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http://dx.doi.org/10.3746/jkfn.2010.39.9.1399

Physicochemical Characteristic and Antioxidant Activites of Cereals and Legumes in Korea  

Lee, Ha-Kyu (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University)
Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University)
Woo, Koan-Sik (National Institute of Crop Science, RDA)
Lee, Seong-Hee (Goesan Agricultural Technology and Extension Cnter)
Woo, Seon-Hee (Dept. of Crop Science, Chungbuk National University)
Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.9, 2010 , pp. 1399-1404 More about this Journal
Abstract
Physicochemical characteristics and antioxidant activities of twelve varieties of legumes and cereals in Korea were analyzed and compared. Crude protein content was higher in legumes (20.60~34.47%) than in cereals (8.96~15.45%). Crude fat contents of soybean (17.73%) and black soybean (18.79%) were higher than other legumes (0.68~1.38%) and cereals (1.01~5.39%). The major minerals were potassium, calcium and sodium, and especially calcium and potassium were high in legumes. Unsaturated fatty acids composition ranged from 66.79% in cowpea to 85.14% in soybean, and $\Omega$-3 fatty acids (linolenic acid) content was higher of 7.47~48.25% in legumes than 0.36~3.71% in cereals. Total polyphenol content was higher 1.32~4.15 mg/g in 80% EtOH extracts from legumes than 0.53~2.83 mg/g in cereals. DPPH and ABTS radical scavenging activities were high values of 62.60% and 264.20 mg AA eq/g, respectively, in EtOH extract from sorghum.
Keywords
minor cereal; legume; cereal; physicochemical characteristic; antioxidant activity;
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Times Cited By KSCI : 10  (Citation Analysis)
Times Cited By SCOPUS : 7
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