A Comparison of the Components and Biological Activities in Raw and Boiled Red Beans (Phaseolus radiatus L.) |
Lee, Ryun Kyung
(Gyeongbuk Institute for Bioindustry)
Kim, Mi-Sun (Department of Food and Nutrition, Andong National University) Lee, Ye-Seul (Department of Food and Nutrition, Andong National University) Lee, Man-Hyo (Gyeongbuk Institute for Bioindustry) Lee, Jong Hwa (Department of Food Science and Biotechnology, Andong National University) Sohn, Ho-Yong (Department of Food and Nutrition, Andong National University) |
1 | Kim CK, Oh BH, Na JM, Sin DH. 2003. Comparison of physicochemical properties of Korean and Chinese red bean starches. Korean J. Food Sci. Technol. 35: 551-555. |
2 | Kang MH. 1985. Growth inhibition of rats fed raw or heated Korean beans and the effect of methionine or protein supplementation. Korean J. Nutr. 18: 126-138. |
3 | Kang MH, Kim YH, Lee SR. 1980. Trypsin inhibitor and hemagglutinating activities of some minor beans in Korea. Korean J. Food Sci. Technol. 12: 24-33. |
4 | Kang SJ, Han YS. 2012. Studies on the anti oralmicrobial activity and selected functional component of small red bean extract. Korean J. Food Cookery Sci. 28: 41-49. DOI |
5 | Kim JI, Jang HS, Kim JS, Sohn HY. 2009. Evaluation of antimicrobial, antithrombin, and antioxidant activity of Dioscorea batatas Decne. Korean J. Microbiol Biotechnol. 37: 113-139. |
6 | Kim MS, Ahn SM, Jung IC, Kwon GS, Sohn HY. 2010. Screening of -amylase and -glucosidase inhibitor from Nepalese plant extracts. Korean J. Microbiol Biotechnol. 38: 183-189. |
7 | Koh KJ, Shin DB, Lee YC. 1997. Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J. Food Sci. Technol. 29: 854-859. |
8 | Koide T, Hashimoto Y, Kamei H, Kojima T, Hasegawa M, Terabe K. 1997. Antitumor effect of anthocyanin fractions extracted from red soybeans and red beans in vitro and in vivo. Cancer Biother. Radio. 12: 277-280. |
9 | Meng GT, Ma CY. 2001. Thermal properties of Phaseolus angularis (red bean) globulin. Food Chem. 73: 453-460. DOI ScienceOn |
10 | Oh HS, Kim JH, Lee MH. 2003. Isoflavone contents, antioxidative and fibrinolytic activities of red bean and mung bean. Korean J. Soc. Food Cookery Sci. 19: 263-270. |
11 | Park YM, Jeong JB, Seo JH, Lim JH, Jeong HJ, Seo EW. 2011. Inhibitory effect of red bean (Phaseolus angularis) hot water extracts on oxidative DNA and cell damage. Korean J. Plant Res. 24: 130-138. DOI |
12 | Abu-Ghannam N. 1998. Modelling textural changes during the hydration process of red beans. J. Food Eng. 38: 341-352. DOI ScienceOn |
13 | Ahn SM, Hong YK, Kwon GS, Sohn HY. 2011. Evaluation of antioxidant and nitrite scavenging activity of seaweed extracts. J. Life Sci. 21: 576-583. DOI |
14 | Ariga T, Koshiyama I, Fukushima D. 1988. Antioxidative properties of procyanidins B-1 and B-3 from azuki beans in aqueous systems. Agr. Biol. Chem. 52: 2717-2722. DOI |
15 | Bae DG, Jung YS. 2010. Colorant extracting and its storage stability from red bean and black bean seed coat. Agric. Rex. Bull. Kyungpook Natl Univ. 28: 31-38. |
16 | Chang KY, Han KS, Park JC. 1968. Studies on the selection in adzuki bean breeding. III. Phenotypic and genotypic correlations among some characters in the population of adzuki bean varieties. Res. Bul. Chinju Agr. Col. 7: 39-44. |
17 | Choi SY, Jeong YJ, Lee SJ, Chi OH, Chegal SA. 2002. Food and health for modern people. Dongmyungsa, Seoul, Korea. pp. 244-246. |
18 | Choi YH, Kang MY, Nam SH. 1998. Inhibitory effect of various cereal and bean extracts on carcinogenicity in vitro. Korean J. Food Sci. Technol. 30: 964-969. |
19 | Hwang CS, Jeong DY, Kim YS, Na JM, Shin DH. 2005. Effects of enzyme treatment on physicochemical characteristics of small red bean percolate. Korean J. Food Sci. Technol. 37: 189-193. |
20 | Jeong SH, Kim SH, Kim HK, Yun BR, Lee HW, Lim JH, et al. 2012. Effect of Vigna anugularis ethanol extract on papaininduced arthritis in mice. Korean J. Oriental Physiol. Pathol. 26: 665-671. |
21 | Song SB, Ko JY, Kim JI, Lee JS, Jung TW, Kim KY, et al. 2013. Changes in physicochemical characteristics and antioxidant activity of Adzuki bean and Adzuki bean tea depending on the variety and roasting time. Korean J. Food Sci. Technol. 45: 317-324. DOI ScienceOn |
22 | Song SB, Seo HI, Ko JY, Lee JS, Kang JR, Oh BG, et al. 2011. Quality characteristics of Adzuki bean sediment according to variety. J. Korean Soc. Food Sci. Nutr. 40: 1121-1127. DOI ScienceOn |
23 | Rho CW, Son SY, Hong ST, Lee KH, Ryu IM. 2003. Agronomic characters of Korean adzuki beans (Vigna angularis (Willd.) Ohwi & Ohashi). Korean J. Plant Res. 16: 147-154. |
24 | Ryszard A, Ronald BP. 2006. Content of proanthocyanidins in selected plant extracts as determined via n-butanol/HCl hydrolysisand a colorimetric assay or by HPLC. Pol. J. Food Nutr. Sci. 56: 319-322. |
25 | Valentina U, Facic J, Stampar F. 2007. Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chem. 107: 185-192. |
26 | Woo KS, Song SB, Ko JY, Seo MC, Lee JS, Kang JR, et al. 2010. Antioxidant components and antioxidant activities in methanolic extract from adzuki beans (Vigna angularis var. nipponensis). Korean J. Food Sci. Technol. 42: 693-698. |
27 | Yoon WJ. 2010. Quality characteristics of traditional soybean paste(doenjang) manufacture with various soybeans. Master's thesis. Kyungpook National University. |
28 | Yoshida K, Sato Y, Okuno R, Kameda K, Isobe M, Kondo T. 1996. Structural analysis and measurement of anthocyanin from colored seed coats of Vigna, Phaseolus, and Glycine Lugumes. Biosci. Biotechnol. Biochem. 60: 589-593. DOI ScienceOn |