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KMID : 0380620120440040441
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 4 p.441 ~ p.446
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Chemical Properties and DPPH Radical Scavenging Ability of Sword Bean (Canavalia gladiata) Extract
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Kim Jong-Pil
Yang Yong-Shik
Kim Jin-Hee
Lee Hyang-Hee
Kim Eun-Sun
Mun Yong-Un
Kim Jin-Young
Chung Jae-Keun
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Abstract
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We investigated the chemical properties and antioxidant activities of sword bean (SWB) and compared it to soybean (SB) and black soybean (seoritae, BSB). The value of vitamin C, vitamin A, crude fat, and crude protein in SWB was 25.5, 0.37 mg/kg, 1.2, and 25.6%, respectively. The crude fat content (1.2%) in SWB was very low in comparison with those of SB (16.5%) and BSB (16.1%). In 16 free amino acids investigated, the histidine content (9.2%) was high in SWB, followed by SB (3.0%) and BSB (2.9%). Total flavonoid content of SWB (493.2 mg/100 g) was significantly higher than those of SB (71.8 mg/100 g) and BSB (97.5 mg/100 g). Total polyphenol content of SWB (1,152.0 mg/100 g) was not significantly different from that of SB (1,165.7 mg/100 g) but lower than that of BSB (1,298.6 mg/100 g). DPPH radical scavenging activity (SC50, 50% scavenging concentration) of SWB was 13.1 μg/mL, whereas that of positive control (α-tocopherol) was 8.3 μg/mL.
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KEYWORD
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sword bean, antioxidant activity, DPPH, polyphenol, flavonoid
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