A Major Antioxidative Components and Comparison of Antioxidative Activities in Black Soybean |
Kim, Sun-Hee
(Food Science Institute, School of Food and life Science, and Biohealth Products Research Center, Inje University)
Kwon, Tai-Wan (Food Science Institute, School of Food and life Science, and Biohealth Products Research Center, Inje University) Lee, Young-Soon (Department of Food and Nutrition, Kyunghee University) Choung, Myoung-Gun (Department of Pharmacognosy Material Development, Samcheok National University) Moon, Gap-Soon (Food Science Institute, School of Food and life Science, and Biohealth Products Research Center, Inje University) |
1 | Rice-Evans CA, Miller NJ. Total antioxidant status in plasma and body fluids. Methods Enzymol. 234: 279-293 (1994) DOI PUBMED |
2 | Yoo EA, Cho JH. Separation and determination of tocopherol isomers in nuts food by high performance liquid chromatography. J. Basic Sci. Sungshin Women's univ. 1: 9-17 (1984) |
3 | Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free radical Biol. Med. 20: 933-956 (1996) DOI ScienceOn |
4 | Miller NJ, Rice-Evans C, Davies MJ, Gopinathan V, Milner A. A novel method for measuring antioxidnat capacity and its application to monitoring the antioxidant status in premature neonates. Clin. Sci. 84: 407-412 (1993) |
5 | Lee IB, Choi KJ, Yu KK, Chang KW. Tocopherols and fatty acids in plant seeds from Korea. J. Korean Agric. Chem. Soc. 35: 1-5 (1992) |
6 | Pratt DE, Pietro CD, Porter WL, Giffee JW. Phenolic antioxidants of soy protein hydrolyzates. J. Food Sci. 47: 24-25 (1981) DOI |
7 | Seo A, Morr CV Improved high-performance liquid chromatographic analysis of phenolic acids. J. Agric. Food Chem. 32: 530-533 (1984) DOI |
8 | Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free radical Biol. Med. 20: 933-956 (1996) DOI ScienceOn |
9 | Lee GH, Kwon BK, Yim SY, Oh MJ. Phenolic compounds in sweet potatoes and their antioxidative activity. Korean J. Postharvest Sci. Technol. 7: 331-336 (2000) |
10 | Kim YH. Antioxidant activity of various phenolic compounds in a soybean oil and a soybean oil-water emulsion system, MS thesis, Korea University, Seoul, Korea (1982) |
11 | Ikeda N, Fukuzumi K. Synergistic antioxidant effect of nucleic acid and tocopherols. J. Am. Oil Chem. Soc. 54: 360-365 (1977) DOI PUBMED |
12 | Wei H, Wei L, Frenkel K, Bowen R, Barnes S. Inhibition of tumor promotor-induced hydrogen peroxide formation in vitro and in vivo by genistein. Nutr. Cnacer 20: 1-12 (1993) DOI ScienceOn |
13 | Hayes RE, Bookwalter GN, Bagley EB. Antioxidant activity of soybean flour and derivatives-A review. J. Food Sci. 42: 15271531 (1977) |
14 | Lee IB, Choi KJ, Yu KK, Chang KW. Tocopherols and fatty acids in plant seeds from Korea. J. Korean Agric. Chem. Soc. 35: 1-5 (1992) |
15 | Choung MG, Baek IY, Kang ST, Han WY, Shin DC, Moon HP, Kang KH. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine ma.x(L.) Merr.). J. Agric. Food Chem. 49: 5848-5851 (2001) DOI ScienceOn |
16 | Tsuda T, Shiga K, Ohshima K, Kawakishi S, Osawa T. Inhibition of lipid peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris L. Biochem. Pharmacol. 52: 1033-1039 (1996) DOI ScienceOn |
17 | Pratt DE, Birac PM. Sources of antioxidant activity of soybeans and soy products. J. Foods Sci. 44: 1720-1722 (1979) DOI |
18 | Wei H, Cai Q, Rahn RO. Inhibition of UV light and Fenton reaction-induced oxidative DNA damage by the soybean isoflavone genistein. Carcinogenesis 17: 73-77 (1996) DOI ScienceOn |
19 | Wang G, Kuan S, Fransis OJ, Ware GM, Carman AS. A simplified HPLC method for the determination of phytoestrogens in soybean and its processed products. J. Agric. Food Chem. 38: 185-190 (1990) DOI |
20 | Oh MK, Rhee SH, Cheigh HS. Changes of lipid composition of Korean black soybean before and after soaking. J. Korean Soc. Food Nutr. 21: 29-35 (1992) |
21 | Choi JS, Kwon TW, Kim JS. Isoflavone contents in some varieties of soybean. Food Biotechnol. 5: 167-169 (1996) |
22 | Wang H, Murphy PA. Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year and location. J. Agric. Food Chem. 42: 1674-1677 (1994) DOI ScienceOn |
23 | Barnes PJ. pp. 1095-1100. Progress in Cereal Chemistry and Technology. proc. 7th World cereal and bread congress. Holas J, Kratochvil J (eds). Elsevier, Amsterdam, The Netherland (1983) |
24 | Ryu SH. Studies on antioxidative effects and antioxidative components of soybean and Chongkujang. PhD thesis, Inje University, Korea (2002) |
25 | Record IR, Dreosit IE, Mclnerney JK. The antioxidant activity of genistein in vitro. J. Nutr. Biochem. 6: 481-485 (1995) DOI ScienceOn |
26 | Francis FJ. Future trends. pp. 233-247. In: Developments in Food Colors-2, Walford J (ed). Applied Science Publishers, New York, USA (1984) |
27 | Moon GS, Kwon TW, Ryu SH. Comparison of antioxidative activites of soybean components by different assays. Korea soybean Digest 20: 28-36 (2003) |
28 | Kusunoki T, Higashi H, Hosai S, Hata D, Sugie K, Mayumi M, Migawa H. Tryosine phosphorylation and its possible role in superoxide production by human neutrophils stimulated with FMLP and IgG. Biochem. Biophys. Res. Com. 183: 789-796 (1992) DOI ScienceOn |