Antioxidant Activity and Isoflavone Profile of Rhynchosia nolubilis Seeds Pickled in Vinegar (Chokong)
2007
Kim, S.J. (Dongduk Women's University, Seoul, Republic of Korea), E-mail: [email protected] | Shin, J.Y. (Korea Food Research Institute, Seongnam, Republic of Korea) | Cho, M.H. (Catholic University of Daegu, Gyungsan, Republic of Korea) | Oh, Y.S. (Catholic University of Daegu, Gyungsan, Republic of Korea) | Park, N.Y. (Catholic University of Daegu, Gyungsan, Republic of Korea) | Lee, S.H. (Catholic University of Daegu, Gyungsan, Republic of Korea)
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.
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