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논문 상세정보

로스팅 온도에 따른 녹두의 항산화 활성 변화 및 일반 성분 분석

Changes in Antioxidative Activities and General Composition of Mung Beans according to Roasting Temperature

초록

본 연구에서는 녹두 껍질에 주로 존재하는 유용성분의 활용도를 증대시키기 위한 방안의 하나로 녹두를 로스팅 처리하였고, 이때 로스팅 온도에 따른 추출물의 항산화 활성 변화를 측정하여, 녹두의 활용도를 높이기 위한 기초 자료를 제공하고자 하였다. 녹두는 로스터기를 사용하여 볶았으며, 이때 로스팅 온도는 $90^{\circ}C$, $100^{\circ}C$, $110^{\circ}C$, $120^{\circ}C$, 로스팅 시간은 20분간으로 하였다. 로스팅한 녹두는 분말화 하여 일반 성분을 분석하였고, 70% 에탄올로 추출한 시료는 항산화 생리활성 분석 시료로 사용하였다. 대조군으로 로스팅하지 않은 생녹두를 사용하였다. 생녹두를 포함한 온도별 로스팅 녹두 시료들의 pH는 6.1에서 6.3사이였다. 환원당 함량의 경우, 로스팅 온도가 높아질수록 환원당 함량이 낮아지는 경향을 보여, 생녹두(3.14 mg/mL)의 환원당 함량이 가장 높았다. 일반성분은 수분을 제외한 나머지 성분들이 로스팅 온도가 증가할수록 증가하는 경향을 보여주었다. 추출물의 추출 수율은 로스팅 온도가 올라갈수록 증가되었다. 총 페놀 함량, 총 플라보노이드 함량, DPPH 법, ABTS 법에 의한 free radical 소거능 및 xanthine oxidase 저해 활성은 로스팅 온도가 높아질수록 증가하다가 $120^{\circ}C$ 조건에서는 오히려 감소하는 경향을 보여주었다. 결론적으로 녹두를 로스팅할 경우, 일정 수준까지의 열처리($110^{\circ}C$)는 항산화 생리활성이 증진되었으나, 그 보다 과한 열처리($120^{\circ}C$) 조건에서는 오히려 활성이 감소되었으므로, 녹두의 최적 로스팅 조건은 $110^{\circ}C$에서 20분으로 생각된다.

Abstract

This study was performed to determine the optimal roasting temperature of mung beans for enhancement of antioxidative activities. Mung beans were roasted various roasting temperatures ($90{\sim}120^{\circ}C$ for 20 minutes), after which physicochemical compositions were determined. Variations in pH from 6.1 to 6.3, and reducing sugar content was highest in raw mung beans. Moisture decreased with increasing roasting temperature, whereas crude fat, crude ash, crude protein and carbohydrate contents showed no significant differences according to roasting temperature. The highest total phenol and flavonoid contents were under roasting conditions of $110^{\circ}C$ for 20 minutes. The highest DPPH radical, ABTS radical, and xanthine oxidase inhibitory activities were under conditions of $110^{\circ}C$ for 20 minutes. From these results, optimal roasting temperature of mung beans as a functional food resource was 110.

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이 논문을 인용한 문헌 (2)

  1. Jeon, Ki-Suk ; Xu, Yun-Long ; Park, Shin-In 2015. "Antioxidant Activity of Chinese Mung Bean" 한국조리학회지 = The Korean journal of culinary research, 21(2): 41~51 
  2. Jeon, Ki-Suk ; Xu, Yun-Long ; Park, Shin-In 2015. "Identification and Antioxidative Effects of Phenolic Compounds from Chinese Soybean (Heinong 48)" 한국조리학회지 = The Korean journal of culinary research, 21(3): 259~269 

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