Earticle

초록

영어

The antioxidant activity and isoflavone content of chokong, Rhynchosia nolubilis seeds pickled in vinegar at 4℃ for 2 weeks, were investigated. The polyphenol content and 2,2-diphenyl-1-pycrylhydrazyl (DPPH) radical-scavenging capacity were lower in chokong than in raw seeds. Based on isoflavone analysis, the aglycone (daidzein and genistein) content was high in chokong while the content of the corresponding glucosides (daidzin and genistin) was similar to that in raw seeds. Thermal processing, in which seeds were heated in vinegar at 121℃ for 20 min, reduced the polyphenol content but did not affect the DPPH radical-scavenging capacity compared to the pickling process. The heated seeds had a 2.6 to 2.7 times higher glucoside content and 51 to 55% lower aglycone content than chokong, depending on the kind of vinegar used. During pickling and thermal processing, vinegars were more effective at eluting antioxidants and isoflavones from seeds than other solutions such as acetic acid, citric acid and HCl solutions, distilled water, and phosphate buffer (pH 7.0).

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Kim, Seok-Joong [ Department of Food and Nutrition, Dongduk Women's University ]
• Shin, Jee-Young [ Material Processing Technology Division, Korea Food Research Institute ]
• Cho, Moo-Ho [ Department of Food Science and Technology, Catholic University of Daegu ]
• Oh, Young-Sook [ Department of Food Science and Technology, Catholic University of Daegu ]
• Park, Na-Young [ Department of Food Science and Technology, Catholic University of Daegu ]
• Lee, Shin-Ho [ Department of Food Science and Technology, Catholic University of Daegu ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664