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KMID : 1134820150440081150
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 8 p.1150 ~ p.1156
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Antioxidant Properties of Different Parts of Red and Black Adzuki Beans
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Lee Lan-Sook
Choi Eun-Ji
Kim Chang-Hee
Sung Jung-Min
Kim Young-Boong
Kum Jun-Seok
Park Jong-Dae
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Abstract
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The objective of this study was to investigate the polyphenolic compounds found in different parts of red and black adzuki beans and to determine the contribution of polyphenolic compounds to the antioxidant properties of adzuki beans. Total polyphenolic and proanthocyanidin contents were studied and their antioxidant activities were determined by ferric reducing antioxidant power, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt assay. The highest total polyphenolic content was found in seed coats (26.1∼33.9 mg/g), followed by whole beans (6.9∼8.0 mg/g) and dehulled beans (3.3∼3.4 mg/g). The highest total proanthocyanidin content was also found in seed coat with 26.5∼30.7 mg/g. Moreover, seed coats exhibited the highest antioxidant activity regardless of analytical methods. Antioxidant activity was positively and significantly correlated with total polyphenolic content with the exception of dehulled beans, in which there was no correlation with total polyphenolic content. In particular, the highest correlation was found between DPPH and total polyphenolic content (r=0.945, P<0.01) in whole beans.
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KEYWORD
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adzuki bean, seed coat, polyphenolic, proanthocyanidin, antioxidant activity
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