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KMID : 1134820100390091399
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 9 p.1399 ~ p.1404
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Physicochemical Characteristic and Antioxidant Activites of Cereals and Legumes in Korea
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Lee Ha-Kyoo
Hwang In-Guk
Kim Hyun-Young
Woo Koan-Sik
Lee Seong-Hee
Woo Sun-Hee
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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Physicochemical characteristics and antioxidant activities of twelve varieties of legumes and cereals in Korea were analyzed and compared. Crude protein content was higher in legumes (20.60~34.47%) than in cereals (8.96~15.45%). Crude fat contents of soybean (17.73%) and black soybean (18.79%) were higher than other legumes (0.68~1.38%) and cereals (1.01~5.39%). The major minerals were potassium, calcium and sodium, and especially calcium and potassium were high in legumes. Unsaturated fatty acids composition ranged from 66.79% in cowpea to 85.14% in soybean, and Ω-3 fatty acids (linolenic acid) content was higher of 7.47~48.25% in legumes than 0.36~3.71% in cereals. Total polyphenol content was higher 1.32~4.15 ㎎/g in 80% EtOH extracts from legumes than 0.53~2.83 ㎎/g in cereals. DPPH and ABTS radical scavenging activities were high values of 62.60% and 264.20 ㎎ AA eq/g, respectively, in EtOH extract from sorghum.
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KEYWORD
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minor cereal, legume, cereal, physicochemical characteristic, antioxidant activity
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