Evaluation of Antioxidative and Multagenic Properties of 50/100 Ethanolic Extract from Red Beans Fermented by Aspergillus oryzae

摘要

Various bean products fermented by microorganisms are commonly consumed in Asian diets; however, the safety or functional properties of fermented beans can vary with different microbial species and with different processes being applied to different beans. The objectives of this study were to evaluate the antioxidative and mutagenic properties of 50/100 ethanolic extracts from red beans fermented by Aspergillus oryzae. The extracts' antioxidative activities, including α,α;-diphenyl-β- picryl-hydrazyl (DPPH) radical-scavening effects, Fe~2+-chelating ability, and reducing power, were studied in vitro.