A Major Antioxidative Components and Comparison of Antioxidative Activities in Black Soybean

검정콩의 주요 항산화 원인물질 및 항산화 효과의 비교

  • Kim, Sun-Hee (Food Science Institute, School of Food and life Science, and Biohealth Products Research Center, Inje University) ;
  • Kwon, Tai-Wan (Food Science Institute, School of Food and life Science, and Biohealth Products Research Center, Inje University) ;
  • Lee, Young-Soon (Department of Food and Nutrition, Kyunghee University) ;
  • Choung, Myoung-Gun (Department of Pharmacognosy Material Development, Samcheok National University) ;
  • Moon, Gap-Soon (Food Science Institute, School of Food and life Science, and Biohealth Products Research Center, Inje University)
  • 김선희 (인제대학교 식품과학연구소.식품생명과학부.바이오헬스소재연구센터) ;
  • 권태완 (인제대학교 식품과학연구소.식품생명과학부.바이오헬스소재연구센터) ;
  • 이영순 (경희대학교 식품영양학과) ;
  • 정명근 (삼척대학교 생약자원개발학과) ;
  • 문갑순 (인제대학교 식품과학연구소.식품생명과학부.바이오헬스소재연구센터)
  • Published : 2005.02.28

Abstract

Contents of isoflavone, phenolic acids, tocopherol, and anthocyanin in black soybean (Glycine max) were measured by HPLC. To compare antioxidative activities of main black soybean components, antioxidative effects of the same levels of commercial standard components were measured by Trolox equivalent antioxidant capacity assay (TEAC). Most effective component was gentisic acid followed by anthocyanin, p-coumaric acid, ferulic acid, genistein, syringic acid, and daidzein. TEAC assay results revealed genistein in isoflavone, gentisic acid in phenolic acids, p-tocopherol in tocopherol, and anthocyanin showed highest antioxidative and synergistic acitivities, with anthocyanin showing strongest synergy effect.

Keywords

antioxidative activity;isoflavone;phenolic acids;tocopherol;anthocyanin

References

  1. Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free radical Biol. Med. 20: 933-956 (1996) https://doi.org/10.1016/0891-5849(95)02227-9
  2. Miller NJ, Rice-Evans C, Davies MJ, Gopinathan V, Milner A. A novel method for measuring antioxidnat capacity and its application to monitoring the antioxidant status in premature neonates. Clin. Sci. 84: 407-412 (1993)
  3. Lee IB, Choi KJ, Yu KK, Chang KW. Tocopherols and fatty acids in plant seeds from Korea. J. Korean Agric. Chem. Soc. 35: 1-5 (1992)
  4. Pratt DE, Pietro CD, Porter WL, Giffee JW. Phenolic antioxidants of soy protein hydrolyzates. J. Food Sci. 47: 24-25 (1981) https://doi.org/10.1111/j.1365-2621.1982.tb11018.x
  5. Seo A, Morr CV Improved high-performance liquid chromatographic analysis of phenolic acids. J. Agric. Food Chem. 32: 530-533 (1984) https://doi.org/10.1021/jf00123a028
  6. Rice-Evans CA, Miller NJ. Total antioxidant status in plasma and body fluids. Methods Enzymol. 234: 279-293 (1994) https://doi.org/10.1016/0076-6879(94)34095-1
  7. Yoo EA, Cho JH. Separation and determination of tocopherol isomers in nuts food by high performance liquid chromatography. J. Basic Sci. Sungshin Women's univ. 1: 9-17 (1984)
  8. Kim YH. Antioxidant activity of various phenolic compounds in a soybean oil and a soybean oil-water emulsion system, MS thesis, Korea University, Seoul, Korea (1982)
  9. Lee GH, Kwon BK, Yim SY, Oh MJ. Phenolic compounds in sweet potatoes and their antioxidative activity. Korean J. Postharvest Sci. Technol. 7: 331-336 (2000)
  10. Lee IB, Choi KJ, Yu KK, Chang KW. Tocopherols and fatty acids in plant seeds from Korea. J. Korean Agric. Chem. Soc. 35: 1-5 (1992)
  11. Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free radical Biol. Med. 20: 933-956 (1996) https://doi.org/10.1016/0891-5849(95)02227-9
  12. Ikeda N, Fukuzumi K. Synergistic antioxidant effect of nucleic acid and tocopherols. J. Am. Oil Chem. Soc. 54: 360-365 (1977) https://doi.org/10.1007/BF02802036
  13. Hayes RE, Bookwalter GN, Bagley EB. Antioxidant activity of soybean flour and derivatives-A review. J. Food Sci. 42: 15271531 (1977)
  14. Tsuda T, Shiga K, Ohshima K, Kawakishi S, Osawa T. Inhibition of lipid peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris L. Biochem. Pharmacol. 52: 1033-1039 (1996) https://doi.org/10.1016/0006-2952(96)00421-2
  15. Choung MG, Baek IY, Kang ST, Han WY, Shin DC, Moon HP, Kang KH. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine ma.x(L.) Merr.). J. Agric. Food Chem. 49: 5848-5851 (2001) https://doi.org/10.1021/jf010550w
  16. Pratt DE, Birac PM. Sources of antioxidant activity of soybeans and soy products. J. Foods Sci. 44: 1720-1722 (1979) https://doi.org/10.1111/j.1365-2621.1979.tb09125.x
  17. Oh MK, Rhee SH, Cheigh HS. Changes of lipid composition of Korean black soybean before and after soaking. J. Korean Soc. Food Nutr. 21: 29-35 (1992)
  18. Wei H, Wei L, Frenkel K, Bowen R, Barnes S. Inhibition of tumor promotor-induced hydrogen peroxide formation in vitro and in vivo by genistein. Nutr. Cnacer 20: 1-12 (1993) https://doi.org/10.1080/01635589309514265
  19. Choi JS, Kwon TW, Kim JS. Isoflavone contents in some varieties of soybean. Food Biotechnol. 5: 167-169 (1996)
  20. Wang H, Murphy PA. Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year and location. J. Agric. Food Chem. 42: 1674-1677 (1994) https://doi.org/10.1021/jf00044a017
  21. Wei H, Cai Q, Rahn RO. Inhibition of UV light and Fenton reaction-induced oxidative DNA damage by the soybean isoflavone genistein. Carcinogenesis 17: 73-77 (1996) https://doi.org/10.1093/carcin/17.1.73
  22. Wang G, Kuan S, Fransis OJ, Ware GM, Carman AS. A simplified HPLC method for the determination of phytoestrogens in soybean and its processed products. J. Agric. Food Chem. 38: 185-190 (1990) https://doi.org/10.1021/jf00091a041
  23. Record IR, Dreosit IE, Mclnerney JK. The antioxidant activity of genistein in vitro. J. Nutr. Biochem. 6: 481-485 (1995) https://doi.org/10.1016/0955-2863(95)00076-C
  24. Ryu SH. Studies on antioxidative effects and antioxidative components of soybean and Chongkujang. PhD thesis, Inje University, Korea (2002)
  25. Moon GS, Kwon TW, Ryu SH. Comparison of antioxidative activites of soybean components by different assays. Korea soybean Digest 20: 28-36 (2003)
  26. Francis FJ. Future trends. pp. 233-247. In: Developments in Food Colors-2, Walford J (ed). Applied Science Publishers, New York, USA (1984)
  27. Kusunoki T, Higashi H, Hosai S, Hata D, Sugie K, Mayumi M, Migawa H. Tryosine phosphorylation and its possible role in superoxide production by human neutrophils stimulated with FMLP and IgG. Biochem. Biophys. Res. Com. 183: 789-796 (1992) https://doi.org/10.1016/0006-291X(92)90552-V
  28. Barnes PJ. pp. 1095-1100. Progress in Cereal Chemistry and Technology. proc. 7th World cereal and bread congress. Holas J, Kratochvil J (eds). Elsevier, Amsterdam, The Netherland (1983)