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- W2170502425 abstract "팥의 생리적 기능성을 높일 수 있는 식품가공기술을 개발함으로써 새로운 소비수요를 창출하고자 볶음차를 제조하고 이러한 팥차 제조과정이 팥의 항산화성분 및 항산화활성에 미치는 변화를 살펴본 결과 볶음시간에 따른 팥 품종별 총 polyphenol, flavonoid 및 tannin 등의 항산화성분 함량은 대체적으로 초반에는 약간 감소하였으나 볶음시간이 증가할수록 유의적으로 증가하는 경향을 보였다. 항산화성분 함량은 16분 볶음처리한 절강성이팥이 각각 12.72 mg GAE/g sample, 3.01 mg CE/g sample 및 3.56 mg TAE/g sample로 높은 함량을 보였다. DPPH 및 ABTS radical 소거활성은 대체적으로 초반에는 약간 감소하였으나 볶음시간이 증가할수록 유의적으로 증가하는 경향을 보였다. DPPH radical 소거활성은 14분 볶음처리한 붉은이팥 추출물에서 7.81 mg TE/g sample로 가장 높은 활성을 보이는 것으로 나타났고 ABTS radical 소거활성은 16분 볶은 금실팥과 절강성이팥, 14분 볶은 붉은이팥에서 21.26, 21.24 및 21.10 mg TE/g sample로 높은 활성을 보였다. 탁도는 충주팥, 아라리, 칠보팥, 검구슬, 연금 팥, 금실팥 및 흰이팥은 증가하였고 절강성이팥과 붉은이팥은 감소하는 경향을 보이는 것으로 나타났다. 팥 품종별 볶음차 열수침출액의 총 polyphenol 함량은 12분 볶은 연금팥(<TEX>$26.55{mu}g$</TEX> GAE/100 mL)이 가장 높았고 총 flavonoid 함량은 10분 볶은 흰이팥(<TEX>$15.10{mu}g$</TEX> CE/100 mL), 총 tannin 함량은 10분 볶은 절강성이팥(<TEX>$14.60{mu}g$</TEX> TAE/100 mL)이 가장 높게 나타났다. 팥 볶음차 열수침출액의 DPPH 및 ABTS radical 소거활성은 12분 볶은 연금팥에서 각각 488.72 및 728.25 mg TE/100 mL로 가장 높은 활성을 보였다. 이상의 결과에서 팥을 볶아 차로 제조할 경우 항산화활성이 우수한 볶음 팥차의 제조가 가능할 것으로 생각된다. This study investigated the changes in physicochemical characteristics of adzuki bean (Vigna angularis var. nipponensis) tea depending on the variety and roasting times, for the development of functional foods. The levels of total polyphenol, flavonoids, and tannin contents were 12.72 mg gallic acid equivalent (GAE)/g, 3.01 mg catechin equivalent (CE)/g, and 3.56 mg tannic acid equivalent (TAE)/g, respectively, for the Jeolgangsung-ipat sample roasted for 16 min. The highest DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 7.81 mg Trolox equivalent (TE)/g in Bulgeun-ipat sample that was roasted for 14 min. The highest total polyphenol content in the hot water-leached liqueur of adzuki bean tea was <TEX>$26.55{mu}g$</TEX> GAE/100 mL in Yungum-pat that was roasted for 12 min. The total flavonoids and tannin contents of Whin-ipat and Jeolgangsung-ipat roasted for 10 min were <TEX>$15.10{mu}g$</TEX> CE/100 mL and <TEX>$14.60{mu}g$</TEX> TAE/100 mL, respectively. The highest DPPH and ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging activities of hot water-leached liqueur of adzuki bean tea were 488.72 and 728.25 mg TE/100 mL, respectively, in Yungumpat roasted that was for 12 min. The results of this study show that roasted adzuki bean tea has notable antioxidant activity and is considered to have significant health benefits." @default.
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- W2170502425 date "2013-06-30" @default.
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- W2170502425 title "Changes in Physicochemical Characteristics and Antioxidant Activity of Adzuki Bean and Adzuki Bean Tea Depending on the Variety and Roasting Time" @default.
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