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KMID : 1134820140430050675
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 5 p.675 ~ p.681
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Physicochemical Composition and Antioxidative Activities of Rhynchosia nulubilis according to Roasting Temperature
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Lee Kyung-Hee
Kim Min-Jeong
Kim Ae-Jung
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Abstract
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This study was conducted to determine the optimal roasting temperature (90, 100, 110, and 120; fixed time of 20 minutes) of small black coffee beans under various roasting conditions. The roasting temperature range and fixed time were the same as our preceding study. After roasting, the general composition, isoflavone contents, and antioxidant activities were measured. As the results of the proximate composition analysis of small black beans according to roasting conditions, only moisture decreased among them, whereas other general compositions were not affected. The DPPH and ABTS radical scavenging activities were the highest at a roasting temperature of 120°C. Total polyphenol and total flavonoid contents were also highest at 120°C. Isoflavone contents showed a positive correlation with DPPH and ABTS radical scavenging activities, as well as total phenol and flavonoid contents. These results suggest that the optimal roasting conditions of small black beans were determined to be 120°C for 20 minutes.
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KEYWORD
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Rhynchosia nulubilis, roasting, isoflavone, antioxidative activities
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