Growth Characteristics of Sprouts and Changes of Antioxidant Activities in Common Bean (Phaseolus vulgaris L.) with Cultivated Temperature

Hyun-Young Kim; Sung-Cheol Koo; Beom-Kyu Kang; Yeong-Hoon Lee; Hyun-Tae Kim; Hong-Tae Yun; In-Youl Baek; Heon-Sang Jeong; Man-Soo Choi

doi:10.7740/kjcs.2014.59.2.201

All Issue

2014 Vol.59, Issue 2 Preview Page

Original Research Article

Growth Characteristics of Sprouts and Changes of Antioxidant Activities in Common Bean (Phaseolus vulgaris L.) with Cultivated Temperature 재배온도에 따른 강낭콩 싹나물의 재배특성 및 항산화 활성

30 June 2014. pp. 201-207

PDF XML

Abstract

The changes of growth characteristics and antioxidant activity for selection of optimum germinated temperature on common bean (Phaseolus vulgaris L.). Common beans (IT100888, IT102849, and IT231267) were cultivated at 20°C, 23°C and 25°C during 5 days of germination. The range of whole length, hypocotyls length, thickness, abnormal germination and yield rate of sprouts was 7.27~27.62 cm, 3.10~18.86 cm, 1.80~2.27 mm, 5.54~18.34% and 205.95~ 618.71%, respectively. Antioxidant activities of common beans with germination temperature investigated. Common beans (IT100888, IT102849, and IT231267) germinated at 20°C, 23°C and 25°C during 5 days, and then extracted with 80% ethanol, and analyzed for total polyphenol content, DPPH and ABTS radical scavenging activity. Total polyphenol content increased from 474 mg GA eq/100 g sample for IT231267 to 1364 mg GA eq/g sample for 23°C of germination. DPPH radical scavenging activity of IT102849 increased from 189mg Trolox eq./100 g sample (20°C) to 1073mg Trolox eq./100 g sample (23°C) also ABTS radical scavenging activity of IT234267 increased from 479 mg Trolox eq./100 g sample (20°C) to 1134 mg AA eq/100 g (23°C). These results suggest that germination temperature for increasing antioxidant activities may be 23°C.

Keywords

common bean (Phaseolus vulgaris L.)

sprout

antioxidant activity

cultivated temperature

growth characteristics

References

인용문헌(REFERENCES)

A Abdullah and RE Baldwin, J. Food Sci, Mineral and vitamin contents of seeds and sprouts of newly available smallseeded soybeans and market samples of mungbeans, 49; 656-657 (1984)

IA Al-Wahsh, HT Horner, RG Palmer, MB Reddy and LK Massey, J Agric Food Chem, Oxalate and phytate of soy foods, 53; 5670-5674 (2005)

HM Bau, C Villaume, JP Nicolas and L Mejean, J. Sci. Food Agric, Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soybean (Glycine max) seeds, 73(1); 1-9 (1997)

EJ Cho, Korea J. SOC. Food SCI, Changes in physicochemical and cook properties of kidney beans during storage, 7(4); 15-22 (1991)

HD Choi, SS Kim, HD Hong and JY Lee, J. Korean Soc. Agric. Chem. Biotechnol, Comparison of physicochemical and sensory characteristics of soybean sprouts from different cultivars, 43(3); 207-212 (2000)

YM Choi, GU Jeon, SH Kong and JS Lee, Food Engineering Progress, Changes in GABA content of selected specialty rice after germination, 13; 154-158 (2009)

SU Chon, Korean J. Plant Res, Change in Polyphenol Content, Antioxidant Activity, and Antioxidant Enzyme Status of Cowpea During Germination, 26(1); 60-67 (2013)

SU Chon, DK Kim and YM Kim, Korean J. Plant Res, Phenolics content and antioxidant activity of sprouts in several legume crops, 26(2); 159-168 (2013)

C Danisová, E Holotnáková, B Hozováand and V Buchtová, Acta Alimentaria, Effect of germination on a range of nutrients of selected grain and legumes, 23; 287-298 (1994)

B Halliwell, Nut. Rev, Antioxidants and human disease: A general introduction, 55; 267-277 (1997)

SH Jeon, CW Lee, HY Kim, HK Kim and JH Kang, Korean J Crop Sci, Growth of soybean sprouts affected by period and method of seed storage, 53(1); 21-27 (2008)

WK Jung, Seoul Nat'l, Univ, Physicochemical and sensory characteristics of soybean sprouts in relation to soybean cultivars and culture period (1998)

KK Kim, J Kang and SK Kim, Korea J. Food SCI. Technol, Structural characteristics of kidney bean starch, 8(3); 521-527 (1996)

KH Kim, Korean Soybean Dig, The growing characteristics and proximate composition of soybean sprouts, 9(2); 27-30 (1992)

EJ Kim, KI Lee and KY Park, J Korean Soc Food Sci Nutr, Effects of germanium treatment during cultivation of soybean sprouts, 31(4); 615-620 (2002)

YR Lee, KS Woo, KJ Kim, JR Son and HS Jeong, Food Sci Biotechnol, Antioxidant activities of ethanol extracts from erminated specialty rough rice, 16; 765-770 (2007a)

YR Lee, JY Kim, KS Woo, IG Hwang, KH Kim, KJ Kim, JH Kim and HS Jeong, Food Sci Biotechnol, Changes in the chemical and functional components of Korean rough rice before and after germination, 16; 1006-1010 (2007b)

SH Park and EJ Cho, J. Korea Soc Food Nutr, Comparison on dimension and hydration rate of Korean kidney beans, 24; 286-292 (1995)

DH Shin and U Choi, Korean J, Food Sci. Technol, Comparison of growth characteristics of soybean sprouts cultivated by three methods, 28(2); 240-245 (1996)

SL Shin, YD Chang, AR Jeon and CH Lee, Kor. J. Hort. Sci. Technol, Effect of different greening periods on antioxidant activities of sprout vegetables of coreopsis tinctoria nutt and saussurea pulchella (fisch.) fisch, 27(3); 503-510 (2009)

JC Song, NK Park, HS Hur, MH Bang and NI Baek, Kor. J. Med. Crop Sci, Examination and isolation of national antioxidants from Korean medicinal plants, 8; 94-101 (2000)

P Sowmya and P Rajyalakshmi, Plant Foods Hum. Nutr, Hypocholesterolemic effect of germinated fenugreek seeds in human subjects, 53; 359-3 (1999)

Information

Publisher :The Korean Society of Crop Science
Publisher(Ko) :한국작물학회
Journal Title :The Korean Journal of Crop Science
Journal Title(Ko) :한국작물학회지
Volume : 59
No :2
Pages :201-207
Received Date : 2014-04-01
Accepted Date : 2014-05-22
DOI :https://doi.org/10.7740/kjcs.2014.59.2.201

The Korean Journal of Crop Science ISSN:0252-9777(Print) 2287-8432(Online) 한국작물학회지

All Issue

인용문헌(REFERENCES)