KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
권호 표지
DOI QR코드

DOI QR Code

Variation in Physicochemical Characteristics and Antioxidant Activities of Small Redbean Cultivars

팥 품종의 이화학적 특성 및 항산화 활성 변이

  • Sung, Jung Sook (Upland Crop Breeding Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Seok Bo (Upland Crop Breeding Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Ji Young (Upland Crop Breeding Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • An, Yeon Ju (Upland Crop Breeding Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Park, Jae Eun (Upland Crop Breeding Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choe, Myeong Eun (Upland Crop Breeding Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Chu, Ji Ho (Upland Crop Breeding Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Ha, Tae Joung (Upland Crop Breeding Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Han, Sang Ik (Upland Crop Breeding Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 성정숙 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 송석보 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 김지영 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 안연주 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 박재은 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 최명은 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 추지호 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 하태정 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 한상익 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과)
  • Received : 2020.06.01
  • Accepted : 2020.07.06
  • Published : 2020.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

This research was conducted to evaluate the physicochemical properties, antioxidant components, and their activities for more taking advantage of small redbean cultivars. Seed size, 100 seeds weight, and hardness on the 8 cultivars were measured. The free sugar and crude protein contents were evaluated using HPLC and protein analyzer, respectively. Amylose content, antioxidant components, and activities were analyzed by spectrophotometer. The range of 100 seeds weight and hardness were 12.55-18.81 g and 9,527.38-14,341.25 gf, respectively. Total free sugar, amylose, and crude protein were showed 22.49-31.07 mg/g, 13.53-15.67%, and 21.27-23.30%, respectively. The cultivar 'Hongeon' was higher antioxidant component and activity more than others. In clustering the cultivars based on the results, the tree showed four major clades. The 'Huinnarae' group was high in total free sugar and amylose content. The 'Hongeon' group were high in 100 seeds weight, antioxidant component. and activity, while amylose content was lower than that in the other groups. The results of the cultivars can be utilized for research of functional materials. The findings of this study will provide valuable information for expansion of functional food industry related on small redbean.

아리리 등 최근 육성된 팥 품종들을 대상으로, 이화학적 특성을 검토하여 보다 다양한 식품소재로 활용하기 위한 기초자료로 제공하고자 본 연구를 수행하였다. 1. 검구슬과 홍진의 종실이 길이와 폭이 컸으며 충주팥은 두께가 두꺼웠고, 백립중은 흰구슬(18.81 g) 및 홍진(17.48 g)이 충주팥보다 높았다. 경도는 14,341.25 gf인 충주팥보다 모든 품종이 낮은 값을 보여 앙금 제조 등에 용이한 형질을 보였다. 2. 총유리당은 22.49 - 31.07 mg/g로 분포하였으며 연두채, 검구슬, 흰나래, 홍언 및 흰구슬이 충주팥(25.32 mg/g)에 비해 높은 값을 보였다. 아밀로오스는 13.53 - 15.67%로 분포하였고, 연두채, 홍언 및 검구슬이 충주팥(15.24%)에 비해 높았다. 조단백질은 21.40 - 23.30%로 분포하였으며, 흰구슬을 제외한 나머지 품종들이 충주팥에 비해 낮은 함량을 보였다. 3. 항산화 성분인 폴리페놀 및 플라보노이드 함량은 각각 0.52 - 4.28 mg GAE·g-1와 0.12 - 2.62 mg CAE·g-1로 분포하였다. 홍언, 검구슬, 흰구슬, 연두채 등이 충주팥에 비해 항산화성분 함량 및 항산화 활성이 높은 편이었다. 4. 팥의 항산화성분과 활성간에는 높은 정의 상관관계를 보였으나 조단백질과는 부의 상관을 보였다. 또한, 주성분 분석결과, 제1주성분인 항산화성분 및 활성과 제2주성분인 조단백질 및 백립중이 변이값 해석에 대해 기여도가 높았다. 5. 팥 품종들의 평가를 바탕으로 cluster를 분석한 결과, 흰나래, 홍언이 각각 분리되었고 검구슬과 연두채 그룹 및 홍진, 아라리, 충주팥, 흰구슬 그룹 등 총 4개의 그룹으로 나뉘었다. 흰나래 그룹은 총유리당 및 아밀로오스 값이 높은 반면, 홍언 그룹은 백립중과 항산화성분 및 활성이 높았다.

Keywords

References

  1. Abu-Ghannam, N. 1998. Modelling textural changes during the hydration process of red beans. J. Food Eng. 38(3) : 341-352. https://doi.org/10.1016/S0260-8774(98)00127-7
  2. Amarowicz, R., I. Estrella, T. Hernández, A. Troszynska, K. Agnieszka, and R. B. Pegg. 2008. J. Food Lipids. 15(1) : 119-136. https://doi.org/10.1111/j.1745-4522.2007.00106.x
  3. Ariga, T. and M. Hamano. 1990. Radical scavenging action and its mode in procyanidins B-1 and B-3 from azuki beans to peroxyl radicals. Agri. Biol. Chem. 54(10) : 2499-2504. https://doi.org/10.1271/bbb1961.54.2499
  4. Cha, S. M., B. Y. Son, J. S. Lee, S. B. Baek, S. L. Kim, J. H. Ku, J. J. Hwang, B. H. Song, S. H. Woo, Y. U. Kwon, and J. T. Kim. 2012. Effect of particle size on physico-chemical properties and antioxidant activity of corn silk powder. Korean J. Crop Sci. 57(1) : 41-50. https://doi.org/10.7740/kjcs.2012.57.1.041
  5. Chang, H. G. 1999. Information on food for the health of modern people. Shinkwang Publishing Co., Seoul, Korea. pp. 46-50.
  6. Cho, H. Y., S. I. Hong, Y. S. Kim, and Y. R. Pyun. 1993. Prediction of sucrose hydrolysis rate equivalent time at a reference temperature under regular temperature fluctuations. Korean J. Food Sci Technol 25(6) : 643-648.
  7. Choi, S. Y. and M. S. Shin. 2009. Properties of rice flours prepared from domestic high amylose rices. Korean J. Food Sci. Technol. 41(1) : 16-20.
  8. Choi, S. Y., Y. J. Jeong, S. J. Lee, O. H. Chi, and S. A. Chegal. 2002. Food and Health for Modern People. Dongmyungsa, Seoul, Korea. pp. 244-246.
  9. Chun, H. C., K. Y. Jung, Y. D. Choi, S. H. Lee, S. B. Song, J. Y. Ko, J. M. Choi, and Y. W. Jang. 2017. Differences in yields, antioxidant compounds, and antioxidant activity of ethanolic extracts among 11 adzuki bean cultivars (Vigna angularis L.) cultivated on a somewhat poorly drained paddy field. Korean J. Crop Sci. 62(3) : 203-213. https://doi.org/10.7740/kjcs.2017.62.3.203
  10. Hsieh, H. M., Y. Pomeranz, and B. G. Swanson. 1992. Composition, cooking time, and maturation of adzuki (Vigna angularis) and common bean (Phaseolus vulgaris). Cereal Chem. 69(3) : 244-248.
  11. Huang, D., B. Ou, and R. L. Prior. 2005. The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 53(6) : 1841-1856. https://doi.org/10.1021/jf030723c
  12. Hwang, C. S., D. Y. Jeong, Y. S. Kim, J. M. Na, and D. H. Shin. 2005. Effects of enzyme treatment on physicochemical characteristics of small red bean extract. Korean J. Food Sci Technol. 37(2) : 189-193.
  13. Jeon, S. H., H. L. Jeon, H. J. Kim, S. J. Lee, B. D. Lee, and M. R. Kim. 2015. Analysis of free sugar, organic acid and free amino acid in commercial Makjang. J. East Asian Soc. Diet. Life. 25(2) : 326-332. https://doi.org/10.17495/easdl.2015.4.25.2.326
  14. Jung, I. C., Y. S. Lee, D. K. Kang, and H. Y. Sohn. 2015. Evaluation of useful biological activities of hot-water extracts of raw-red bean and boiled-red bean (Phaseolus radiatus L.). J. East Asian Soc. Diet. Life. 25(3) : 451-459. https://doi.org/10.17495/easdl.2015.6.25.3.451
  15. Kang, S. J. and Y. S. Han. 2012. Studies on the anti oralmicrobial activity and selected functional component of small red bean extract. Korean J. Food Cookery Sci. 28(1) : 41-49. https://doi.org/10.9724/kfcs.2012.28.1.041
  16. Kawamura, S. 1969. Studies on the starches of edible legume seeds. J. Jap. Soc. Starch Sci. 17(1) : 19-40.
  17. Kim, C. H. 2011. Ecotypic variation related to the ratio of mannose to galactose in the seeds of Phaseolus angularis. J. Life Sci. 21(7) : 1060-1066. https://doi.org/10.5352/JLS.2011.21.7.1060
  18. Kim, C. K., B. H. Oh, J. M. Na, and D. H. Shin. 2003. Comparison of physicochemical properties of korean and chinese red bean starches. Korean J. Food Sci Technol. 35(4) : 551-555.
  19. Kim, D. J., A. D. Assefa, Y. J. Jeong, Y. A. Jeon, J. E. Lee, M. C. Lee, H. S. Lee, J. H. Rhee, and J. S. Sung. 2019. Variation in fatty composition, caffeic and rosmarinic acid content, and antioxidant activity of perilla accessions. Korean J. Medicinal Crop Sci. 27(2) : 96-107. https://doi.org/10.7783/KJMCS.2019.27.2.96
  20. Kim, S. M., Y. S. Cho, and S. K. Sung. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J. Food Sci Technol. 33(5) : 626-632.
  21. Kim, Y. H. 2002. Current achievement and perspectives of seed quality evaluation in soybean. Kor. J. Crop Sci. 47(S) : 95-106.
  22. Koh, K. J., D. B. Shin, and Y. C. Lee. 1997. Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J. Food Sci Technol. 29(5) : 854-859.
  23. Kweon, M. R. and S. Y. Ahn. 1993. Comparison of physicochemical properties of legume starches. Korean J. Food Sci Technol. 25(4) : 334-339.
  24. Lee, H. J., J. H. Lee, J. T. Jung, Y. J. Lee, M. W. Oh, J. K. Chang, H. S. Jeong, and C. G. Park. 2019. Changes in free sugar, coixol contents and antioxidant activities of adlay sprout (Coix lacryma-jobi L. ma-yuen Stapf.) according to different growth stage. Korean J. Medicinal Crop Sci. 27(5) : 339-347. https://doi.org/10.7783/KJMCS.2019.27.5.339
  25. Lee, K. H., J. Y. Park, S. K. Lee, Y. Y. Lee, B. W. Lee, H. Y. Park, H. S. Choi, D. H. Cho, S. I. Han, and S. K. Oh. 2017. Quality characteristics of puffed snacks made from high-amylose rice varieties containing resistance starch. Korean J. Crop Sci. 62(4) : 285-292. https://doi.org/10.7740/KJCS.2017.62.4.285
  26. Lee, L. S., E. J. Choi, C. H. Kim, J. M. Sung, Y. B. Kim, J. S. Kum, and J. D. Park. 2015. Antioxidant properties of different parts of red and black adzuki beans. Korean J. Food Sci Technol. 44(8) : 1150-1156.
  27. Lee, R. K., M. S. Kim, Y. S. Lee, M. H. Lee, J. H. Lee, and H. Y. Sohn. 2014. A comparison of the components and biological activities in raw and boiled red beans (Phaseolus radiatus L.). Korean J. Microbiology Biotechnol. 42(2) : 162-169. https://doi.org/10.4014/kjmb.1402.02006
  28. Meng, G. T. and C. Y. Ma. 2001. Thermal properties of Phaseolus angularis (red bean) globulin. Food Chem. 73(4) : 453-460. https://doi.org/10.1016/S0308-8146(00)00329-0
  29. Naivikul, O. and B. L. D'Appolonia. 1979. Carbohydrates of legume flours compared with wheat flour. II. Starch. Cereal Chem. 56(1) : 24-28.
  30. Park, K. Y., W. Y. Choi, D. H. Chung, and S. D. Kim. 1993. Relationship between seed size and seed vigor in soybean. Korean J. Crop Sci. 38(2) : 139-150.
  31. Pilon-Smits, E. A. H., M. J. M. Ebskamp, M. J. Paul, M. J. W. Jeuken, P. J. Weisbeek, and S. C. M. Smeekens. 1995. Improved performance of transgenic fructan-accumulating tobacco under drought stress. Plant Physiol. 107 : 125-130. https://doi.org/10.1104/pp.107.1.125
  32. Rho, C. W., S. Y. Son, S. T. Hong, K. H. Lee, and I. M. Ryu. 2003. Agronomic characters of Korean adzuki beans (Vigna angularis (Willd.) Ohwi & Ohashi). Korean J. Plant Res. 16(2) : 147-154.
  33. Song, E. J., S. M. Park, Q. Wang, and J. K. Lim. 2014. Identification and characterization of protease-resistant proteins from adzuki beans. Cur. Res. Agric. Life Sci. 32(3) : 149-154. https://doi.org/10.14518/crals.2014.32.3.025
  34. Song, S. B., J. Y. Ko, J. I. Kim, J. S. Lee, T. W. Jung, K. Y. Kim, D. Y. Kwak, I. S. Oh, and K. S. Woo. 2013. Changes in physicochemical characteristics and antioxidant activity of adzuki bean and adzuki bean tea depending on the variety and roasting time. Korean J. Food Sci Technol. 45(3) : 317-324. https://doi.org/10.9721/KJFST.2013.45.3.317
  35. Song, S. B., J. Y. Ko, M. C. Seo, D. Y. Kwak, and K. S. Woo. 2016. A new small redbean cultivar 'Arari' with lodging resistance and high-quality. Korean J. Breed. Sci. 48(3) : 373-377. https://doi.org/10.9787/KJBS.2016.48.3.373
  36. Song, S. B., J. Y. Ko, M. C. Seo, D. Y. Kwak, K. S. Woo, J. K. Moon, S. I. Han, W. Y. Han, M. E. Choe, and C. H. Park. 2017. A new small redbean cultivar 'Geomguseul' with lodging resistance and high-antioxidant activity. Korean J. Breed. Sci. 49(4) : 390-395. https://doi.org/10.9787/KJBS.2017.49.4.390
  37. Song, S. B., J. Y. Ko, K. S. Woo, M. E. Choe, J. H. Chu, T. J. Ha, S. I. Han, and D. Y. Kwak. 2019. A small redbean cultivar 'Hongjin' with lodging tolerance and high yield. Korean J. Breed. Sci. 51(4) : 523-528. https://doi.org/10.9787/KJBS.2019.51.4.523
  38. Song, S. B., H. I. Seo, J. Y. Ko, J. S. Lee, J. R. Kang, B. G. Oh, M. C. Seo, Y. N. Yoon, D. Y. Kwak, M. H. Nam, and K. S. Woo. 2011. Quality characteristics of adzuki bean sediment according to variety. J. Korean Soc. Food Nutr. 40(8) : 1121-1127. https://doi.org/10.3746/jkfn.2011.40.8.1121
  39. Sung, J. S., Y. J. Jeong, D. J. Kim, A. D. Assefa, Y. A. Jeon, O. S. Hur, N. Y. Ro, H. C. Ko, H. C. Ok, J. H. Rhee, M. C. Lee, and H. J. Baek. 2018. Oil compositions and antioxidant properties of safflower germplasm collected from east asia. Korean J. Medicinal Crop Sci. 26(1) : 32-41. https://doi.org/10.7783/KJMCS.2018.26.1.32
  40. Waterhouse, A. L. 2002. Determination of total phenolics. In current protocols in food analytical chemistry. I1.1.1-I1.1.7. John Wiley and Sons Inc. New York, USA. pp. 1-4.
  41. Won, S. Y., J. S. Seo, H. Y. Kang, Y. S. Lee, Y. M. Choi, H. K. Lee, and I. T. Park. 2016. Rapid quantitative analysis for sugars of agricultural products by HPLC. Food Eng. Prog. 20(4) : 406-410. https://doi.org/10.13050/foodengprog.2016.20.4.406
  42. Woo, K. S., K. Y. Jung, S. B. Song, J. Y. Ko, Y. D. Lee, Y. S. Choi, Y. S. Yoon, T. W. Jung, and I. S. Oh. 2014. Effects of the drainage methods on antioxidant compounds and antioxidant activity of ethanolic extracts on adzuki bean. Korean J. Crop Sci. 59(3) : 350-358. https://doi.org/10.7740/kjcs.2014.59.3.350
  43. Woo, K. S., S. B. Song, J. Y. Ko, J. S. Lee, T. W. Jung, and H. S. Jung. 2015. Changes in antioxidant contents and activities of adzuki beans according to germination time. Korean J. Food Sci Technol. 44(5) : 687-694.
  44. Woo, K. S., S. B. Song, J. Y. Ko, M. C. Seo, J. S. Lee, J. R. Kang, B. G. Oh, M. H. Nam, H. S. Jeong, and J. Lee. 2010. Antioxidant components and antioxidant activities of methanolic extract from adzuki beans (Vigna angularis var. nipponensis). Korean J. Food Sci Technol. 42(6) : 693-698.
  45. Yoon, S. T., Y. F. Qin, T. H. Kim, S. H. Choi, J. C. Nam, and J. S. Lee. 2012. Agronomic characteristics of adzuki bean (Vigna angularis W.F.Wight) germplasm in Korea. Korean J. Crop Sci. 57(1) : 7-15. https://doi.org/10.7740/kjcs.2012.57.1.007
  46. Zhu, L. J., Q. Q. Liua, J. D. Wilson, M. H. Gu, and Y. C. Shi. 2011. Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohyd. Polym. 86(4) : 1751-1759. https://doi.org/10.1016/j.carbpol.2011.07.017