Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in Adzuki Bean Cultivars
2022
Han, N.R. | Woo, K.S. | Lee, J.Y. | Song, S.B. | Lee, Y.Y. | Kim, M.H. | Kang, M.S. | Kim, H.J.
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.
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