View : 111 Download: 0

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

Title
Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)
Authors
Jung, Ju-YeongRhee, Jin-Kyu
Ewha Authors
이진규
SCOPUS Author ID
이진규scopus
Issue Date
2020
Journal Title
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
ISSN
1017-7825JCR Link

1738-8872JCR Link
Citation
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY vol. 30, no. 11, pp. 1706 - 1719
Keywords
Sword beanCanavalia gladiataroastingcryogenic grindingantioxidant
Publisher
KOREAN SOC MICROBIOLOGY &

BIOTECHNOLOGY
Indexed
SCIE; SCOPUS; KCI WOS scopus
Document Type
Article
Abstract
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 mu m). 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/GCMS 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.
Show the fulltext
DOI
10.4014/jmb.2003.03069
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE