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KMID : 1134820150440101594
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 10 p.1594 ~ p.1598
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Effects of Acidic Treatments for Anthocyanin and Proanthocyanidin Extraction on Black Bean (Glycine max Merrill.)
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Ji Yeong-Mi
Kim Min-Young
Lee Sang-Hoon
Jang Gwi-Yeong
Li Meishan
Yoon Na-ra
Kim Kyung-Mi
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was performed to investigate the effects of various acidic treatment for anthocyanin and proanthocyanidin extraction from black bean. Extracts were prepared with 80% methanol solutions containing HCl, acetic, formic, phosphoric, and citric acids of different concentrations (0.1, 0.2, 0.3, 0.5, and 0.7%). Total anthocyanin content ranged from 0.74 mg/g in 0.7% citric acid to 1.74 mg/g in 0.3% HCl, depending on acid type and concentration. The major anthocyanins were delphinidin-3-glucoside (D3G), cyanidin-3-glucoside (C3G), and petunidin-3-glucoside (Pt3G). The highest C3G content was 1.12 mg/g in 0.3% HCl. Proanthocyanidin content ranged from 2.01 mg/g in 0.5% acetic acid to 5.29 mg/g in 0.3% HCl. Thus, acidic condition is a significant factor affecting anthocyanin and proanthocyanidin extraction from black bean, and the optimum extraction conditions were determined as 80% methanol containing 0.3% HCl.
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KEYWORD
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black bean, anthocyanin, proanthocyanidin, anthocyanidin, acidic extraction
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