Luo Jiaqiang, Cai Weixi, Wu Tong, Xu Baojun
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China; Faculty of Veterinary and Agricultural Sciences, University of Melbourne, VIC 3010, Australia.
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.
Food Chem. 2016 Jun 15;201:350-60. doi: 10.1016/j.foodchem.2016.01.101. Epub 2016 Jan 25.
Total saponin content, total phenolics content, total flavonoids content, condensed tannin content in hull, cotyledon and whole grain of both adzuki bean and mung bean were determined by colorimetric methods. Vitexin and isovitexin contents in mung bean were determined by HPLC. Antioxidant effects were evaluated with DPPH scavenging activity and ferric reducing antioxidant power assay. In vitro anti-inflammatory and anti-diabetic effects of beans were evaluated by protease and aldose reductase inhibitory assays, respectively. The results indicated that the bean hulls were the most abundant in phytochemicals and largely contributed antioxidant activities, anti-inflammatory effects and anti-diabetic effects of whole grains. The result showed that mung bean hull was the most abundant with vitexin at 37.43 mg/g and isovitexin at 47.18 mg/g, respectively. Most of the phytochemicals and bioactivities were most predominantly contributed by the bean hulls with exception for condensed tannin of mung bean; which was more abundant in the cotyledon than its hull.
采用比色法测定了红小豆和绿豆的种皮、子叶及全谷物中的总皂苷含量、总酚含量、总黄酮含量和缩合单宁含量。采用高效液相色谱法测定了绿豆中的牡荆素和异牡荆素含量。通过DPPH自由基清除活性和铁离子还原抗氧化能力测定法评估抗氧化效果。分别通过蛋白酶抑制试验和醛糖还原酶抑制试验评估豆类的体外抗炎和抗糖尿病作用。结果表明，豆壳中植物化学物质含量最为丰富，对全谷物的抗氧化活性、抗炎作用和抗糖尿病作用贡献很大。结果显示，绿豆种皮中牡荆素含量最高，为37.43mg/g，异牡荆素含量最高，为47.18mg/g。除绿豆的缩合单宁外，大多数植物化学物质和生物活性主要由豆壳贡献；缩合单宁在子叶中的含量高于种皮。
