NITRIC OXIDE RADICAL SCAVENGING ACTIVITIES IN FISH CAKE WITH BLACK SOYBEAN
Man Kyu Huh*, and In Sook Kye
ABSTRACT
The soybean is a species of legume native to East Asia, widely grown for its edible bean, which is a significant and important source of plant protein in humen. This study was to evaluate the nitric oxide (NO) radical scavenging activities for aqueous and ethanoic extracts from fish cakes with two black soybean species, Glycine max and Rhynchosia volubilis. NO scavenging activity of the fish-pasta was evaluated 38.5% on 10 mM solution with 15% G. max addition and control was 8.2% at same concentration. There was significant difference among control groups without G. max and G. max added groups (t = 49.14, p <0.001). 1.0 mM extract of the fish cake was evaluated 6.0% on 5% R. volubilis and those of the 10% and 15% black soybeans were 10.0% and 16.2% at same concentration, respectively. There was significant difference among black soybean added groups (t = 79.12, p <0.001). The 2.5 mM, 5.0 mM, and 10.0 mM treatment groups also showed significant differences. Overall, ethanol extracts were slightly higher in NO inhibitory activity than those of aqueous extracts. However, there was no significant differences (p > 0.05). R. volubilis extracts were slightly higher in NO inhibitory activity than those of G. max extracts.
Keywords: Glycine max, nitric oxide radical scavenging, Rhynchosia volubilis.
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