Data/hora: 11/06/2024 12:33:37

Provedor de dados: 	19	
País: 	Japan	
Título: 	8種類の食用豆類に含まれるポリフェノールと抗酸化活性

Polyphenols and their antioxidative activities in 8 kinds of edible beans	
Autores: 	小嶋, 道之; 森田, 武志; 齋藤, 優介; 西, 繁典; Kojima, Michiyuki; Morita, Takeshi; Saito, Yusuke; Nishi, Shigenori.	
Data: 	2006-10	
Ano: 	2006	
Palavras-chave: 	ポリフェノール; 抗酸化活性; 熱安定性; ＰH安定性; 豆類; Polyphenol; Antioxidative activity; Thermal　stability; PH stability; Pulse.	
Resumo: 	8種類の食用豆類に含まれるポリフェノールと抗酸化活性を比較した。豆類からの連続的な3段階の抽出法は，実験室で次のようにして行った。豆類に温水(50℃)を加え，5時間浸漬(抽出液１)し，その後種皮のみを採取して水を加え，1時間，加熱抽出した(抽出液2)。最後に，加熱抽出後の種皮に5％トリフルオロ酢酸含有のエタノールを加えてさらに1時間，種皮に強く結合しているポリフェノールを加熱抽出した（抽出液３）。全ての抽出液にポリフェノールを含んでいたが，含まれるポリフェノール量は，豆類種実の大小や種皮色との間で相関関係は認められなかった｡アズキおよび赤インゲンマメの抽出液1には，ポリフェノールが多く溶出され，特にアズキの抗酸化活性が最も高かった｡抽出液2にポリフェノールが多く溶出された豆類は，コクリョクトウ，リョクトウ，ソラマメ，赤インゲンマメであり，エンドウやダイズのそれはごく微量であった｡また，抽出液3にポリフェノールを多く含んでいたのは，コクリョクトウ，リョクトウ，クロダイズ，赤インゲンマメ，ソラマメで，種皮に強く結合したポリフェノールを多く含有する豆類といえる｡抽出液1に含まれるポリフェノールの熱安定性とｐH安定性を検討したところ，4時間の加熱を続けても，豆類抽出液の活性低下はほとんど認められなかった。また，ダイズ，エンドウ，アズキ，コクリョクトウ抽出液１（ｐH6.5）の抗酸化活性は，ｐH2.0では同じ～若干上昇したが，ｐH10.0では低下した｡塩基性条件でのアズキとエンドウの活性低下は，特に顕著であった。また，ダイズ，クロダイズおよびリョクトウ抽出液１のβ-カロチン退色抑制能は低かったが，赤インゲンマメ，コクリョクトウ，エンドウ，アズキのそれは高かった。 The antioxidative activities of polyphenols found in 8 kinds of edible bean seeds were compared. Three extracts were successively prepared from each kind of bean as follows. A small quantity of bean was soaked in hot water (50°C) for 5h, and the hot water fraction was collected (Extract 1). Then, the seed coats were separated, fresh water added to the seed coats, and the mixture boiled for 1h. The water fraction was collected (Extract 2). The boiled seed coats were heated for 1h with 5% trifluoroacetic acid containing ethanol in order to extract the polyphenols that were tightly bound to the seed coats (Extract 3). All extracts contained polyphenols. There was no correlation between the amount of polyphenol in a bean type and bean size or seed coat colour. Extract 1 from Adzuki and red kidney beans contained large amounts of polyphenols. In particular, Extract 1 from Adzuki beans had the highest antioxidative activity. Extract 2 from black matpe, green gram, broad bean, and red kidney bean also contained large amounts of polyphenols, whereas those from pea and soybean contained only small amounts. Large amounts of polyphenols were stripped from the seed coats (Extract 3) from black matpe, green gram, black soybean, red kidney bean, and broad bean. The activities of polyphenols in Extract 1 from all beans hardly decreased even though they had been heated for 4h. Antioxidative activities of Extract 1 from soybean, pea, black soybean, and black matpe at pH 2.0 were identical to or slightly higher than those at pH 6.5, whereas those at pH 10.0 were lower than those at pH 6.5. The activities of Extract 1 from Adzuki beans and peas decreased markedly at high alkalinity. However, β-caroten discoloration was poorly suppressed in Extract 1 from soybeans, black soybeans, and green grams, whereas discoloration suppression was high for Extract 1 from red kidney beans, black matpes, peas, and Adzuki beans.	
Idioma: 	Japonês	
Identificador: 	帯大研報

http://ir.obihiro.ac.jp/dspace/handle/10322/94	
Formato: 	application/pdf	
Fonte: 	帯広畜産大学