豆科種子的種皮及種仁乙醇萃取物於體外清除自由基的研究

In Vitro Radical Scavenging Activity of Seed Coat and Seed Kernel Ethanol Extracts of Legume

吳慧中(Hui-Chung Wu) ； 王志玄(Jr-Shiuan Wang) ； 蔡復淳(Fu-Chun Tsai) ； 梁致遠(Ji-Yuan Liang)

《MC-Transaction on Biotechnology》 5卷1期 (2013/03) Pp. 9-19

摘要

取黑豆、黃豆、紅豆及綠豆等常見且不同顏色的豆類為材料，劃分種皮及種仁，以乙醇萃取後比較體外清除自由基的能力。結果顯示，黑豆種皮的總多酚、還原力、清除DPPH自由基及SOD活性都遠優於黃豆、紅豆及綠豆等的種皮及種仁。種仁的抗氧化能力，普遍低於種皮。種皮的抗氧化活性綜合評比，黑豆種皮最高，綠豆種皮的抗氧化能力略優於紅豆種皮，黃豆種皮最低。

關鍵字

黑豆 ； 種皮 ； 種仁 ； 抗氧化

並列摘要

Adzuki beans, black soybeans, mung beans, and soybeans are the common Legume species of different colors. The seed coat and seed kernel of these beans were evaluated to compare their in vitro radical scavenging activity. The results show that the total polyphenols, reducing power, scavenging DPPH radical activity and SOD activity of seed coat of black soybeans are far superior to the seed coat of soybeans, mung beans, adzuki beans and all seed kernel. The antioxidant capacity is generally lower in the seed kernel comparing to the seed coat. The antioxidant activity of seed coat from different Legume species, seed coat of black soybeans has the highest antioxidant capacity. The seed coat of mung beans is slight better than the adzuki beans, and the soy beans showed the lowest antioxidant activity.

並列關鍵字

Black soy beans ； Seed coat ； Seed kernel ； Antioxidant activity