Browse > Article
http://dx.doi.org/10.9721/KJFST.2013.45.1.34

Effects of Heat Treatment on Antioxidant Activity of Hydrolyzed Mung Beans  

Kim, Min Young (Department of Food Science and Technology, Chungbuk National University)
Lee, Sang Hoon (Department of Food Science and Technology, Chungbuk National University)
Jang, Gwi Yeong (Department of Food Science and Technology, Chungbuk National University)
Kim, Hyun Young (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Woo, Koan Sik (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Hwang, In Guk (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
Lee, Junsoo (Department of Food Science and Technology, Chungbuk National University)
Jeong, Heon Sang (Department of Food Science and Technology, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.1, 2013 , pp. 34-39 More about this Journal
Abstract
This study was performed to investigate the antioxidant activity of mung beans with heat treatment at $130^{\circ}C$ for 2 h after acid hydrolysis. The browning index of heating after hydrolysis was 2.31 whereas heating before hydrolysis was 0.17. 5-hydromethyl-2-furaldehyde (5'-HMF) content was the highest value of 81.61 mg/g in heating after hydrolysis. The highest total polyphenol content (55.95 mg/g) occurred in heating after hydrolysis and this value was 6.4-fold higher than that of heating before hydrolysis (8.79 mg/g). 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was the highest value of 22.19 mg AA eq/g sample in heating after hydrolysis whereas heating before hydrolysis was 1.75 mg AA eq/g sample.1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity was the highest value of 3.64 mg Trolox eq/g sample in heating after hydrolysis whereas heating before hydrolysis was not shown. These results suggest that heat treatment of mung beans for increasing the antioxidant activity could be effective after hydrolysis.
Keywords
mung beans; acid hydrolysis; heat treatment; polyphenol; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 331-336 (2006)   과학기술학회마을
2 Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J. Food Sci. Technol. 40: 166-170 (2008)   과학기술학회마을
3 Gomyo T, Miura M. Melanoidin in foods, chemical, and physiological aspects. J. Jpn. Soc. Nutr. Food Sci. 36: 331-340 (1983)   DOI
4 Hill VM, Ledward DA, Ames JM. Influence of high hydrostatic pressure and pH on the rate of Maillard browning in a glucoselysine system. J. Agr. Food Chem. 44: 594-598 (1996)   DOI   ScienceOn
5 Lim WY, Kim JS, Moon GS. Antioxidative effect and characteristics of different model melanoidins with same color intensity. Korean J. Food Sci. Technol. 29: 1045-1051 (1997)   과학기술학회마을
6 Maillard MN, Billaud C, Chow YN, Ordonaud C, Nicolas J. Free radical scavenging inhibition of polyphenoloxidase activity and copper chelating properties of model. LWT-Food Sci. Technol. 40: 1434-1444 (2007)   DOI   ScienceOn
7 Hwang IG, Kim HY, Lee SH, Woo KS, Ban JO, Hong, JT, Yu KW, Lee J, Jeong HS. Isolation and identification of an antiproliferative substance from fructose-tyrosine Maillard reaction products. Food Chem. 130: 547-551 (2012)   DOI   ScienceOn
8 Hwang IG, Woo KS, Kim DJ. Isolation and identification of an antioxidant substance from heated garlic (Allium sativum L.). Korean J. Food Sci. Technol. 16: 963-966 (2007)   과학기술학회마을
9 RDA. Food Composition Table. 6th ed. National Rural Living Science Institute. Rural Development Administration, Suwon, Korea. pp. 68 (2001)
10 AOAC. Official Methods of Analysis of AOAC. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. pp. 31 (1990)
11 Kang KJ, Kim K, Lee SK. Relationship between molecular structure of acid-hydrolyzed rice starch retrogradation. Korean J. Food Sci. Technol. 29: 876-881 (1997)
12 Luchsinger WW, Cornesky RA. Reducing power by the dinitrosalicylic acid method. Anal. Diochem. 4: 346-347 (1962)   DOI   ScienceOn
13 Laemmli UK. Celavage of structural proteins during he assembly of the head of bacteriophage T4. Nature 227: 680-685 (1970)   DOI   ScienceOn
14 Lee JH, Koh JA, Hwang EY, Hong SP. Quantitative determination of 5-hydroxymethyl-2-furaldehyde in the Rehmanniae radix preparata samples at various processing stages. Korean J. Her. 17: 145-149 (2002)
15 Dewanto V, Xianzhong W, Liu RH. Processed sweet corn has higher antioxidant activity. J. Agr. Food Chem. 50: 4959-4964 (2002)   DOI   ScienceOn
16 Choi Y, Kim MH, Shin JJ, Park JM, Lee J. The antioxidant activities of the some commercial teas. J. Korean Soc. Food Sci. Nutr. 32: 723-727 (2003)   과학기술학회마을   DOI   ScienceOn
17 Kim AK, Kim SK, Lee AR. Comparison of chemical composition and gelatinization property of mungbean flour and starch. Korean J. Soc. Food Sci. 11: 472-478 (1995)   과학기술학회마을
18 Kim MJ, Kim KS. Functional and chemical composition of 'Hwanggumkong', 'Yakong', and 'Huktae'. Korean J. Food Cookery Sci. 21: 844-850 (2005)   과학기술학회마을
19 Romero I, Ruiz E, Castro E, Moya M. Acid hydrolysis of olive tree biomass. Chem. Eng. Res. Des. 88: 633-640 (2010)   DOI   ScienceOn
20 Kim YS, Moon JH, Kim MH. Physicochemical properties and antioxidant activities of Maillard reaction products from defatted hydrolyzed soybean protein with various sugars. J. Korean Soc. Food Sci. Nutr. 38: 62-69 (2009)   과학기술학회마을   DOI   ScienceOn
21 Song YB, Lee JE. The antioxidant effect of hot water extract from the dried radish with pressurized roasting. Korean Soc. Food Sci. Nutr. 39: 1179-1186 (2010)   과학기술학회마을   DOI   ScienceOn
22 Kim HY, Woo KS, Hwang IG, Lee YR, Jung HS. Effects of heat treatments on the antioxidant activities of fruits and vegetables. J. Korean Sci. Food. Technol. 40: 166-170 (2008)   과학기술학회마을
23 Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and poly phenolic compounds of shiitake muchroom. Food Chem. 99: 381-387 (2006)   DOI   ScienceOn
24 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 26: 1199-1203 (1958)
25 Yildiz F, Westhoff D. Associative growth of lactic acid bacteria in cabbage juice. J. Food Sci. 40: 962-963 (1995)
26 Turkmen N, Sari F, Velioflu YS. The effect of cooking methods total pheolics and antiocidant activity of selected green vegetables. J. Agr. Food Chem. 93: 713-718 (2005)   DOI   ScienceOn
27 Choi JH, Kim SO, Kim KS, Lee MY. Effect of mung bean sprouts juice on cadmium-induced hepatotoxicity in rats. J. Korean Soc. Food Sci. Nutr. 27: 980-986 (1998)
28 Noh MJ, Kwon JH, Byun MW. Water-soluble components of small red bean and mung bean exposed to -gamma irradiation and methyl bromide fumigation. Korean J. Food Sci. Thechnol. 33: 184-189 (2001)   과학기술학회마을
29 Oh HS, Kim JH, Lee MH. Isoflavone content, antioxidative, and fibrinolytic activities of red bean and mung bean. Korean J. Soc. Food Cookery Sci. 19: 263-270 (2001)
30 Kim OK, Gu YA, Jeong YJ. Characteristics of mung bean powders after various hydrolysis protocols. Korean J. Food Preserv. 14: 301-307 (2007)   과학기술학회마을
31 Chang SM, Nam SH, Kang MY. Screening of the antioxidative activity, antimutagenicity, and mutagenicity of the ethanolic extracts from legumes. Korean J. Food Sci. Technol. 34: 1115- 1122 (2002)   과학기술학회마을
32 Rim AR, Jung ES, Kim SY, Lee SC. Effect of far-infrared irradiation and heat treatment on the antioxidant activity of extracts from defatted soybean meal. Korean J. Soc. Appl. Biol. Chem. 48: 400-403 (2005)   과학기술학회마을
33 Lee YR, Lee YK, Hwang IK, Woo KS, Han CS, Jeong HS. Evaluation of heated processing temperature and time on functional properties of garlic juice. J. Food Sci. Nutr. 13: 327-333 (2008)   DOI   ScienceOn
34 Woo KS, Jang KI, Kim KY, Lee HB, Jeong HS. Antioxidative activity of heat treated licorice (Glycyrrhiz uralensis Fisch) extracts. Korean J. Food Sci. Technol. 38: 355-360 (2006)   과학기술학회마을
35 Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee JS, Jeong HS. Change of Korean ginseng components with high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 521-525 (2006)   과학기술학회마을
36 Hwang IG, Woo KS, Kim TM, Kim DJ, Yang MH, Jeong HS. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nskai) juice with heat treatment condition. Korean J. Food Sci. Technol. 38: 342-347 (2006)