• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.162-169
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• 2014

In the course of study for the development of functional food using red beans (azuki beans, Phaseolus radiatus L.), the ethanol extracts from raw-red bean (RRB) and boiled-red bean (BRB) were prepared, and the components and various biological activities of both were compared. It was observed that the extraction yield, and the total polyphenol content, of the BRB were 1.2 times higher than that of the RRB. However, the contents of total flavonoid, total sugar and reducing sugar in the BRB were 30, 27.9 and 30.8% respectively when compared with those of RRB. In relation to antioxidative activity, both RRB and BRB exhibited moderate DPPH anion, ABTS cation, and nitrite scavenging activities and reducing power, though in all cases RRB demonstrated stronger activities than BRB. The extracts of RRB and BRB did not reveal any antimicrobial activities. In a ${\alpha}$-amylase inhibitory activity assay, RRB was higher than BRB, while BRB showed higher ${\alpha}$-glucosidase inhibitory activity than RRB. A strong and particular activity was observed in an anti-thrombosis activity assay of RRB. The extract of RRB demonstrated strong inhibitions against prothrombin and blood coagulation factors, with moderate thrombin inhibition. However, the extract of BRB did not exhibit any significant anti-thrombosis activity. Our results indicate that RRB has different, but useful biological activities, and loss or elimination of the biologically active substances in RRB occurs during the production of BRB. Therefore, to develop more functional foods from red beans, a study of suitable boiling, heating and drying processes is essential, and the efficient re-use of boiled waste water from the boiling process is necessary. These results could be applied to the further development of functional red bean beverages and sweat red bean pastes.

• Journal of Life Science
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• v.32 no.12
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• pp.989-996
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• 2022

Some flowers have high sensual appealability due to their unique shapes, colors, smells, and tastes. Such edible flowers receive social attention as a noble ingredient of functional teas. In this study, methanol extracts of 23 commercial flower teas (CFTs) were prepared, and their color differences were compared. No tar color pigments were detected in the 23 CFT. The average content of total polyphenol of the 23 CFTs was 80.2±50.92 mg/g and the extracts of jin-dal-rae (Rhododendron mucronulatum Turcz), mae-hwa (Prunus mume), mae-mil (Fagopyrum esculentum), mok-ryun (Magnolia kobus), and sal-gu (Prunus armeniaca var. ansu Maxim) flowers showed total polyphenol contents greater than 150 mg/g. The average content of total sugar of the 23 CFTs was 187.4±166.5 mg/g and the extracts of chamomile (Chamaemelum nobile), kuk-hwa (Chrysanthemum morifolium), dong-baek (Camellia japonica L.), and won-chu-ri (Hemerocallis fulva) flowers showed total sugar contents greater than 400 mg/g. Among the 23 CFTs, the extract of jang-mi (Rosa hybrida hortorum) flower has prominent anti-thrombosis activity, and the extracts of dal-ma-ji (Oenothera lamarckiana), dong-baek, hibiscus (Hibiscus syriacus), and mae-mil flowers showed strong inhibitions against thrombin and blood coagulation factors. Also, the extracts of jang-mi, kum-jan-hwa (Tagetes erecta L.), mae-mil, mok-ryun dong-baek, and jin-dal-rae flower showed strong radical scavenging activities against DPPH, ABTS, and nitrite and reducing power. Our results suggest that the flowers of jang-mi, mae-mil, and dong-baek can be developed as promising anti-thrombosis treatments.