• Journal of Microbiology and Biotechnology
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• v.30 no.11
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• pp.1706-1719
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• 2020

The objective of this study was to optimize the conditions for enhancing the antioxidant properties of sword bean (Canavalia gladiata) as a coffee substitute in two processing methods, roasting and grinding. The optimum conditions for removing off-flavor of the bean and maximizing functionality and efficiency were light roasting and cryogenic grinding (< 53 ㎛). In these conditions, extraction yield was 16.75%, total phenolic content (TPC) was 69.82 ± 0.35 mg gallic acid equivalents/g, and total flavonoid content (TFC) was 168.81 ± 1.64 mg quercetin equivalents/100 g. The antioxidant properties were 77.58 ± 0.27% for DPPH radical scavenging activity and 58.02 ± 0.76 mg Trolox equivalents/g for ABTS radical scavenging activity. The values for TFC and ABTS radical scavenging activity were significantly higher (p < 0.05) than in other conditions, and TPC and DPPH radical scavenging activity were second highest in lightly roasted beans, following raw beans. HS-SPME/GC-MS analysis confirmed that the amino acids and carbohydrates, which are the main components of sword bean, were condensed into other volatile flavor compounds, such as derivatives of furan, pyrazine, and pyrrole during roasting. Roasted and cryogenically ground (cryo-ground) sword beans showed higher functionality in terms of TFC, DPPH, and ABTS radical scavenging activities compared to those of coffee. Overall results showed that light roasting and cryogenic grinding are the most suitable processing conditions for enhancing the bioactivity of sword beans.

• Food Science and Preservation
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• v.7 no.1
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• pp.113-116
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• 2000

The antimicrobial activities of three parts of Korean sword bean , such as whole seed, dotyledon and hull were investigated . Yields were higher hull other parts in water and methanol extract. Methanol extract in seed parts was fractionated with different solvents, such as hexane, chloroform, ethyl acetate, butanol and water, yields of water fractino showed 3.3% , 2.5% and 0.3% in whole seed, 채쇼ledon and hull, respectively. In solvent extracts using methanol, hexane, chloroform, and water , methanol extract showed the most effective antimicrobial activities. Antimicrobial activities of ethyl acetate fraction of methanol extractwas higher than those of other fractions.

• The Plant Pathology Journal
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• v.20 no.4
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• pp.235-239
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• 2004

Phytophthora rot on sword bean, Canavalia gladiata, which has not been reported yet in Korea, occurred in some fields of Jinju in 2003. The disease develops on the basal stem of the plant, but is also often observed on leaves and pods. Rot lesions begin with small dark brown spots and as these are water-soaked, they enlarge rapidly. The magnitude of at the field reached 40%. Abundant sporangia of Phytophthora were formed on the surface of diseased pods and were mummied later. The causal fungus was identified as P. nicotianae with the following mycological characteristics: Sporangium-readily formed in water, papillate, noncaducous, ovoid to spherical, 24-58 (L) ${\times}$ 22-35 (W) in size; Oogonium-spherical, smooth walled, and 22-30; Oospore- aplerotic, spherical, and 18-24; Antheridium- amphigynous, unicellula, and spherical; Chlamydospore- abundant, spherical, and 25-35; Sexuality- heterothallic, and A1 or A2; Optimum growth temperature- about 28$^{\circ}C.$ The fungus showed strong pathogenicity to sword bean. Symptoms similar to those observed in the fields appeared 2 days and 4 days after inoculation with and without wound on pods. This is the first report of Phytophthora rot of sword bean in Korea.

• Food Science and Preservation
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• v.6 no.4
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• pp.475-480
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• 1999

The chemical components in different parts such as seed, cotyledon, hull, pod, leaf, stem and root of Korean sword bean(Canavalia gladiata) were determined in this study. The contents of total sugar and protein were relatively higher in cotyledon than other parts. The highest mineral component was K, Ca in root and leaf, respectively. In case of organic acids, relatively higher content of oxalic acid(2,556 mg%), citric acid(573 mg%) was found in leaf and pod, respectively. Among free sugars, the contents of sucrose(3.80%), fructose(2.17%) were the highest contents in hull and stem, respectively. The highest component total amino acids in cotyledon and leaf, pod, stem, and root was glutamic acid(592 mg%), glutamic acid(429 mg%), proline(497 mg%), lysine(328 mg%) and arginine(714 mg%), respectively. Among fatty acids in hull and pod, palmitic acid(32.75%, 21.93%) was high in saturated fatty acid fraction, while linoleic acid(39.15%, 43.03%) was high in polyunsaturated fatty acid fraction.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.777-784
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• 2013

The ethyl acetate (EtOAc) layer of Canavalia gladiata (sword bean) methanol extracts showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity than other layers. Four phenolic compounds were isolated from the EtOAc layer by silica gel column chromatography and prep-HPLC using a guided DPPH radical-scavenging assay. The isolated compounds were identified as methyl gallate (1), gallic acid (2), 1,6-di-O-galloyl ${\beta}$-$\small{D}$-glucopyranoside (3), and 1,4,6-tri-O-galloyl ${\beta}$-$\small{D}$-glucopyranoside (4) based on MS and NMR analyses. Among the four compounds, no. 4 was isolated from this plant for the first time. Their DPPH radical-scavenging activities based on $SC_{50}$ decreased in the following order: 4 (6.9 ${\mu}M$)>3 (8.3 ${\mu}M$)>2 (10.0 ${\mu}M$)>1 (10.3 ${\mu}M$).

• Mycobiology
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• v.28 no.1
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• pp.54-56
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• 2000

A black scab disease occurred on sword bean (Canavalia gladiata) in plastic film houses around Chinju area during the spring season of 1999. The disease started from flower bud, then moved to flower stalk, pod, petiole, cirrus, stem and leaves. The lesions started with small dark brown spots then were gradually expanded. Severely infected plants reached 37.4% of whole plant covered with scab. Numerous conidia were produced on the diseased flower disk, pod, floral axis, stem and leaves. Most of the conidia were appeared to be readily dispersed in the air, but the mycelia were not suggested causing of sooty mold by ectoparasitism. A fungus was isolated from the diseased stem, and inoculated to healthy plants to satisfy the Koch's postulates and proved the fungus was the causal agent of the disease. The isolated fungus grew on potato dextrose agar, forming greenish black to pale brown colonies. Conidia were ellipsoidal, fusiform or subspherical, mostly one-celled but occasionally septated. The conidia were $3.9{\sim}34.1{\times}2.7{\sim}5.1\;{\mu}m$ in size and formed in long branched chains on the erected conidiophores which were pale olivaceous brown and variable in length between $7.2{\sim}210.7\;{\mu}m$ in size. Ramoconidia were $7.6{\sim}29.2{\times}3.2{\sim}14.4\;{\mu}m$ in size. The fungus was identified as Cladosporium cucumerinum based on the above morphological characteristics. The optimum temperature for mycelial growth and conidial formation was about 15 to $25^{\circ}C$. Cladosporium scab of sword bean caused by the fungi has not been reported in Korea previously.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.376-382
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• 2014

Various solvents (chloroform, hexane, ethyl acetate, ethanol, methanol, and hot water) were tested to investigate the antimicrobial activities of sword bean (Canavalia gladiata) against 12 food poisoning bacteria. Chloroform, hexane, ethyl acetate and hot water extracts had no antimicrobial activities, but ethanol extract showed V. parahemolyticus 10 mm, S. sonnei 9 mm, and methanol extract showed strong activities in order of V. parahemolyticus 22 mm, S. sonnei 21 mm, L. monocytogenes 20 mm by disk diffusion. The minimal inhibitory concentrations (MICs) were also determined. The methanol extract had MIC values of 50 mg/mL against S. Typhimurium, V. parahemolyticus, and S. sonnei and values of 100 mg/mL against other 7 food poisoning bacteria and values of 200 mg/mL against Y. enterocolitica and MRSA. The inhibitory effect of methanol sword bean extract on the growth of V. parahemolyticus was investigated. Growth of the strain occurred at the concentration of 0.5% extract and was inhibited continuously at 1.0 and 1.5% for 30hours after inoculation, whereas the strain was completely inhibited at 2.0% after 9hours of inoculation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.165-169
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• 2001

Seed coat of sword bean (Canavalia gladiata) is very thick and hard, it is difficult to absorb water during germination and it requires much time that cotyledon come out from seed coat since seminal root appearanced. Therefore this experiment was carried out to increase the germination rate by easing water absorption through mechanical scarification on seed coat. Non-scarification seed did not germinated at 7 days after treatment but scarification seed showed germination rate of 98%. Therefore mechanical scarification of seed coat was increased germination rate. Non-scarification seed absorbed less than 10% water of dry weight at 8 hours after treatment but scarification seed absorbed about 90% water at 7 hours after treatment and more than 150% water at 8 hours and swelled about 1.4-1.5 times in length and width of seed. Germination rate of scarification seed was high under high temperature and it was 96% and 93% at $25^{\circ}C$ and 3$0^{\circ}C$, respectively. The rate of cotyledon emergence on clay loam soil was the highest among bed soils. Soaked seed after mechanical scarification in distilled water was germinated faster than non-soaked seed on early in bed soil. The rate of cotyledon emergence was more than 92% at 9 days after sowing but non-scarification and soaked seed was germinated late and showed very low germination rate as 67%.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.237-243
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• 2020

Coffee is one of the most widely consumed beverages in the world, and sword bean (Canavalia gladiata, SB) reportedly possesses various biological activities. Therefore, in this study, to reduce caffeine intake and improve coffee function, SB was selected as a supplementary material for blending coffee. The antioxidant and anti-inflammatory activities of coffee with the SB extract at concentrations of 0.1-0.5% (v/v) were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and RAW 264.7 cells, respectively. The DPPH radical-scavenging activity of SB-treated coffee depended on the concentration of the SB extract. In the cell culture experiment, cytotoxicity was not observed at any SB concentration. In addition, the inducible nitric oxide synthesis protein expression as well as the increases in nitric oxide and interleukin-6 expression were effectively inhibited by SB addition to the coffee. These results indicate that SB might be useful as a supplementary ingredient to enhance the caffeinated drink functions.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.441-446
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• 2012

We investigated the chemical properties and antioxidant activities of sword bean (SWB) and compared it to soybean (SB) and black soybean (seoritae, BSB). The value of vitamin C, vitamin A, crude fat, and crude protein in SWB was 25.5, 0.37 mg/kg, 1.2, and 25.6%, respectively. The crude fat content (1.2%) in SWB was very low in comparison with those of SB (16.5%) and BSB (16.1%). In 16 free amino acids investigated, the histidine content (9.2%) was high in SWB, followed by SB (3.0%) and BSB (2.9%). Total flavonoid content of SWB (493.2 mg/100 g) was significantly higher than those of SB (71.8 mg/100 g) and BSB (97.5 mg/100 g). Total polyphenol content of SWB (1,152.0 mg/100 g) was not significantly different from that of SB (1,165.7 mg/100 g) but lower than that of BSB (1,298.6 mg/100 g). DPPH radical scavenging activity ($SC_{50}$, 50% scavenging concentration) of SWB was 13.1 ${\mu}g/mL$, whereas that of positive control (${\alpha}$-tocopherol) was 8.3 ${\mu}g/mL$.