts. Amarowicz, Ryszard aut Shahidi, Fereidoon aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 81(2004), 7 vom: Juli, Seite 691-696 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:81 year:2004 number:7 month:07 pages:691-696 https://doi.org/10.1007/s11746-004-963-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2001 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 81 2004 7 07 691-696 |
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10.1007/s11746-004-963-y doi (DE-627)OLC2068144883 (DE-He213)s11746-004-963-y-p DE-627 ger DE-627 rakwb eng 660 VZ Madhujith, Terrence verfasserin aut Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage 2004 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © AOCS Press 2004 Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts. Amarowicz, Ryszard aut Shahidi, Fereidoon aut Enthalten in Journal of the American Oil Chemists' Society Springer-Verlag, 1947 81(2004), 7 vom: Juli, Seite 691-696 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:81 year:2004 number:7 month:07 pages:691-696 https://doi.org/10.1007/s11746-004-963-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_23 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2001 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 GBV_ILN_4317 AR 81 2004 7 07 691-696 |
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Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage |
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Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts. © AOCS Press 2004 |
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Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts. © AOCS Press 2004 |
| abstract_unstemmed |
Abstract Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts. © AOCS Press 2004 |
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Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage |
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Amarowicz, Ryszard Shahidi, Fereidoon |
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