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http://dx.doi.org/10.9799/ksfan.2016.29.1.134

Antioxidant Properties of Adzuki Beans, and Quality Characteristics of Sediment according to Cultivated Methods  

Woo, Koan Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Song, Seok Bo (Dept. of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Ko, Jee Yeon (Dept. of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Kim, Young Bok (Cheonan Agricultural Technology Center)
Kim, Wook Han (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
The Korean Journal of Food And Nutrition / v.29, no.1, 2016 , pp. 134-143 More about this Journal
Abstract
We evaluated the antioxidant properties of adzuki beans and the quality characteristics of sediment using various cultivation methods. There were significant differences in total polyphenol and flavonoid contents in beans grown using different methods of cultivation (p<0.05). Also, DPPH and ABTS radical-scavenging activities were significantly different depending on cultivation method (p<0.05). The sediment yield before drying of Chungju-pat, Hongeon, and Arari was 296.64~339.01, 271.36~282.24, and 268.21~292.32%, respectively, and the sediment yield after drying was 71.68~85.41, 77.90~85.19, and 74.15~78.65%, respectively. The L-value of Chungju-pat and Arari sediments revealed a significant difference given different cultivation methods (p<0.05), but Hongeon sediment did not show a significant difference. There was a significant difference in the a- and b-value of adzuki bean sediments cultivated using different methods (p<0.05). The particle size of Chungju-pat, Hongeon, and Arari sediments was 66.21~98.80, 61.62~97.07, and $82.96{\sim}106.71{\mu}m$, respectively, and all were significantly different depending on cultivation method (p<0.05). There were also significant differences in the water absorption index, water solubility index, and swelling power when different cultivation methods were used (p<0.05).
Keywords
adzuki bean (Vigna angularis var. nipponensis); antioxidant; adzuki bean sediment; quality characteristic;
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