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Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in Adzuki Bean Cultivars
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국내 육성 팥 품종별 이화학적 특성, 유용성분 및 생리활성 비교

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Type
Academic journal
Author
Narae Han (국립식량과학원) Koan Sik Woo (농촌진흥청) Jin Young Lee (국립식량과학원) Seuk Bo Song (국립식량과학원) Yu-Young Lee (국립식량과학원) Mihyang Kim (국립식량과학원) Moon Seok Kang (국립식량과학원) Hyun-Joo Kim (국립식량과학원)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.51 No.5 KCI Accredited Journals SCOPUS
Published
2022.5
Pages
428 - 438 (11page)

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Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in Adzuki Bean Cultivars
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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. α-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.
#antioxidant activity #enzyme inhibition activity #phytic acid #polyphenol #Vigna angulars

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REFERENCES

References (37)

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AACC. Polysaccharide, proteins, and lipids of rice. In: Juliano BO, editor. Rice Chemistry and Technology. 2nd ed. The American Association of Cereal Chemists, Eagan, MN, USA. 1985. p 59-120. google schola AOAC. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA. 2000. Method 911.43. google schola Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal Biochem. 1996. 239:70-76. google schola Byun MW, Jo C, Jeon TW, Hong CH. Effects of gamma irradiation on color characteristics and biological activities of extracts of Lonicera japonica (Japanese honeysuckle) with methanol and acetone. LWT－Food Sci Technol. 2004. 37: 29-33. google schola Dewanto V, Wu X, Liu RH. Processed sweet corn has higher antioxidant activity. J Agric Food Chem. 2002. 50:4959-4964. google schola

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