2007•Food Science and Technology InternationalRequires access

Antioxidant activity of black bean extracts

Ruan Mei-juan

Abstract

The result showed that black bean extracts exhibited a strong DPPH· radical scavenging activity, hydroxyl radical scavenging activity, reducing power and liposome per oxidation inhibiting activity in comparison with ascorbic acid. Therefore, the black bean extracts with anti-oxidant activity can be used as a potential natural antioxidant in the food industry.

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Available abstract

Key concepts: Antioxidant, Ascorbic acid, Chemistry, Scavenging, DPPH, Food science, Liposome, Hydroxyl radical