Journal of the American Oil Chemists’ Society

, Volume 70, Issue 9, pp 909–913 | Cite as

Antioxidant activity of pea bean (Phaseolus vulgaris L.) extract

  • Takanori Tsuda
  • Toshihiko Osawa
  • Tsutomu Nakayama
  • Shunro Kawakishi
  • Katsumi Ohshima
Regular Articles


Antioxidative activity of pea bean (Phaseolus vulgaris L.) extract was evaluated by using a linoleic acid system, and the methanol extract exhibited strong antioxidative activity as measured by the thiocyanate method. The crude methanol extract was partitioned between then-butanol phase (BP) and the water phase (WP). Then, the antioxidative activity of the BP and the WP was determined by using a linoleic acid system. The WP showed strong antioxidative activity, while BP showed only weak activity as measured by the thiocyanate method. Next, the synergistic antioxidative action of WP with α-tocopherol was examined by using linoleic acid and liposome systems. The WP had a synergistic effect with α-tocopherol in both the food model and liposome systems. For purification and isolation of the antioxidative substances of the pea bean, preparative high-performance liquid chromatography was carried out with an octadecylsilyl column. Five fractions were collected, and antioxidative activity was determined in a linoleic acid system. Although fraction 1 had strong activity by the thiocyanate method, the purification of this active fraction was difficult; therefore, the partly characterized active fraction was investigated. The contents of total phenolics and sugars were 0.31±0.01 mg/g of fraction 1 and 406.1±0.1 mg/g, respectively. The ninhydrin chromogenic reaction was positive, and the ultraviolet absorption spectral λ max value in distilled water was 264.0 nm, indicating that the water-soluble antioxidative components from pea bean may be a new type of antioxidant. Isolation and identification are currently being investigated.

Key words

Antioxidant Phaseolus vulgarissynergistic effect 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Cutler, R.G., inFree Radicals in Biology, edited by W. A. Pryor, Vol. 6, Academic Press, 1984, pp. 371–423.Google Scholar
  2. 2.
    Ito, N., S. Fukushima, S. Tamano, M. Hiroe and A. Hagiwara,J. Natl. Cancer Inst. 77:1261 (1986).Google Scholar
  3. 3.
    Matsui, T., M. Hirose, K. Imaida, S. Fukushima, S. Tamano and N. Ito,Jpn. J. Cancer Res. (Gann) 77:1983 (1986).Google Scholar
  4. 4.
    Osawa, T., and M. Namiki,J. Agric. Food Chem. 33:777 (1985).CrossRefGoogle Scholar
  5. 5.
    Fukuda, Y., T. Osawa, M. Namiki and T. Osaki,Agric. Biol. Chem. 49:301 (1985).Google Scholar
  6. 6.
    Nakatani, N., and H. Kikuzaki, Ibid.:2727 (1987).Google Scholar
  7. 7.
    Su, J.D., T. Osawa, S. Kawakishi and M. Namiki,Phytochemistry 25:1315 (1988).CrossRefGoogle Scholar
  8. 8.
    Ramarathnam, N., T. Osawa, M. Namiki and S. Kawakishi,J. Agric. Food Chem. 37:316 (1989).CrossRefGoogle Scholar
  9. 9.
    Nishina, A., K. Kubota, H. Kameoka and T. Osawa,J. Am. Oil Chem. Soc. 68:735 (1991).Google Scholar
  10. 10.
    Onyeneho, S.N., and N.S. Hettiarachchy,J. Agric. Food Chem. 39:1701 (1991).CrossRefGoogle Scholar
  11. 11.
    Osawa, T., and M. Namiki,Agric. Biol. Chem. 45:735 (1981).Google Scholar
  12. 12.
    Ottolenghi, A.,Arch. Biochem. Biophys. 79:355 (1959).CrossRefGoogle Scholar
  13. 13.
    Buege, J.A., and S.D. Aust,Methods Enzymol. 52:302 (1978).CrossRefGoogle Scholar
  14. 14.
    Association of Official Analytical Chemists,Official Methods of Analysis, 14th edn., AOAC, Washington, D.C., 1984, p. 187.Google Scholar
  15. 15.
    Dubois, M., K.A. Gilles, J.K. Hamilton, P.A. Roberts and F. Smith,Anal. Chem. 28:350 (1956).CrossRefGoogle Scholar
  16. 16.
    Moore, S., and W.H. Stein,J. Biol. Chem. 211:907 (1954).Google Scholar
  17. 17.
    Snedecor, G.W., and W.G. Cochran, inStatistical Methods, 6th edn., The Iowa State University Press, Ames, 1967, pp. 135–171.Google Scholar
  18. 18.
    Osawa, T., N. Ramarathnam, S. Kawakishi, M. Namiki and T. Tashiro,Agric. Biol. Chem. 49:3085 (1985).Google Scholar
  19. 19.
    Pratt, D.E., and P.M. Birac,J. Food Sci. 44:1720 (1979).CrossRefGoogle Scholar
  20. 20.
    Lolas, G.M., and P. Markakis,J. Agric. Food Chem. 23:13 (1975).CrossRefGoogle Scholar
  21. 21.
    Graf, E., and K.L. Empson,J. Biol. Chem. 262:11647 (1987).Google Scholar
  22. 22.
    Graf, E., and J.W. Eaton,Free Radical Biol. Med. 8:61 (1990).CrossRefGoogle Scholar
  23. 23.
    Osawa, T., M. Namiki and S. Kawakishi, inAntimutagenesis and Anticarcinogenesis Mechanisms, edited by Y. Kuroda, D.M. Shankel and M.D. Waters, Plenum Publishing Corporation, 1990, pp. 139–153.Google Scholar

Copyright information

© the American Oil Chemists’ Society 1993

Authors and Affiliations

  • Takanori Tsuda
    • 1
  • Toshihiko Osawa
    • 2
  • Tsutomu Nakayama
    • 2
  • Shunro Kawakishi
    • 2
  • Katsumi Ohshima
    • 1
  1. 1.Food Research Institute, Aichi Prefectural GovernmentNagoyaJapan
  2. 2.Department of Food Science and TechnologyNagoya UniversityNagoyaJapan

Personalised recommendations