|
KMID : 1134820170460080937
|
|
Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 8 p.937 ~ p.943
|
|
|
Changes in Free and Bound Forms of Bioactive Compound Profiles of Adzuki Bean with Germination
|
|
Kim Min-Young
Jang Gwi-Yeong
Oh Nam-Seok
Baek So-Yune
Kim Kil-Ho
Kim Kyung-Mi
Kim Hong-Sig
Lee Jun-Soo
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
This study was performed to investigate the changes between free and bound forms of bioactive compounds in germinated adzuki bean. Adzuki bean was germinated at 25°C for 6 days, and then free and bound forms of bioactive compounds were extracted. Total free polyphenol and flavonoid contents in of raw adzuki bean increased from 0.91 mg/g and 0.60 mg/g in before germination to 2.37 mg/g and 3.03 mg/g in at 6 days after germination, respectively. Bound polyphenol, flavonoid, and phenolic acid contents also increased with increasing germination periods, whereas bound polyphenol and flavonoid contents slightly reduced in at 2 days after germination. The total phenolic acid contents, including ferulic acid, veratric acid, hesperidin, salicylic acid, naringenin, and hesperidin, increased during germination, and germination process can convert compounds to phenolic acid via anabolism and catabolism. Total anthocyanin and anthocyanidin contents of adzuki bean decreased during germination due to hydration by water during soaking or enzyme activation of anthocyanase during germination. These results suggest that the germination process increased utilization of functional compounds such as phenolic compound and isoflavones in black soybean.
|
|
|
KEYWORD
|
|
|
adzuki bean, germination, bioactive compound, free form, bound form
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|