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Research Article

volume 41 issue 5 (october 2018) : 681-688,   Doi: 10.18805/LR-381

Phenolic compounds and antioxidant activity of adzuki bean cultivars

J
Ji Hae Lee
H
Hyeonmi Ham
M
Min Young Kim
J
Jee Yeon Ko
E
Eun-Yeong Sim
H
Hyun-Joo Kim
C
Choon Ki Lee
Y
Yong Hee Jeon
H
Heon Sang Jeong
K
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.

ABSTRACT

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.

REFERENCES

  1. Adom, K.K. and Liu, R.H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50: 6182–6187.
  2. Ayala, A., Muñoz, M.F. and Argüelles, S. (2014). Lipid peroxidation: production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal. Oxidative Medicine and Cellular Longevity, 2014: 360–438.
  3. Bhattacharya, S., Gachhui, R. and Sil, P.C. (2011). Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis. Pathophysiology, 18: 221–234. 
  4. Choi, Y., Jeong, H.S. and Lee, J. (2007). Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chemistry, 103: 130–138.
  5. Choi, Y., Lee, S.M., Chun, J., Lee, H.B. and Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chemistry, 99: 381–387.
  6. Dewanto, V., Xianzhong, W. and Liu, R. H. (2002). Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry, 50: 4959-4964.
  7. Frei, B. and Higdon, J.V. (2003). Antioxidant activity of tea polyphenols in vivo: evidence from animal studies. Journal of Nutrition, 133: 3275S–3284S.
  8. Goufo, P. and Trindade, H. (2014). Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, ã-oryzanol, and phytic acid. Food Science & Nutrition, 2: 75–104. 
  9. Halliwell, B. (1996). Antioxidants in human health and disease. Annual Review of Nutrition, 16: 33–49.
  10. Hayek, T., Fuhrman, B., Vaya, J., Rosenblat, M., Belinky, P., Coleman, R., Elis, A. and Aviram, M. (1997). Reduced progression of atherosclerosis in apolipoprotein E-deficient mice following consumption of red wine, or its polyphenols quercetin or catechin, is associated with reduced susceptibility of LDL to oxidation and aggregation. Arteriosclerosis, Thrombosis, and Vascular Biology, 17: 2744–2752.
  11. Heim, K.E., Tagliaferro, A.R. and Bobilya, D.J. (2002). Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry, 13: 572–584.
  12. Hori, Y., Sato, S. and Hatai, A. (2006). Antibacterial activity of plant extracts from adzuki beans (Vigna angularis) in vitro. Phytotherapy Research, 20: 162–164.
  13. Hu, F.B. (2002). Dietary pattern analysis: a new direction in nutritional epidemiology. Current Opinion in Lipidology, 13: 3–9.
  14. Kim, M.Y., Jang, G.Y., Lee, Y., Li, M., Ji, Y.M., Yoon, N., Lee, S.H., Kim, K.M., Lee, J. and Jeong, H.S. (2016). Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.). Food Science and Biotechnology, 25: 1551–    1559.
  15. Kim, Y., Choi, Y., Ham, H., Jeong, H. S. and Lee, J. (2013). Protective effects of oligomeric and polymeric procyanidin fractions from defatted grape seeds on tert-butyl hydroperoxide-induced oxidative damage in HepG2 cells. Food Chemistry, 137: 136-141.
  16. Lu, N., Chen, P., Yang, Q. and Peng, Y.Y. (2011). Anti- and pro-oxidant effects of (+)-catechin on hemoglobin-induced protein oxidative damage. Toxicology In Vitro, 25: 833–838.
  17. Luo, Y., Li, J., Xu, C., Hao, Z., Jin, X. and Wang, Q. (2014). Impact of processing on in vitro bioavailability of phenols and flavonodis and antioxidant activities in faba bean (Vicia faba L.) Andazuki bean (Vigna angularis L.). Legume Research: An International Journal, 37: 492-499.
  18. Mahatma, M. K., Thawait, L. K., Bishi, S. K., Khatediya, N., Rathnakumar, A. L., Lalwani, H. B., and Misra, J. B. (2016). Nutritional composition and antioxidant activity of Spanish and Virginia groundnuts (Arachis hypogaea L.): a comparative study. Journal of Food Science and Technology, 53: 2279-2286.
  19. Marathe, S. A., Rajalakshmi, V., Jamdar, S. N. and Sharma, A. (2011). Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food and Chemical Toxicology, 49: 2005-2012.
  20. Muramatsu, H., Kogawa, K., Tanaka, M., Okumura, K., Nishihori, Y., Koike, K., Kuga, T. and Niitsu, Y. (1995). Superoxide dismutase in SAS human tongue carcinoma cell line is a factor defining invasiveness and cell motility. Cancer Research, 55: 6210–    6214.
  21. Sharma, S., Singh, A., Sharma, U., Kumar, R. and Yadav, N. (2017). Effect of thermal processing on anti nutritional factors and in vitro bioavailability of minerals in desi and kabuli cultivars of chickpea grown in North India. Legume Research: An International Journal, DOI: 10-18805/LR-3708 online publish.
  22. Sinha, S. K., Kumar, M., Kumar, A., Bharti, S. and Shahi, V. K. (2013). Antioxidant activities of different tissue extract of Faba bean (Vicia faba L) containing phenolic compounds. Legume Research: An International Journal, 36: 496-504. 
  23. Tsao, R. (2010). Chemistry and biochemistry of dietary polyphenols. Nutrients, 2: 1231–1246.
  24. Tavakkol-Afshari, J., Brook, A. and Mousavi, S.H. (2008). Study of cytotoxic and apoptogenic properties of saffron extract in human cancer cell lines. Food and Chemical Toxicology, 46: 3443-3447.
  25. Wang, H. and Joseph, J.A. (1999). Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader. Free Radical Biology and Medicine, 27: 612–616.
  26. Yoshida, H., Tomiyama, Y., Yoshida, N. and Mizushina, Y. (2009). Characteristics of lipid components, fatty acid distributions and triacylglycerol molecular species of adzuki beans (Vigna angularis). Food Chemistry, 115: 1424–1429.
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    Research Article

    volume 41 issue 5 (october 2018) : 681-688,   Doi: 10.18805/LR-381

    Phenolic compounds and antioxidant activity of adzuki bean cultivars

    J
    Ji Hae Lee
    H
    Hyeonmi Ham
    M
    Min Young Kim
    J
    Jee Yeon Ko
    E
    Eun-Yeong Sim
    H
    Hyun-Joo Kim
    C
    Choon Ki Lee
    Y
    Yong Hee Jeon
    H
    Heon Sang Jeong
    K
    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.

    ABSTRACT

    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.

    REFERENCES

    1. Adom, K.K. and Liu, R.H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50: 6182–6187.
    2. Ayala, A., Muñoz, M.F. and Argüelles, S. (2014). Lipid peroxidation: production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal. Oxidative Medicine and Cellular Longevity, 2014: 360–438.
    3. Bhattacharya, S., Gachhui, R. and Sil, P.C. (2011). Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis. Pathophysiology, 18: 221–234. 
    4. Choi, Y., Jeong, H.S. and Lee, J. (2007). Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chemistry, 103: 130–138.
    5. Choi, Y., Lee, S.M., Chun, J., Lee, H.B. and Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chemistry, 99: 381–387.
    6. Dewanto, V., Xianzhong, W. and Liu, R. H. (2002). Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry, 50: 4959-4964.
    7. Frei, B. and Higdon, J.V. (2003). Antioxidant activity of tea polyphenols in vivo: evidence from animal studies. Journal of Nutrition, 133: 3275S–3284S.
    8. Goufo, P. and Trindade, H. (2014). Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, ã-oryzanol, and phytic acid. Food Science & Nutrition, 2: 75–104. 
    9. Halliwell, B. (1996). Antioxidants in human health and disease. Annual Review of Nutrition, 16: 33–49.
    10. Hayek, T., Fuhrman, B., Vaya, J., Rosenblat, M., Belinky, P., Coleman, R., Elis, A. and Aviram, M. (1997). Reduced progression of atherosclerosis in apolipoprotein E-deficient mice following consumption of red wine, or its polyphenols quercetin or catechin, is associated with reduced susceptibility of LDL to oxidation and aggregation. Arteriosclerosis, Thrombosis, and Vascular Biology, 17: 2744–2752.
    11. Heim, K.E., Tagliaferro, A.R. and Bobilya, D.J. (2002). Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry, 13: 572–584.
    12. Hori, Y., Sato, S. and Hatai, A. (2006). Antibacterial activity of plant extracts from adzuki beans (Vigna angularis) in vitro. Phytotherapy Research, 20: 162–164.
    13. Hu, F.B. (2002). Dietary pattern analysis: a new direction in nutritional epidemiology. Current Opinion in Lipidology, 13: 3–9.
    14. Kim, M.Y., Jang, G.Y., Lee, Y., Li, M., Ji, Y.M., Yoon, N., Lee, S.H., Kim, K.M., Lee, J. and Jeong, H.S. (2016). Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.). Food Science and Biotechnology, 25: 1551–    1559.
    15. Kim, Y., Choi, Y., Ham, H., Jeong, H. S. and Lee, J. (2013). Protective effects of oligomeric and polymeric procyanidin fractions from defatted grape seeds on tert-butyl hydroperoxide-induced oxidative damage in HepG2 cells. Food Chemistry, 137: 136-141.
    16. Lu, N., Chen, P., Yang, Q. and Peng, Y.Y. (2011). Anti- and pro-oxidant effects of (+)-catechin on hemoglobin-induced protein oxidative damage. Toxicology In Vitro, 25: 833–838.
    17. Luo, Y., Li, J., Xu, C., Hao, Z., Jin, X. and Wang, Q. (2014). Impact of processing on in vitro bioavailability of phenols and flavonodis and antioxidant activities in faba bean (Vicia faba L.) Andazuki bean (Vigna angularis L.). Legume Research: An International Journal, 37: 492-499.
    18. Mahatma, M. K., Thawait, L. K., Bishi, S. K., Khatediya, N., Rathnakumar, A. L., Lalwani, H. B., and Misra, J. B. (2016). Nutritional composition and antioxidant activity of Spanish and Virginia groundnuts (Arachis hypogaea L.): a comparative study. Journal of Food Science and Technology, 53: 2279-2286.
    19. Marathe, S. A., Rajalakshmi, V., Jamdar, S. N. and Sharma, A. (2011). Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food and Chemical Toxicology, 49: 2005-2012.
    20. Muramatsu, H., Kogawa, K., Tanaka, M., Okumura, K., Nishihori, Y., Koike, K., Kuga, T. and Niitsu, Y. (1995). Superoxide dismutase in SAS human tongue carcinoma cell line is a factor defining invasiveness and cell motility. Cancer Research, 55: 6210–    6214.
    21. Sharma, S., Singh, A., Sharma, U., Kumar, R. and Yadav, N. (2017). Effect of thermal processing on anti nutritional factors and in vitro bioavailability of minerals in desi and kabuli cultivars of chickpea grown in North India. Legume Research: An International Journal, DOI: 10-18805/LR-3708 online publish.
    22. Sinha, S. K., Kumar, M., Kumar, A., Bharti, S. and Shahi, V. K. (2013). Antioxidant activities of different tissue extract of Faba bean (Vicia faba L) containing phenolic compounds. Legume Research: An International Journal, 36: 496-504. 
    23. Tsao, R. (2010). Chemistry and biochemistry of dietary polyphenols. Nutrients, 2: 1231–1246.
    24. Tavakkol-Afshari, J., Brook, A. and Mousavi, S.H. (2008). Study of cytotoxic and apoptogenic properties of saffron extract in human cancer cell lines. Food and Chemical Toxicology, 46: 3443-3447.
    25. Wang, H. and Joseph, J.A. (1999). Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader. Free Radical Biology and Medicine, 27: 612–616.
    26. Yoshida, H., Tomiyama, Y., Yoshida, N. and Mizushina, Y. (2009). Characteristics of lipid components, fatty acid distributions and triacylglycerol molecular species of adzuki beans (Vigna angularis). Food Chemistry, 115: 1424–1429.
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