A Study on the Antioxidative Activities of Korean Soybeans

국산 대두의 항산화 효과

  • Bae, Eun-A (Dept. of Food Science and Nutrition, Inje University) ;
  • Moon, Gap-Soon (Dept. of Food Science and Nutrition, Inje University)
  • 배은아 (인제대학교 식품영양학과) ;
  • 문갑순 (인제대학교 식품영양학과)
  • Published : 1997.04.01

Abstract

To investigate the antioxidative effect of Korean soybeans, four kinds of soybeans(yellow, brown, black and small black bean) were selected and determined their antioxidative activities in vitro by POV method. Dark colored soybeans such as brown, black and small black soybean showed stronger antioxidative effect than pale yellow one. When compared the antioxidative effect of these soybeans in hull and dehulled condition, in dehulled soybeans, they showed the same antioxidative effect in each soybeans, but in soybean hull, dark colored soybeans showed stronger antioxidative effect than yellow soybean hull, which means the pigments of soybeans play important roles in their antioxidative activities. To separate the main components showing antioxidative effect in soybeans, these soybeans were extracted with hexane, methanol and water. The methanol extract showed the strongest antioxidative effect among them, which means the major antioxidative effect materials contained in methanol extract.