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http://dx.doi.org/10.3746/jkfn.2017.46.8.937

Changes in Free and Bound Forms of Bioactive Compound Profiles of Adzuki Bean with Germination  

Kim, Min Young (Department of Food Science and Biotechnology, Chungbuk National University)
Jang, Gwi Yeong (Department of Food Science and Biotechnology, Chungbuk National University)
Oh, Nam Seok (Department of Food Science and Biotechnology, Chungbuk National University)
Baek, So Yune (Department of Food Science and Biotechnology, Chungbuk National University)
Kim, Kil Ho (Department of Food Science and Biotechnology, Chungbuk National University)
Kim, Kyung Mi (National Academy of Agricultural Science, Rural Development Administration)
Kim, Hongsik (Department of Crop Science, Chungbuk National University)
Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University)
Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.8, 2017 , pp. 937-943 More about this Journal
Abstract
This study was performed to investigate the changes between free and bound forms of bioactive compounds in germinated adzuki bean. Adzuki bean was germinated at $25^{\circ}C$ for 6 days, and then free and bound forms of bioactive compounds were extracted. Total free polyphenol and flavonoid contents in of raw adzuki bean increased from 0.91 mg/g and 0.60 mg/g in before germination to 2.37 mg/g and 3.03 mg/g in at 6 days after germination, respectively. Bound polyphenol, flavonoid, and phenolic acid contents also increased with increasing germination periods, whereas bound polyphenol and flavonoid contents slightly reduced in at 2 days after germination. The total phenolic acid contents, including ferulic acid, veratric acid, hesperidin, salicylic acid, naringenin, and hesperidin, increased during germination, and germination process can convert compounds to phenolic acid via anabolism and catabolism. Total anthocyanin and anthocyanidin contents of adzuki bean decreased during germination due to hydration by water during soaking or enzyme activation of anthocyanase during germination. These results suggest that the germination process increased utilization of functional compounds such as phenolic compound and isoflavones in black soybean.
Keywords
adzuki bean; germination; bioactive compound; free form; bound form;
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Times Cited By KSCI : 8  (Citation Analysis)
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