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- W2359692495 abstract "Antioxidant properties of cooked adzuki beans and soup in terms of p H, color, total antioxidant activity, DPPH scavenging rate, total phenol content were investigated during cooking to ensure its antioxidant ingredients. Three adzuki bean varieties(strains) with different kernel shape, size and color named Longyin 09-05, Zhonghong No.7 and Baoqinghong were selected as materials. p H of all adzuki bean varieties rapidly decreased from nearly neutral p H(p H 6.8) to slightly acidic(p H 6.1) and then kept stable with the cooking time. Brightness gradually decreased while chroma increased firstly and then stabilized at a certain level. Very significant differences(P0.01)were found among the total antioxidant capacity, DPPH scavenging rate and total phenol content of varieties of adzuki beans and soup. The change trends of these properties had high consistency during cooking process, and the bean and soup's total antioxidant capacity decreased gradually(P0.01)from the relatively high level, and then remained stable(P0.05)in 20 min.Soup's DPPH scavenging rate tended to the declining trends in 30 min, and the difference was significant(P0.05). The beans' DPPH scavenging rates rose slowly with fluctuations from 10 to 50 min(P0.01), the final scavenging rates were stable at a high level, total phenol content in soup increased gradually at first 30 min, and then had the slight fluctuations till to a high level. The difference of total phenol content on cooking time was very significant in both beans and soup. Among three varieties(strains), Baoqinghong bean had the highest antioxidant capacity and free radical scavenging ability. The correlations among various indices were analyzed. The results showed that the total phenol content of soup had a significant correlation with the color value, especially the correlation between value of Chroma C* and the total phenol content reached0.97. This result suggested that it was feasible to rapidly estimate the total phenolic content of adzuki soup based on the Chroma values. And the content of polyphenols in cooked adzuki bean had no significant correlation with its antioxidant capacity or its ability to scavenge DPPH." @default.
- W2359692495 created "2016-06-24" @default.
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- W2359692495 date "2015-01-01" @default.
- W2359692495 modified "2023-09-25" @default.
- W2359692495 title "Effect of cooking on antioxidant activity of adzuki beans and its soup" @default.
- W2359692495 hasPublicationYear "2015" @default.
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