Effects of Storage and Roasting Condition on the Antioxidant Activity of Soybeans with Different Colors of Seed Coat.

The DPPH radical scavenging activity and ORAC value of soybeans (yellow soybean, blue soybean, and black soybean) were increased by roasting at above 190 °C. Concerning raw beans, black soybeans with the darkest seed coat color had the strongest antioxidant activity, indicating the effect of the coat pigment. However, the degree of increased antioxidant activity by roasting was almost similar regardless of seed coat color, suggesting that coat color is independent of the increased antioxidant activity.

Structural changes in cell wall of Japanese radish accompanied by release of rhamnogalacturonan during pressure cooker heating.

Changes in the cell wall of Japanese radish due to heating at 100 °C or 117 °C for 3 h were examined. Signals in C cross polarization magic angle spinning solid-state NMR (which detects rigid components) showed no differences between heating temperatures. C pulse saturation transfer magic angle spinning NMR (which detects flexible components) showed clear temperature-dependent changes in the rhamnose side chains of rhamnogalacturonan.