Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata)
- 주제(키워드) Sword bean , Canavalia gladiata , roasting , cryogenic grinding , antioxidant
- 주제(기타) Biotechnology & Applied Microbiology
- 주제(기타) Microbiology
- 설명문(일반) [Jung, Ju-Yeong; Rhee, Jin-Kyu] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 03760, South Korea
- 등재 SCIE, SCOPUS, KCI등재
- OA유형 Bronze
- 발행기관 KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
- 발행년도 2020
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000175166
- 본문언어 영어
- Published As http://dx.doi.org/10.4014/jmb.2003.03069
- PubMed https://pubmed.ncbi.nlm.nih.gov/32830188
초록/요약
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.
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