Lee, Kyung Jun
(National Agrobiodiversity Center, National Institute of Agricultural Sciences (NAS), RDA)
,
Lee, Jung-Ro
(National Agrobiodiversity Center, National Institute of Agricultural Sciences (NAS), RDA)
,
Shin, Myoung-Jae
(National Agrobiodiversity Center, National Institute of Agricultural Sciences (NAS), RDA)
,
Cho, Gyu-Taek
(National Agrobiodiversity Center, National Institute of Agricultural Sciences (NAS), RDA)
,
Lee, Ho-Sun
(International Technology Cooperation Center, RDA)
,
Ma, Kyung-Ho
(National Agrobiodiversity Center, National Institute of Agricultural Sciences (NAS), RDA)
,
Lee, Gi-An
(National Agrobiodiversity Center, National Institute of Agricultural Sciences (NAS), RDA)
,
Chung, Jong-Wook
(Department of Industrial Plant Science & Technology, Chungbuk National University)
The adzuki bean (Vigna angularis L.) is a red-grained legume that has a number of essential nutrients and is used in traditional dishes in Asia. Adzuki bean industrial by-products are also a potential low-cost source of some unique bioactive polyphenols. Hence, here, the authors aimed to perform a c...
The adzuki bean (Vigna angularis L.) is a red-grained legume that has a number of essential nutrients and is used in traditional dishes in Asia. Adzuki bean industrial by-products are also a potential low-cost source of some unique bioactive polyphenols. Hence, here, the authors aimed to perform a comparative study of the phytochemical profiles of the leaves and seeds of the adzuki bean and compare their antioxidant, ${\alpha}$-glucosidase inhibition, and tyrosinase inhibition activity. The authors assessed antioxidant activity by DPPH, ABTS, FRAP, PR, TPC, and SOD assays, which showed wide variation, respectively. From the relative antioxidant capacity index results, 10 adzuki bean landraces were selected to compare for phytochemicals and bioactivity using leaf and seed extracts. Antioxidant, ${\alpha}$-glucosidase inhibition, and tyrosinase inhibition activity in the leaf extracts were higher than in the seed extracts, and there were more flavonols and isoflavones in the leaf extracts than in the seed extracts. This study demonstrated that adzuki bean leaf extracts could be a new natural antioxidant or antidiabetic agent and a skin whitener and can also be used in industrial applications.
The adzuki bean (Vigna angularis L.) is a red-grained legume that has a number of essential nutrients and is used in traditional dishes in Asia. Adzuki bean industrial by-products are also a potential low-cost source of some unique bioactive polyphenols. Hence, here, the authors aimed to perform a comparative study of the phytochemical profiles of the leaves and seeds of the adzuki bean and compare their antioxidant, ${\alpha}$-glucosidase inhibition, and tyrosinase inhibition activity. The authors assessed antioxidant activity by DPPH, ABTS, FRAP, PR, TPC, and SOD assays, which showed wide variation, respectively. From the relative antioxidant capacity index results, 10 adzuki bean landraces were selected to compare for phytochemicals and bioactivity using leaf and seed extracts. Antioxidant, ${\alpha}$-glucosidase inhibition, and tyrosinase inhibition activity in the leaf extracts were higher than in the seed extracts, and there were more flavonols and isoflavones in the leaf extracts than in the seed extracts. This study demonstrated that adzuki bean leaf extracts could be a new natural antioxidant or antidiabetic agent and a skin whitener and can also be used in industrial applications.
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문제 정의
In this study, we evaluated the antioxidant activity, phytochemical content, and α-glucosidase and tyrosinase inhibition activity in the leaf extracts of Korean adzuki bean landraces to identify their potential as new industrial resources.
For this purpose, we analyzed the antioxidant activity, flavonoid content, and α-glucosidase and tyrosinase inhibition activity and compared these with the same activity in adzuki bean seed extracts. This paper is the first attempt to assess the flavonoid content and bioactivity in adzuki bean leaf extracts.
With the present study, we demonstrated that leaf extracts of adzuki beans are a new source of natural antioxidants, cosmetics, and medicines that could be used in industrial applications, which will strongly increase the utilization of adzuki bean by-products. This study laid a good foundation for developing and utilizing adzuki bean by-products as a new source.
제안 방법
In this study, we evaluated the phytochemical content and in vitro antioxidant, α-glucosidase inhibition, and tyrosinase inhibition activity in the leaf extracts of Korean adzuki bean landraces using various methods for the first time.
The aim of this study was to evaluate the potential of adzuki bean leaf extracts, by-products of adzuki bean production, as alternative sources of phytochemicals, antioxidants, antidiabetics, and skin whitening. For this purpose, we analyzed the antioxidant activity, flavonoid content, and α-glucosidase and tyrosinase inhibition activity and compared these with the same activity in adzuki bean seed extracts.
이론/모형
We measured total polyphenol content using a modified Folin–Ciocalteu method (Waterhouse, 2001).
성능/효과
The distribution of antioxidant activity in the leaf extracts of the KABLs is presented in Table 1 and additional Table S1. Among five antioxidant activities, DPPH showed the highest variation (coefficient of variation [CV]: 81.2 %), and ABTS was the lowest (CV: 6.9 %). DPPH and SOD ranged 12.
Among the five antioxidant activity assays, DPPH, FRAP, TPC, RP, and SOD were significantly higher in the high antioxidant group than in the low group, whereas ABTS showed no significant difference between the two.
Among the six detected flavonoids, daidzein (36.1–67.3%, average of 51.9% in detected flavonoids) was the most abundant [Table 3].
In this study, the leaf extracts from the adzuki bean landraces had more efficient antioxidant activity than did the seed extract. Other studies reported that flavonoids are present in leaf extracts but absent in seed extracts (Archana et al.
, 1996). reported that several flavonoid derivatives including quercetin, myricetin, and myricetinglucoside had varying degrees of inhibitory activity toward tyrosinase. Many flavonols and flavones such as quercetin, kaempferol, galangin, luteolin, chrysin, baicalein, and luteolin7-O-glucoside were reported to have weak tyrosinase inhibitory activity (Kubo et al.
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