Legume Research

  • Chief EditorJ. S. Sandhu

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Legume Research, volume 41 issue 5 (october 2018) : 681-688

Phenolic compounds and antioxidant activity of adzuki bean cultivars

Ji Hae Lee, Hyeonmi Ham, Min Young Kim, Jee Yeon Ko, Eun-Yeong Sim, Hyun-Joo Kim, Choon Ki Lee, Yong Hee Jeon, Heon Sang Jeong, Koan Sik Woo
1Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang, Gyeongnam 50424, Republic of Korea
  • Submitted02-08-2017|

  • Accepted19-02-2018|

  • First Online 20-06-2018|

  • doi 10.18805/LR-381

Cite article:- Lee Hae Ji, Ham Hyeonmi, Kim Young Min, Ko Yeon Jee, Sim Eun-Yeong, Kim Hyun-Joo, Lee Ki Choon, Jeon Hee Yong, Jeong Sang Heon, Woo Sik Koan (2018). Phenolic compounds and antioxidant activity of adzuki bean cultivars. Legume Research. 41(5): 681-688. doi: 10.18805/LR-381.
The phenolic compounds and radical scavenging activity of ethanolic extracts of five adzuki beans were evaluate according to cultivar. The predominant phenolic acids in five cultivars of adzuki bean were (+)-catechin and gallic acid. Antioxidant capacities were determined using 2,2-diphenyl-1-picrylhydrazyl and 2,2-azinobis (3-ethylbenothiazoline-6-sulphonic acid) diammonium salt, and reducing power was positively enhanced according to the total polyphenolic content. In a cell-based assay, adzuki beans showed cytoprotective effects against oxidative stress induced by tert-butyl hydroperoxide and inhibitory effects on the production of reactive oxygen species, except for the cultivar Vigna angularis var. nipponensis cv. Whinnarae. In conclusion, (+)-catechin was the predominant phenolic compound found in adzuki beans, but there were differences according to the cultivar. Overall, the adzuki bean cultivars showed different antioxidant activities and cytoprotective effects according to the concentration and composition of phenolic compounds.
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