1994 Volume 41 Issue 7 Pages 475-480
The application tests of red bean (Honkintoki) extract prepared from the seed coat to food were studied. Red bean extract showed strong antioxidative activity and synergistic antioxidative effect with citric acid, but, did not showed with α-tocopherol. Red bean extract had also strong antioxidative activity and synergistic effect with citric acid in lard by AOM test. On the basis of these results, the application tests of red bean extract to biscuit, fried wheat flour chips and model juice containing β-carotene were done and antioxidative activity was evaluated. Red bean extract exhibited strong antioxidative activity and more stronger antioxidative effect with the addition of citric acid in biscuit. In fried wheat flour chips, red bean extract had antioxidative effect with the addition of citric acid, but, the effect was weak. In model juice containing β-carotene, red bean extract had strong inhibition effect of β-carotene degradation. From these results, red bean extract might be used for natural antioxidants to lipid containing food and juice.
