Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient

References

• Abdel-Aal ESM, Hucl P. 1999. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chem 76:350–354.
   Web of Science ®Google Scholar
• Aparicio-Fernández X, Manzo-Bonilla L, Loarca-Pina G.F. 2005. Comparison of antimutagenic activity of phenolic compounds in newly harvested and stored common beans Phaseolus vulgaris against Aflatoxin B1. J Food Sci 70:S73–S78.
   Web of Science ®Google Scholar
• Decker EA, Hultin HO. 1992. Lipid oxidation in muscle foods via redox iron. ACS Symp Ser 500:33–54.
   Google Scholar
• Delgado-Vargas F, Jimenez AR, Paredes-Lopez O. 2000. Natural pigments: Carotenoids, anthocyanins, and betalains—characteristics, biosynthesis, processing, and stability. CRC Crit Rev Food Sci Nutr 40:173–289.
   Google Scholar
• Dinis TCP, Madeira VMC, Almeida LM. 1994. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315:161–169.
   PubMed Web of Science ®Google Scholar
• Doblado R, Zielinski H, Piskula M, Kozlowska H, Munoz R, Frias J, Vidal-Valverde C. 2005. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. Carilla.. J Food Sci 53:1215–1222.
   Google Scholar
• Duh PD, Yen GC, Yen WJ, Chang LW. 2001. Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures. J Agric Food Chem 49:1455–1463.
   PubMed Web of Science ®Google Scholar
• Halliwell B, Murcia HA, Chirco S, Aruoma OI. 1995. Free radicals and antioxidants in food an in vivo: What they do and how they work. CRC Crit Rev Food Sci Nutr 35:7–20.
   Google Scholar
• Huang TC, Fu HY, Ho CT. 2003. Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods. J Agric Food Chem 51:254–259.
   PubMedGoogle Scholar
• Hung YH, Huang HY, Chou CC. 2007. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans. Int J Food Microbiol 118:62–68.
   PubMedGoogle Scholar
• Jacob RA. 1994. Nutrition, health and antioxidants. Inform 5:1271–1275.
   Google Scholar
• Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC. 2004. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J Agric Food Chem 52:3389–3393.
   PubMed Web of Science ®Google Scholar
• Kähkönen MP, Heinonen M. 2003. Antioxidant activity of anthocyanins and their aglycons. J Agric Food Chem 51:628–633.
   PubMed Web of Science ®Google Scholar
• Kamei H, Kojima T, Hasegawa M. 1995. Suppression of tumor-cell growth by anthocyanins in-vitro. Cancer Invest 13:590–594.
   PubMed Web of Science ®Google Scholar
• Lee CH, Yang L, Xu JZ, Yeung SYV, Huang Y, Chen ZY. 2005. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chem 90:735–741.
   Web of Science ®Google Scholar
• Lee IH, Chou CC. 2006. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi. J Agric Food Chem 54:1309–1314.
   PubMed Web of Science ®Google Scholar
• Lee IH, Hung YH, Chou CC. 2007. Total phenolic and anthocyanin contents as well as antioxidant activity of black bean koji fermented by Aspergillus awamori under different culture conditions. Food Chem 104:936–942.
   Google Scholar
• Lee IH, Hung YH, Chou CC. 2008. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean. Int J Food Microbiol 121:150–156.
   PubMed Web of Science ®Google Scholar
• Makris DP, Rossiter JT. 2001. Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): Effect on flavonol content and antioxidant status. J Agric Food Chem 49:3216–3222.
   PubMed Web of Science ®Google Scholar
• Mazza G. 1995. Anthocyanins in grapes and grape products. CRC Crit Rev Food Sci Nutr 35:341–371.
   Google Scholar
• Piga A, Del Caro A, Corda G. 2003. From plums to prunes: Influence of drying parameters on polyphenols and antioxidant activity. J Agric Food Chem 51:3675–3681.
   PubMed Web of Science ®Google Scholar
• Quettier-Deleu C, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx M, Cazin M, Cazin JC, Bailleul F, Trotin F. 2000. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J Ethnopharmacol 72:35–42.
   PubMed Web of Science ®Google Scholar
• Riberio LR, Saloadori DMF. 2003. Dietary components may prevent mutation-related diseases in humans. Mutat Res 544:195–201.
   PubMedGoogle Scholar
• Seeram NP, Bourquin LD, Nair MG. 2001. Degradation products of cyanidin glycosides from tart cherries and their bioactivities. J Agric Food Chem 49:4924–4929.
   PubMed Web of Science ®Google Scholar
• Soares JR, Dinis TCP, Cunha AP, Almeida LM. 1997. Antioxidant activities of some extracts of Thymus zygis. Free Radic Res 26:469–478.
   PubMed Web of Science ®Google Scholar
• Takahashi R, Ohmori R, Kiyose C, Momiyama Y, Ohsuzu F, Kondo K. 2005. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. J Agric Food Chem 53:4578–4582.
   PubMed Web of Science ®Google Scholar
• Velioglu YS, Mazza G, Gao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 46:4113–4117.
   Web of Science ®Google Scholar
• Wang H, Cao GH, Prior RL. 1997. Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem 45:304–309.
   Web of Science ®Google Scholar
• Wang YJ. 2007. Effect of heating and storage conditions on the antimutagenicity of black soybean koji. Taipei, Taiwan:MS thesis, National Taiwan University.2007.
   Google Scholar