Anti-Oxidant Activity of Anthocyanins of Black Soybean In Vitro

Abstract:

The aim of the work was to research antioxidant activity of the anthoyanins extracts of black soybean. The whole soybean through defatted, were to determine the phenolic and anthocyanin contents in black soybean extracts and to examine antioxidant activity of extract against DPPH and ABTS assays, and Ferric Reducing Antioxidant Power (FRAP), and superoxide anion radical scavenging activity. The defatted sample was extracted using ethanol by ultrasonic. The optimum DPPH and ABTS radical scavenging capacity (%) were 68.34% and 70.12%, VC was 59.76% and 95.23%, respectively, and contains high levels of reducing power and superoxide anion radical scavenging activity. The present results indicate that the anthoyanins extract from black soybean has greater anti-oxidative and is useful in functional food and other applications.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1423-1428
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1423
• Online since: January 2013
• Authors: Yan Song, Guo Ping Yu, Chao Ran Dou, Hao Wu, Zhu Gong
• Keywords: Anthocyanin, Antioxidant, Black Soya Bean, Phenolic

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