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

로스팅 온도에 따른 쥐눈이콩(Rhynchosia nulubilis)의 성분 분석 및 항산화 활성

  • Lee, Kyung-Hee (Dept. of Alternative medicine, Kyonggi University) ;
  • Kim, Min-Jeong (Dept. of Alternative medicine, Kyonggi University) ;
  • Kim, Ae-Jung (Dept. of Alternative medicine, Kyonggi University)
  • 이경희 (경기대학교 일반대학원 대체의학과) ;
  • 김민정 (경기대학교 일반대학원 대체의학과) ;
  • 김애정 (경기대학교 일반대학원 대체의학과)
  • Received : 2014.01.29
  • Accepted : 2014.03.17
  • Published : 2014.05.31

Abstract

This study was conducted to determine the optimal roasting temperature (90, 100, 110, and 120; fixed time of 20 minutes) of small black coffee beans under various roasting conditions. The roasting temperature range and fixed time were the same as our preceding study. After roasting, the general composition, isoflavone contents, and antioxidant activities were measured. As the results of the proximate composition analysis of small black beans according to roasting conditions, only moisture decreased among them, whereas other general compositions were not affected. The DPPH and ABTS radical scavenging activities were the highest at a roasting temperature of $120^{\circ}C$. Total polyphenol and total flavonoid contents were also highest at $120^{\circ}C$. Isoflavone contents showed a positive correlation with DPPH and ABTS radical scavenging activities, as well as total phenol and flavonoid contents. These results suggest that the optimal roasting conditions of small black beans were determined to be $120^{\circ}C$ for 20 minutes.

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