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Screening of the Antioxidative Activity, Antimutagenicity and Mutagenicity of the Ethanolic Extracts from Legumes  

Chang, Su-Min (Department of Food Science and Nutrition, Kyungpook National University)
Nam, Seok-Hyun (Department of Natural Science, Ajou University)
Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 1115-1122 More about this Journal
Abstract
To evaluate the physiological properties of 22 varieties of legumes, antioxidative activity, antimutagenicity against Mitomycin C, genotoxicity, and mutagenicity were tested. Ethanolic extracts of legumes had significant antioxidative activities in the tests of electron-donating ability to DPPH radical, hydroxy radical-scavenging activity, and inhibitory effect on lipid auto-oxidation model system. Soy sprout bean (green), mung bean, and small black bean (green) had excitatory effects on the growth of E. coli PQ 37 cell. Black bean and green soy bean had inhibitory effects on the mutagenicities of the cells. Rice bean, pea, mung bean, and bonavista bean showed antimutagenic activities against chemical mutagen, Mitomycin C. Thus, rice bean and mung bean were found to be appropriate auxiliary ingredients of rice cake and rice processing food for the promotion of health and augmentation of rice and legume consumptions.
Keywords
legumes; antioxidative activity; antimutangenicity; mutangenicity;
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