Physicochemical Composition and Antioxidative Activities of Rhynchosia nulubilis according to Roasting Temperature

이경희,; 김민정,; 김애정,

doi:10.3746/jkfn.2014.43.5.675

Cited by 12 publications

(17 citation statements)

References 24 publications

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“…In previous study [3], it was determined that the values for TPC, TFC, DPPH radical scavenging effect and ABTS radical scavenging effect were highest at 120 o C when the antioxidant activities were measured after roasting small black beans raw, at 90, 100, 110, and 120 o C. The mung bean also showed the highest DPPH and ABTS radical scavenging activity when treated at 110 o C for 30 min, among 0, 10, 20, and 30 min [17]. These results correlate with the increased anti-oxidative effect of sword bean under light roasting condition heat-treated for about 442 s at 163 o C, considering the large seed size of sword bean compared to that of small black bean and mung bean.…”

Section: Antioxidant Propertiesmentioning

confidence: 90%

“…Song et al [17] researched changes in the physiological properties of mung beans by varying roasting time. As a result, heat treatment for 30 min increased the physiological activities in proportion to roasting time at 110 o C. Lee et al [3] reported that heat treatment improves the physiological activity of small black bean (Rhynchosia nulubilis) roasted at 110 o C and 120 o C for 20 min in a study of physicochemical composition and anti-oxidative activities according to roasting temperature. Jeong et al [18] reported that roasting seoritae (black bean) at 110 o C for 20 min showed the highest content of isoflavone and antioxidant effect.…”

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confidence: 99%

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Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Jung

Rhee

2020

J. Microbiol. Biotechnol.

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Coffee is one of the most widely consumed non-alcoholic beverages in the world. Caffeine is the most important ingredient of the drink, and a 150 ml cup of coffee contains about 60-120 mg of caffeine. However, caffeine has various effects on the central nervous system and is thought to be the most widely used psychoactive substance. It also increases respiration rate, causes bronchodilation, stimulates lipolysis, and increases diuretic action [1]. As a result of the health concerns mentioned above, many people are replacing caffeinated coffee with decaffeinated coffee as a part of their effort to avoid caffeine; however, decaffeinated coffee also contains a small amount of caffeine [2]. This means that substitution with decaffeinated coffee to eliminate caffeine consumption may not be effective in patients on a caffeine-restricted or abstinence diet. Because of these problems, research continues to find coffee substitutes using a variety of crops. Lee et al. [3] studied small, roasted black beans as a coffee substitute for reducing metabolic bone disease in climacteric women. Moreover, in Guatemala in the 1980s, roasted and ground sword bean seeds were consumed as a coffee-like drink [4]. Likewise, roasted sword bean, called King bean, is consumed as a substitute for coffee in Korea. Since the only such beans commercially available are processed by roasting and grinding, consumers do not have many options in terms of flavor and function. Sword bean (Canavalia gladiata), a perennial vine plant of the bean family, is the largest edible bean plant of the family. It originates in the tropical regions of Southeast Asia and is suitable for cultivation in the southern region of Korea [5]. It has been used as a food and medicinal plant in Asia for thousands of years, and mature seeds are often roasted, ground, and consumed as a drink [6]. Sword bean is rich in phytochemicals like saponin, tannin, flavonoids, terpenoids, and steroids as well as in nutrients such as carbohydrates, proteins, vitamins, and minerals [7, 8]. It also contains urease, hemaglutinine, canavanine, and canavalia gibberellin I and II. The seeds, pods, stems and roots are used in folk remedies that are effective against dysentery, nausea, hemorrhoids, sinusitis, backaches, and obesity. Furthermore, recent studies have shown that sword bean possesses physiological functions such as antioxidant, anti-inflammatory, hematopoietic expansion-improving, hepatoprotective, and anti-angiogenic activities [9-13]. While development and distribution of functional beverages using legumes have been attempted, they have not received much response from consumers due to the peculiar beany flavor [3]. Therefore, to use them as a substitute for coffee beverages, it is necessary to develop a process that can improve the beany flavor of legumes. 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 ...

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Section: Antioxidant Propertiesmentioning

confidence: 90%

mentioning

confidence: 99%

Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Jung

Rhee

2020

J. Microbiol. Biotechnol.

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“…To prepare roasted sprout soybeans, the beans were roasted on an Electric Kettle (Dahwa Precision, Seongnam, Korea) at 120°C for 30 min (moisture content, 4.10-4.25%) after washing, immersing, and removal of excess water. Roasted beans were used for media after sterilizing [11,12].…”

Section: Preparation Of Steaming Beans Germinated Beans and Roastedmentioning

confidence: 99%

“…Sprout soybean has been reported to be rich in isoflavones [8] compared to other beans, especially after 24 h of germination [10]. Moreover, the isoflavone content in roasted Rhynchosia nulubilis was higher than that in nonroasted beans [11]. This tendency is consistent with the results presented by Jeong et al [15] that glycoside isoflavones in Cheonggukjang dropped by one-third and aglycone isoflavones increased by around 50-fold after 45 h of fermentation, resulting in approximately half of the total original isoflavone content after fermentation.…”

Section: Change Of Total Isoflavones In Beans Fermented With Mushroommentioning

confidence: 99%

“…Therefore, it is important to convert isoflavones to forms with higher bioavailability [9]. Accordingly, many studies have aimed to convert isoflavones to their aglycone forms and to increase bioactive isoflavone content [10,11]. The approaches used in these studies have included fermenting soybeans with Cheonggukjang or lactic acid bacteria after germinating or roasting [12,13].…”

Section: Introductionmentioning

confidence: 99%

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Bioactive compounds and antioxidant activities of sprout soybean fermented with Irpex lacteus mycelia

Kim

Lee

Sim

et al. 2017

Food Sci Biotechnol

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To enhance the biological activities of sprout soybean, beans were treated with steaming (SS), germinating (GS), or roasting (RS) prior to fermentation with mycelia for 20 days. The total phenolic, flavonoid, isoflavone, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of each fermented bean preparation were examined every 5 days for 20 days. The total phenolic content of SS, GS, and RS preparations was 9.61, 10.23, and 10.46 mg/g, respectively, after 15 days of fermentation. These concentrations were approximately 4-5 folds higher compared to initial levels. The total flavonoid content was 8-9 folds higher than initial levels. The isoflavone content was highest in the RS sample (6.84 mg/g). The DPPH radical scavenging activity of beans fermented with mycelia was increased 2-8 folds after 20 days of fermentation. These results indicate that antioxidant activity components were increased by fermentation of mycelia irrespective of soybean treatments.

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Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog

Cho

Ryu

2021

Food Science & Nutrition

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Physicochemical Composition and Antioxidative Activities of Rhynchosia nulubilis according to Roasting Temperature

Cited by 12 publications

References 24 publications

Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)

Bioactive compounds and antioxidant activities of sprout soybean fermented with Irpex lacteus mycelia

Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog

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