고압처리에 의한 발아팥의 기능성 향상 효과

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 31권 / 1호
ㆍ저자명 : 김민영, 장귀영, 이윤정, 김경미, 강태수, 이준수, 정헌상

목차

Abstract
서 론
재료 및 방법
1. 실험재료 및 발아
2. 고압처리
3. 총 폴리페놀 함량 측정
4. 총 플라보노이드 함량 측정
5. 페놀산 분석
6. 안토시아닌 및 안토시아니딘 분석
7. ABTS 라디칼 소거능 측정
8. DPPH 라디칼 소거능 측정
9. 통계분석
결과 및 고찰
1. 총 폴리페놀 및 플라보노이드 함량
2. 페놀산 함량
3. 안토시아닌 및 안토시아니딘 함량
4. 항산화 활성
요약 및 결론
감사의 글
References

영어 초록

We investigated the influence of germination and high hydrostatic pressure (HHP) treatment conditions on the conversion of functional compounds and antioxidant activity in adzuki bean. The adzuki bean germinated at 25°C for three- or six-days, and was later subjected to HHP at 0.1, 50, 100, or 150 MPa for 24 h. The highest polyphenol content (5.36 mg gallic acid equivalents (GAE)/g) and flavonoid content (0.91 mg catechin equivalents (CE)/g) were observed after germination for six days and HHP treatment at 100 MPa for 24 h, respectively. The total phenolic acid contents increased with increasing applied pressure from 88.86 to 208.26 μg/g (100MPa, 24h). Phenolic acids are divided into two categories; those that exhibit increased content upon HHP treatment, and those that exhibit decreased content. The increasing phenolic acids were gallic acid, chlorogenic acid, (+)-catechin, ρ-coumaric acid, ferulic acid, heperidin, salicylic acid, protocatechuic acid, cinnamic acid, naringenin. The total anthocyanin content decreased with increasing applied pressure from 22.42 mg/100 g to 6.28 mg/100 g (150 MPa, 24 h). The highest ABTS radical scavenging activity (8.02 mg eq AA/g) and DPPH radical scavenging activity (1.22 eq Trolox/g) were observed after germination for six days and HHP treatment at 100MPa for 24h, respectively. These results suggested that the combination of HHP and germination can lead to improved functionality in adzuki bean.

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