DOI QR코드

DOI QR Code

Characterization of Volatile Components in Field Bean (Dolichos lablab) Obtained by Simultaneous Steam Distillation and Solvent Extraction

  • Kim, Joo-Shin (Kwangil Synthesis Plant Co. Ltd.) ;
  • Chung, Hau-Yin (Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong)
  • Published : 2008.03.31

Abstract

Volatile components in field bean (Dolichos lablab) were collected by simultaneous steam distillation and solvent extraction and analyzed by gas chromatography-mass spectrometry. One hundred and five components were identified including alcohols (32), ketones (18), aldehydes (9), acid (1), alkanes (5), aromatics compounds (4), esters (2), furans (2), naphthalene (1), pyrazines (4), pyridine (3), sulfur-containing compounds (4) and terpenes (7) and miscellaneous compounds (13). Relatively high concentration of n-hexanal found in the field bean might be undesirable to some consumers.

References

  1. Morrow B. 1991. The rebirth of legumes. Food Technol 45: 96-121
  2. Nielsen SS. 1991. Digestibility of legumes proteins. Food Technol 45: 112-114
  3. Silverstein LJ, Swanson BG, Moffett DF. 1996. Procyanidin from black beans (Phaseolus vulgaris) inhibits nutrient and electrolyte absorption in isolated rat ileum and induces secretion of chloride ion. J Nutr 126: 1688-1695
  4. Kamlesh S, Neelam K, Saroj B. 2002. Variability in physico-chemical properties and nutrient composition of newly released ricebean and fababean cultivars. J Food Compos Anal 15: 159-167 https://doi.org/10.1006/jfca.2002.1048
  5. Boniglia C, Fedele E, Sanzini E. 2003. Measurement by ELISA of active lectin in dietary supplements containing kidney bean protein. J Food Sci 68: 1283-1286 https://doi.org/10.1111/j.1365-2621.2003.tb09640.x
  6. Uebersax MA, Ruengsakulrach S, Occena LG. 1991. Strategies and procedures for processing dry beans. Food Technol 45: 104-108, 110-111
  7. Christman S. 2004. Dolichos lablab. No. 612. Floridata. http://www.floridata.com/ref/D/doli_lab.cfm. Accessed Jan 12, 2008
  8. Chau CF, Cheung PCK, Wong YS. 1997. Functional properties of protein concentrates from three Chinese indigenous legume seeds. J Agric Food Chem 45: 2500-2503 https://doi.org/10.1021/jf970047c
  9. Sufian MK, Hira T, Asano K, Hara H. 2007. Peptides derived from dolicholin, a phaseolin-like protein in country beans (Dolichos lablab), potently stimulate cholecystokinin secretion from enteroendocrine STC-1 cells. J Agric Food Chem 55: 8980-8986 https://doi.org/10.1021/jf0719555
  10. Hughes JS. 1991. Potential contribution of dry bean dietary fiber to health. Food Technol 9: 122-126
  11. Grant G, Edwards J, Pusztai A. 1995. $\alpha$-Amylase inhibitor levels in seeds generally available in Europe. J Sci Food Agric 67: 235-238 https://doi.org/10.1002/jsfa.2740670214
  12. Chau CF, Cheung PCK, Wong YS. 1997. Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds. J Sci Food Agric 75: 447-452 https://doi.org/10.1002/(SICI)1097-0010(199712)75:4<447::AID-JSFA896>3.0.CO;2-5
  13. Chau CF, Cheung PCK, Wong YS. 1998. Hypocholesterolemic effects of protein concentrates from three Chinese indigenous legume seeds. J Agric Food Chem 46: 3698-3701 https://doi.org/10.1021/jf9707748
  14. Itoh T, Itoh Y, Mizutani M, Fujishiro K, Furuichi Y, Komiya T, Hibasami H. 2002. A hot water extract of adzuki (Vigna angularis) induces apoptosis in cultured human stomach cancer cells. J Jpn Soc Food 49: 339-344 https://doi.org/10.3136/nskkk.49.339
  15. Han KH, Fukushima M, Kato T, Kojuma M, Ohba K, Shimada K, Sekikawa M, Nakano M. 2003. Enzyme-resistant fractions of beans lowered serum cholesterol and increased sterol excretions and hepatic mRNA levels in rats. Lipids 38: 919-924 https://doi.org/10.1007/s11745-003-1145-2
  16. Han KH, Fukushima M, Shimizu K, Kojima M, Ohba K, Tanaka A, Shimada K, Sekikawa M, Nakano M. 2003. Resistant starches of beans reduce the serum cholesterol concentration in rats. J Nutr Sci Vitaminol 49: 281-286 https://doi.org/10.3177/jnsv.49.281
  17. Fernandes AA, Nagendrappa G. 1979. Chemical constituents of Dolichos lablab (Field Bean) pod exudate. J Agric Food Chem 27: 795-798 https://doi.org/10.1021/jf60224a031
  18. AOAC. 1980. Official Methods of Analysis. 14th ed. Association of official analytical chemists, Washington, DC. p 31
  19. Chung HY, Shing Yung IK, Kim J-S. 2001. Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods. J Agric Food Chem 49: 192-202 https://doi.org/10.1021/jf000692a
  20. Likens ST, Nickerson GB. 1964. Detection of certain hop oil constituents in brewing products. Am Soc Brew Chem Proc 2: 5-13
  21. Del Rosario R, de Lumen BO, Habu T, Flath RA, Mon TR. 1984. Comparison of headspace volatiles from winged beans and soybeans. J Agric Food Chem 32: 1011-1015 https://doi.org/10.1021/jf00125a015
  22. Samoto M, Miyazaki C, Kanamori TA, Akasaka T, Kawamura Y. 1998. Improvement of the off-flavor of soy protein isolate by removing oil-body associated proteins and polar lipids. Biosci Biotechnol Biochem 62: 935-940 https://doi.org/10.1271/bbb.62.935
  23. Boatright WL, Lei Q. 1999. Compounds contributing to the beany odor of aqueous solutions of soy protein isolates. J Food Sci 64: 667-670 https://doi.org/10.1111/j.1365-2621.1999.tb15107.x
  24. Sigma-Aldrich. 2003. Flavors and Fragrances. International ed, Sigma-Aldrich, Milwaukee, WI, USA
  25. Maheshwari P, Ooi ET, Nikolov ZL. 1995. Off-flavor removal from soy-protein isolate by using liquid and supercritical carbon dioxide. J Am Oil Chem 72: 1107- 1115 https://doi.org/10.1007/BF02540975
  26. Peeyush M, Murphy PA, Nikolov ZL. 1997. Characterization and application of porcine liver aldehyde oxidase in the off-flavor reduction of soy proteins. J Agric Food Chem 45: 2488-2494 https://doi.org/10.1021/jf9609183
  27. Wang ZH, Dou J, Macura D, Durance TD, Nakai S. 1998. Solid phase extraction for GC analysis of beany flavors in soymilk. Food Res Int 30: 503-511
  28. Kim J-S, Chung HY. 1997. Analysis of the volatile components in red bean (Vigna angularis). J Appl Biol Chem 50: 120-126
  29. Devos M, Patte F, Rouault J, Laffort P, Van Gemert LJ. 1990. Standardized Human Olfactory Thresholds. Oxford University Press, New York, NY, USA
  30. Guadagni DG, Buttery RG, Harris J. 1966. Odour intensities of hop oil component. J Sci Food Agric 17: 142-144 https://doi.org/10.1002/jsfa.2740170311