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Effects of Heat Treatment on Antioxidant Activity of Hydrolyzed Mung Beans

녹두 가수분해물의 항산화활성에 미치는 열처리 효과

  • 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)
  • 김민영 (충북대학교 식품공학과) ;
  • 이상훈 (충북대학교 식품공학과) ;
  • 장귀영 (충북대학교 식품공학과) ;
  • 김현영 (국립식량과학원 기능성잡곡과) ;
  • 우관식 (국립식량과학원 기능성잡곡과) ;
  • 황인국 (국립농업과학원 전통한식과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2012.08.02
  • Accepted : 2012.09.26
  • Published : 2013.02.28

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

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