Determination of antioxidant properties of aroma extracts from various beans

Aroma extracts from fresh soybeans, mung beans, kidney beans, and azuki bea ns were prepared using simultaneous steam distillation and solvent extracti on (SDE) under mild conditions (55 degreesC and 95 mmHg). Extracts were exa mined for antioxidative activities in two different assays. The aroma extra cts isolated from all beans inhibited the oxidation of hexanal for nearly o ne month at a level of 250 muL/mL. Mung bean and soybean extracts inhibited malonaldehyde (MA) formation from cod-liver oil by 86% and 88%, respective ly, at the 250 muL/mL level. Azuki and kidney bean extracts inhibited MA fo rmation from cod-liver oil by 76% and 53%, respectively, at the 250 muL/mL level. The antioxidative activities of mung bean and soybean extracts were comparable with that of the natural antioxidant, alpha -tocopherol (vitamin E).