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Quality Characteristics and Antioxidant Properties of Black and Yellow Soybeans

검은 콩 및 노란 콩의 품질 특성 및 콩 부위별 항산화 활성

  • Received : 2014.07.26
  • Accepted : 2014.09.23
  • Published : 2014.12.31

Abstract

The objective of this study was to investigate the content of phenolic compounds and their contribution to antioxidant activity in the seed coats, dehulled and whole black and yellow soybeans. The total phenolic and total anthocyanin contents were analyzed. FRAP, DPPH and ABTS assays were carried out to determine the antioxidant activities. The 100-seed weight and color values were also analyzed. Black seed coats had significantly greater total phenolic and total anthocyanin contents as compared to whole beans, dehulled beans, and yellow seed coats. Moreover, black seed coats exhibited the highest antioxidant activity among the samples, regardless of the utilized method. The antioxidant activities determined in all assays positively correlated with the total phenolic ($0.980{\leq}r{\leq}0.991$) and anthocyanin contents ($0.990{\leq}r{\leq}0.997$) as well as among themselves ($0.992{\leq}r{\leq}0.996$). It is anticipated that the information generated from this study will help support the development of soybean products for improving health.

Keywords

soybean;antioxidant activity;ferric reducing antioxidant power

Acknowledgement

Supported by : 농림축산식품부

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