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KMID : 0380620130450010034
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 1 p.34 ~ p.39
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Effects of Heat Treatment on Antioxidant Activity of Hydrolyzed Mung Beans
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Kim Min-Young
Lee Sang-Hoon
Jang Gwi-Yeong
Kim Hyun-Young
Woo Koan-Sik
Hwang In-Guk
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was performed to investigate the antioxidant activity of mung beans with heat treatment at 130oC
for 2 h after acid hydrolysis. The browning index of heating after hydrolysis was 2.31 whereas heating before hydrolysis
was 0.17. 5-hydromethyl-2-furaldehyde (5'-HMF) content was the highest value of 81.61 mg/g in heating after hydrolysis.
The highest total polyphenol content (55.95 mg/g) occurred in heating after hydrolysis and this value was 6.4-fold higher
than that of heating before hydrolysis (8.79 mg/g). 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical
scavenging activity was the highest value of 22.19 mg AA eq/g sample in heating after hydrolysis whereas heating before
hydrolysis was 1.75 mg AA eq/g sample.1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity was the highest
value of 3.64 mg Trolox eq/g sample in heating after hydrolysis whereas heating before hydrolysis was not shown. These
results suggest that heat treatment of mung beans for increasing the antioxidant activity could be effective after hydrolysis
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KEYWORD
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mung beans, acid hydrolysis, heat treatment, polyphenol, antioxidant activity
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