Nutritional composition and biological activities of 17 Chinese adzuki bean (Vigna angularis) varieties
2017
Shi, Zhenxing | Yao, Yang | Zhu, Yingying | Ren, Guixing
Seventeen Chinese adzuki (Vignaumbellata.) bean varieties were collected and milled. The nutritional compositions including starch, fat, protein and phytochemicals were analyzed. Results obtained showed that these adzuki beans have a high content of resistant starch which accounts for about 23.57% of total starch, and have suitable amino acid constitutions. Palmitic acid (27.68%), linoleic acid (33.11%) and linolenic acid (26.61%) were the dominant fatty acids. Besides, four bound phenolic acid and two free phenolic acids were identified by HPLC. The antioxidant activity of 70% ethanol extracts and α-glucosidase inhibition activity of water extracts were evaluated. All the adzuki beans possessed strong ABTS .⁺ free-radical-scavenging capacity and α-glucosidase inhibition activity. Significant positive correlations (P < .01) of the antioxidant activity with total phenolic acids, total flavonoids and free caffeic acid contents were observed. These results are anticipated to providing useful information on the development of adzuki bean-based functional food.
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