한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제44권8호
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  • Pages.1150-1156
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  • 2015
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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적두 및 흑두의 부위별 항산화 특성

Antioxidant Properties of Different Parts of Red and Black Adzuki Beans

  • 투고 : 2015.03.31
  • 심사 : 2015.06.15
  • 발행 : 2015.08.31
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초록

적두 및 흑두를 대상으로 백립중, 색도 등 물리적 특성과 종피 및 종피 제거 전과 후의 각 부분에 대한 항산화 성분 및 항산화 활성에 대해 비교 분석하였다. 적두 및 흑두의 백립중은 각각 19.62 g 및 18.58 g으로 적두가 유의적으로 높게 나타났다. 팥 표면의 종피 색은 적두에서는 L 값 31.97, a 값 9.75, b 값 3.54 그리고 흑두에서는 L 값 31.12, a 값 0.32, b 값 0.95를 나타냈다. 총 polyphenolic compounds 함량은 적두 종피에서 33.9 mg GAE/g으로 가장 높게 나타났으며, 총 proanthocyanidin 함량 또한 적두 종피에서 30.70 mg CCE/g으로 가장 높은 함량을 보였으나 흑두 종피와 유의적 차이는 없었다. 항산화 활성은 동일 방법으로 측정 시 종피에서 가장 높게 나타났으며, 적두의 종피를 제외하고는 전반적으로 ABTS로 측정 시 가장 높은 활성 값을 보였다. 팥 각 부위별 항산화 성분과 활성과의 상관관계를 분석한 결과 원료 팥 및 종피에서 총 polyphenolic compounds 함량과 항산화 활성 간의 높은 상관관계가 있음을 알 수 있었다. 따라서 적두 및 흑두 각 부분에 대한 항산화 성분과 항산화 활성에 대한 이상의 연구 결과는 건강 증진을 위한 팥 제품 개발 시 팥의 효율적인 사용을 위해 유용할 것으로 사료된다.

The objective of this study was to investigate the polyphenolic compounds found in different parts of red and black adzuki beans and to determine the contribution of polyphenolic compounds to the antioxidant properties of adzuki beans. Total polyphenolic and proanthocyanidin contents were studied and their antioxidant activities were determined by ferric reducing antioxidant power, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt assay. The highest total polyphenolic content was found in seed coats (26.1~33.9 mg/g), followed by whole beans (6.9~8.0 mg/g) and dehulled beans (3.3~3.4 mg/g). The highest total proanthocyanidin content was also found in seed coat with 26.5~30.7 mg/g. Moreover, seed coats exhibited the highest antioxidant activity regardless of analytical methods. Antioxidant activity was positively and significantly correlated with total polyphenolic content with the exception of dehulled beans, in which there was no correlation with total polyphenolic content. In particular, the highest correlation was found between DPPH and total polyphenolic content (r=0.945, P<0.01) in whole beans.

키워드

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