In the course of study for development of functional food using red bean (small red bean, adzuki (azuki) bean, Phaseolus angularis W), preparation of each extract the red bean powder and the red bean granule, which was identified the physiological Activities. The ethanol extracts from raw red bean (...
In the course of study for development of functional food using red bean (small red bean, adzuki (azuki) bean, Phaseolus angularis W), preparation of each extract the red bean powder and the red bean granule, which was identified the physiological Activities. The ethanol extracts from raw red bean (RRB) and boiled red bean (BRB) were prepared, and the components and various biological activities of RRB and BRB were compared. The extraction yield of BRB was 1.2 times higher than that of the RRB, and the total polyphenol content was also 1.2 times higher in the BRB compared to the RRB. However, the contents of total flavonoid, total sugar and reducing sugar in the BRB were 30, 27.9 and 30.8% compared than those of RRB, respectively. In antioxidation activity, even both of the RRB and the BRB showed moderate DPPH anion, ABTS cation, and nitrite scavenging activities and reducing power, the RRB showed more strong activities than the BRB. The extracts of RRB and BRB did not show any antimicrobial activities. In α-amylase inhibitory activity assay is evaluated in the case of the RRB from 62.5 g/mL concentration of 9.7%, at 125 g/mL concentration of 18.8% was higher than the BRB. While the α-glucosidase inhibitory activity assay is evaluated in the case of the BRB from 62.5 g/mL concentration of 9.6%, at 25 g/mL concentration of 10.7% from the RRB relatively excellent. The strong and particular activity was found in anti-thrombosis activity assay of the RRB. The extract of RRB showed strong inhibitions against prothrombin and blood coagulation factors, with moderate thrombin inhibition. However, the extract of BRB did not showed any significant anti-thrombosis activities. Our results indicate that the RRB has different useful biological activities, and loss or elimination of the biologically active substances in RRB was occurred during the production of BRB. Therefore, to develop the functional food from red bean, the study of suitable boiling, heating and dry processes are essential, and the efficient re-use of boiled waste-water from the boiling process is necessary. Red bean powder (34%) to enhance the nutritional, functional, Sensory Properties, natural fruit syrup (60%), the addition of other (4% xylitol, lactic acid 2%), and develop products and then hot air drying granules by granulating it were. The ethanol extract and its organic solvent fractions from red bean powder(RBP) and red bean granule (RBG) were prepared. Ethanol extract of total polyphenol content was 2 times higher in RBP the compared to the RBG, while total sugar, reducing sugar was GRB is higher than the RBP. The total polyphenol and total flavonoid content of organic solvent fractions showed that ethylacetate fraction contained the highest contents. In antioxidation activity, even both of the RBP and the RBG showed moderate DPPH anion, ABTS cation, and nitrite scavenging activities and reducing power, in the ethylacetate fraction of RBG showed more strong activities than the BRB. The organic solvent fractions of RBP and RBG did not show any antimicrobial activities. In α-amylase inhibitory activity assay, the RBG was excellent activity more than twice the RBP, while glucosidase activity was almost similar. The strong and particular activity was found in anti-thrombosis activity assay of the RBG. The hexene and ethylacetate fractions of RBG showed a very strong antithrombosis effect than Aspirin (positive control) for more than 15 times. Development RBG product should be used as main product came to be used in food additives product and it is also easy to eat granules added functionality. It is expected to open up markets in processed bean shown to contribute to various antithrombosis activity of cardiovascular, cerebrovascular disease prevention and improvement.
In the course of study for development of functional food using red bean (small red bean, adzuki (azuki) bean, Phaseolus angularis W), preparation of each extract the red bean powder and the red bean granule, which was identified the physiological Activities. The ethanol extracts from raw red bean (RRB) and boiled red bean (BRB) were prepared, and the components and various biological activities of RRB and BRB were compared. The extraction yield of BRB was 1.2 times higher than that of the RRB, and the total polyphenol content was also 1.2 times higher in the BRB compared to the RRB. However, the contents of total flavonoid, total sugar and reducing sugar in the BRB were 30, 27.9 and 30.8% compared than those of RRB, respectively. In antioxidation activity, even both of the RRB and the BRB showed moderate DPPH anion, ABTS cation, and nitrite scavenging activities and reducing power, the RRB showed more strong activities than the BRB. The extracts of RRB and BRB did not show any antimicrobial activities. In α-amylase inhibitory activity assay is evaluated in the case of the RRB from 62.5 g/mL concentration of 9.7%, at 125 g/mL concentration of 18.8% was higher than the BRB. While the α-glucosidase inhibitory activity assay is evaluated in the case of the BRB from 62.5 g/mL concentration of 9.6%, at 25 g/mL concentration of 10.7% from the RRB relatively excellent. The strong and particular activity was found in anti-thrombosis activity assay of the RRB. The extract of RRB showed strong inhibitions against prothrombin and blood coagulation factors, with moderate thrombin inhibition. However, the extract of BRB did not showed any significant anti-thrombosis activities. Our results indicate that the RRB has different useful biological activities, and loss or elimination of the biologically active substances in RRB was occurred during the production of BRB. Therefore, to develop the functional food from red bean, the study of suitable boiling, heating and dry processes are essential, and the efficient re-use of boiled waste-water from the boiling process is necessary. Red bean powder (34%) to enhance the nutritional, functional, Sensory Properties, natural fruit syrup (60%), the addition of other (4% xylitol, lactic acid 2%), and develop products and then hot air drying granules by granulating it were. The ethanol extract and its organic solvent fractions from red bean powder(RBP) and red bean granule (RBG) were prepared. Ethanol extract of total polyphenol content was 2 times higher in RBP the compared to the RBG, while total sugar, reducing sugar was GRB is higher than the RBP. The total polyphenol and total flavonoid content of organic solvent fractions showed that ethylacetate fraction contained the highest contents. In antioxidation activity, even both of the RBP and the RBG showed moderate DPPH anion, ABTS cation, and nitrite scavenging activities and reducing power, in the ethylacetate fraction of RBG showed more strong activities than the BRB. The organic solvent fractions of RBP and RBG did not show any antimicrobial activities. In α-amylase inhibitory activity assay, the RBG was excellent activity more than twice the RBP, while glucosidase activity was almost similar. The strong and particular activity was found in anti-thrombosis activity assay of the RBG. The hexene and ethylacetate fractions of RBG showed a very strong antithrombosis effect than Aspirin (positive control) for more than 15 times. Development RBG product should be used as main product came to be used in food additives product and it is also easy to eat granules added functionality. It is expected to open up markets in processed bean shown to contribute to various antithrombosis activity of cardiovascular, cerebrovascular disease prevention and improvement.
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