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KMID : 0665220160290010134
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 1 p.134 ~ p.143
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Antioxidant Properties of Adzuki Beans, and Quality Characteristics of Sediment according to Cultivated Methods
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Woo Koan-Sik
Song Seok-Bo
Ko Jee-Yeon
Kim Young-Bok
Kim Uk-Han
Jeong Heon-Sang
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Abstract
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We evaluated the antioxidant properties of adzuki beans and the quality characteristics of sediment using various cultivation methods. There were significant differences in total polyphenol and flavonoid contents in beans grown using different methods of cultivation (p<0.05). Also, DPPH and ABTS radical-scavenging activities were significantly different depending on cultivation method (p<0.05). The sediment yield before drying of Chungju-pat, Hongeon, and Arari was 296.64~339.01, 271.36~282.24, and 268.21~292.32%, respectively, and the sediment yield after drying was 71.68~85.41, 77.90~85.19, and 74.15~78.65%, respectively. The L-value of Chungju-pat and Arari sediments revealed a significant difference given different cultivation methods (p<0.05), but Hongeon sediment did not show a significant difference. There was a significant difference in the a- and b-value of adzuki bean sediments cultivated using different methods (p<0.05). The particle size of Chungju-pat, Hongeon, and Arari sediments was 66.21~98.80, 61.62~97.07, and 82.96~106.71 μm, respectively, and all were significantly different depending on cultivation method (p<0.05). There were also significant differences in the water absorption index, water solubility index, and swelling power when different cultivation methods were used (p<0.05).
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KEYWORD
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adzuki bean (Vigna angularis var. nipponensis) , antioxidant , adzuki bean sediment , quality characteristic
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