Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in Adzuki Bean Cultivars

Abstract

This study was undertaken to investigate the physicochemical characteristics, functional compounds, and physiological activities of adzuki bean cultivars. The crude lipid and protein contents showed a significant difference between AB cultivars, ranging from 0.30∼0.76% and 21.54∼24.09%, respectively. Starch and amylose contents were determined to range between 46.77∼51.51% and 15.67∼18.24%, respectively, and were relatively lower in 'Yeonduchae' than in other cultivars. Breakdown, which is an index of superior taste, was highest in 'Seona' and 'Yeonduchae', whereas setback, which is an index of retrogradation property, was lower in 'Geomguseul' and 'Yeonduchae' than in other cultivars. The water binding capacity and solubility were determined to be 116.86∼188.22% and 24.72∼27.44%, respectively, and were significantly higher in 'Yeonduchae' than in other cultivars. Insoluble and soluble dietary fiber contents showed a significant difference between the cultivars, ranging from 6.59∼8.63% and 0.24∼0.91%, respectively; both contents were relatively higher in 'Geomguseul'. Total polyphenol content was highest in 'Huinguseul' (15.53 mg GAE/g), and phytic acid levels were highest in 'Chungjupat' and 'Seona' (1.08 and 1.05 g/100 g, respectively). Antioxidant activity was relatively higher in 'Huinguseul' and 'Hongeon' and lower in 'Huinnarae' and 'Arari' as compared to other cultivars. α-Glucosinase and tyrosinase inhibition activities were significantly higher in 'Huinguseul' (29.30%) and 'Geomguseul' (57.77%). The present study provides basic information on the functional properties of adzuki bean cultivars, and will aid the utilization of adzuki bean as a material for food processing and in the cosmetic industry.

Effect of Electron-Beam Irradiation on Functional Compounds and Biological Activities in Peanut Shells

“…Zhang et al [19] reported that the total flavonoid content of peanut skin increased following ozone treatment. Recently, we reported that atmospheric pressure plasma treatment increases the total phenolic and flavonoid content in peanut shells [3]. In this study, it was postulated that the increase in Changes in the functional compound (total phenolic and flavonoid) content in peanut shells treated by an electron-beam in different states of the sample and dose levels are shown in Figure 2.…”

“…Zhang et al [19] reported that the total flavonoid content of peanut skin increased following ozone treatment. Recently, we reported that atmospheric pressure plasma treatment increases the total phenolic and flavonoid content in peanut shells [3]. In this study, it was postulated that the increase in the functional compound content in the solid treatment may be attributed to cell wall modification and/or decomposition of the chemical bonds of the polyphenolic compounds induced by electron-beam irradiation.…”

“…Typically regarded as discarded by-products of peanut processing, peanut shells have gained recent recognition for their versatile applications in feedstock, food, and fuel [1,2]. Moreover, peanut shells are utilized as a source of natural antioxidants with high phenolic and flavonoid content, especially luteolin [3,4]. Studies have underscored the beneficial effects of luteolin in maintaining human health by controlling antioxidative stress, aging, and inflammation [5,6].…”

Comparative study on the effects of grain blending on functional compound content and in vitro biological activity

“…Antioxidant activity is associated with antioxidant content, including phenolic compounds and flavonoids. Additionally, polyphenols, which are present in various grains, have beneficial biological effects, including antioxidant activity 27 . This result indicates that mixed grains, such as oats, sorghum, finger millet, adzuki bean, and proso millet, are rich sources of various polyphenols that possess an excellent antioxidant activity.…”

“…The in vitro antioxidant free radical scavenging activity of the DI-blended was determined using 2,2′-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) according to the method described in our previous study with a slight modification 27 . Briefly, 10 µL of the extract was mixed with 200 µL of 7.4 mM ABTS solution, and the mixture was incubated for 60 min.…”