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KMID : 1134820210500111168
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 11 p.1168 ~ p.1176
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Comparision of Antioxidant and Physiological Activities of Processed Waters Generated during Red Bean Paste Preparation
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Lee Yeon-Ji
Kim Won-Suk
Jeon You-Jin
Kim Yong-Tae
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Abstract
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This study evaluated the antioxidant and physiological activities of processed water (PW) generated during the preparation of red bean paste. The three types of PW were prepared by heat treatment for 35 min at 95°C (1st PW), 35 min at 95°C (2nd PW), and 20 min at 100°C (3rd PW), sequentially. The total polyphenol and flavonoid contents of the 1st PW were 92.30 mg/g and 11.54 mg/g, respectively. The polyphenol and flavonoid content of the PW decreased as the number of heat treatments increased. The 1st PW showed the highest 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, nitrite scavenging activity, and reducing power. The antioxidant activities of PW also significantly decreased as the number of heat treatments increased. Whitening, anti-skin-aging, and anti-diabetic activities were observed in the 1st PW. Furthermore, the highest inhibitory activities of acetylcholinesterase and β-secretase were also observed in the 1st PW. These results indicate that the 1st PW of red bean paste may be useful as an antioxidant and functional substance in food and pharmaceutical products.
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KEYWORD
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antioxidant activity, physiological activity, by-product, processed water, red bean paste
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