KMID : 1134820220510050428
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Journal of the Korean Society of Food Science and Nutrition 2022 Volume.51 No. 5 p.428 ~ p.438
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Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in Adzuki Bean Cultivars
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Han Na-Rae
Woo Koan-Sik Lee Jin-Young Song Seuk-Bo Lee Yu-Young Kim Mi-Hyang Kang Moon-Seok Kim Hyun-Joo
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Abstract
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This study was undertaken to investigate the physicochemical characteristics, functional compounds, and physiological activities of adzuki bean cultivars. The crude lipid and protein contents showed a significant difference between AB cultivars, ranging from 0.30¡0.76% and 21.54¡24.09%, respectively. Starch and amylose contents were determined to range between 46.77¡51.51% and 15.67¡18.24%, respectively, and were relatively lower in ¡®Yeonduchae¡¯ than in other cultivars. Breakdown, which is an index of superior taste, was highest in ¡®Seona¡¯ and ¡®Yeonduchae¡¯, whereas setback, which is an index of retrogradation property, was lower in ¡®Geomguseul¡¯ and ¡®Yeonduchae¡¯ than in other cultivars. The water binding capacity and solubility were determined to be 116.86¡188.22% and 24.72¡27.44%, respectively, and were significantly higher in ¡®Yeonduchae¡¯ than in other cultivars. Insoluble and soluble dietary fiber contents showed a significant difference between the cultivars, ranging from 6.59¡8.63% and 0.24¡0.91%, respectively; both contents were relatively higher in ¡®Geomguseul¡¯. Total polyphenol content was highest in ¡®Huinguseul¡¯ (15.53 mg GAE/g), and phytic acid levels were highest in ¡®Chungjupat¡¯ and ¡®Seona¡¯ (1.08 and 1.05 g/100 g, respectively). Antioxidant activity was relatively higher in ¡®Huinguseul¡¯ and ¡®Hongeon¡¯ and lower in ¡®Huinnarae¡¯ and ¡®Arari¡¯ as compared to other cultivars. ¥á-Glucosinase and tyrosinase inhibition activities were significantly higher in ¡®Huinguseul¡¯ (29.30%) and ¡®Geomguseul¡¯ (57.77%). The present study provides basic information on the functional properties of adzuki bean cultivars, and will aid the utilization of adzuki bean as a material for food processing and in the cosmetic industry.
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KEYWORD
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antioxidant activity, enzyme inhibition activity, phytic acid, polyphenol, Vigna angulars
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