Effects of Storage and Roasting Condition on the Antioxidant Activity of Soybeans with Different Colors of Seed Coat

The DPPH radical scavenging activity and ORAC value of soybeans (yellow soybean, blue soybean, and black soybean) were increased by roasting at above 190 °C. Concerning raw beans, black soybeans with the darkest seed coat color had the strongest antioxidant activity, indicating the effect of the coa...

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Detalles Bibliográficos
Autores principales: Koriyama, Takako, Teranaka, Kiriko, Tsuchida, Mitose, Kasai, Midori
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818794/
https://www.ncbi.nlm.nih.gov/pubmed/36613308
http://dx.doi.org/10.3390/foods12010092

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818794/
https://www.ncbi.nlm.nih.gov/pubmed/36613308
http://dx.doi.org/10.3390/foods12010092

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