The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activities of Various Black Soybean Tissues (Glycine max L.) Harvested from Different Cultivation Regions

재배지역에 따른 검정콩 부위별 추출물의 항산화 활성

  • Kim, Hyun Young (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Wo, So-Yeun (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Yang, Ji Yeong (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Seung-Yeob (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Woo Duck (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Mi Ja (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Man-Soo (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
  • 김현영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 우소연 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 양지영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 송승엽 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 서우덕 (농촌진흥청 국립식량과학원) ;
  • 이미자 (농촌진흥청 국립식량과학원) ;
  • 최만수 (농촌진흥청 국립식량과학원)
  • Received : 2021.06.14
  • Accepted : 2021.07.19
  • Published : 2021.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

With the aim of developing region specialized crops, this study was conducted to clarify effects of variant and cultivation region on antioxidative activities in various black soybean (Glycine max L.) seed tissues. Three black soybean varieties (SCEL-1, Wonheug, and Cheongja 3) were each cultivated in 4 different regions (Jeonju, Pyeongchang, Paju, and Cheonan). Harvested seeds were used to assess DPPH and ABTS radical scavenging activity, and total polyphenol, flavonoid and anthocyanin content. SCEL-1 soybean hull contained higher DPPH and ABTS radical scavenging activity (61% and 85% respectively) compared to Wonheug (40% and 50% respectively). SCEL-1 cultivated in Pyeongchang displayed the highest total polyphenol and flavonoid content (1,189 mg GAE/100g sample and 951 mg CTE/ 100g sample, respectively). Total anthocyanin content was ranked in the following order: SCEL-1>Wonheug>Cheongja 3. All black soybeans showed much higher antioxidant activity in the soybean hull than in the dehulled soybean. The antioxidant activity of black soybeans cultivated at high latitudes was high. These results suggest that the best black soybean variant for high beneficial biological activities is the SCEL-1 variant. For a complete understanding of the potential of black soybean as functional foods, we plan to further analyze their antioxidant activities in future studies.

Keywords

Acknowledgement

본 논문은 농촌진흥청 AGENDA 연구사업 (ATIS 과제번호: PJ01430501, ATIS 과제번호: PJ01430502)의 지원에 의해 이루어진 것임.

References

  1. Choung MG, Baek IY, Kang ST, Han WY, Shin DC, Moon HP, Kang KH. 2001. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.). J Agric Food Chem 49:5848-5851 https://doi.org/10.1021/jf010550w
  2. Choung MG, Hwang YS, Lee HJ, Choi SSN, Lim JD, Kang ST, Han WY, Baek IY, Kim HK. 2008. Optimal extraction condition of anthocyanins in soybean (Glycine max) with black seed coats. Korean J Crop Sci 53:110-117
  3. Fiat AM, Migliore-Samour D, Jolles P, Drouet L, Bal dit Sollier C, Caen J. 1993. Biologically active peptides from milk proteins with emphasis on two examples concerning antithrombotic and immunomodulating activities. J Dairy Sci 76:301-310 https://doi.org/10.3168/jds.S0022-0302(93)77351-8
  4. Halliwell B. 1996. Antioxidants in human health and disease. Annu Rev Nutr 16:33-50 https://doi.org/10.1146/annurev.nu.16.070196.000341
  5. Harborne JB, Williams CA. 2000. Advances in flavonoid research since 1992. Phytochemistry 55:481-504 https://doi.org/10.1016/S0031-9422(00)00235-1
  6. Hong JY, Shin SR, Kong HJ, Choi EM, Woo SC, Lee MH, Yang KM. 2014. Antioxidant activity of extracts from soybean and small black bean. Korean J Food Preserv 21:404-411 https://doi.org/10.11002/kjfp.2014.21.3.404
  7. Hong SB, Lee SJ, Kim YH, Hwang YS, Yoon KH, Lee SI, Nam MY, Song LS, Baek IY, Kim HK, Choung MG. 2010. Variation of protein, oil, fatty acid, and sugar contents in black soybean cultivars according to different latitudes. Korean J Environ Agric 29:120-128 https://doi.org/10.5338/KJEA.2010.29.2.120
  8. Joo YH, Park JH, Kim YH, Choung MG, Chung KW. 2004. Change in anthocyanin contents by cultivation and harvest time in black-seeded soybean. Korean J Crop Sci 49:512-515
  9. Kanatt SR, Chander R, Radhakrishna P, Sharma A. 2005. Potato peel extract-a natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat. J Agric Food Chem 53:1499-1504 https://doi.org/10.1021/jf048270e
  10. Kim HJ, Jung GH, Lee JH, Lee BW, Lee YY, Kim SK, Lee BK, Woo KS. 2018. Quality and physicochemical characteristics of small black soybean cultivar cultivated in the north-central region. Korean J Food Nutr 31:792-801 https://doi.org/10.9799/KSFAN.2018.31.6.792
  11. Kim SH, Kwon TW, Lee YS, Choung MG, Moon GS. 2005. A major antioxidative components and comparison of antioxidative activities in black soybean. Korean J Food Sci Technol 37:73-77
  12. Kim YH, Kim DS, Woo SS, Kim HH, Lee YS, Kim HS, Ko KO, Lee SK. 2008. Antioxidant activity and cytotoxicity on human cancer cells of anthocyanin extracted from black soybean. Korean J Crop Sci 53:407-412
  13. Kim YH, Yun HT, Park KY 2004. Biological effects of black colored soybean. Plant Resour 7:195-199
  14. Lee HJ, Choi EY, Sim YJ, Kim OS, Yoo HJ, Do WN, Kim YH. 2009. Anthocyanin-contents and pigment stability of black soybean by different extract condition and stabilizer. Korean J Food Nutr 22:150-157
  15. Lee LS, Choi EJ, Kim CH, Kim YB, Kum JS, Park JD. 2014. Quality characteristics and antioxidant properties of black and yellow soybeans. Korean J Food Sci Technol 46:757-761 https://doi.org/10.9721/KJFST.2014.46.6.757
  16. Lee SG, Oh SC, Jang JS. 2015. Antioxidant activities of Citrus unshiu extracts obtained from different solvents. Korean J Food Nutr 28:458-464 https://doi.org/10.9799/ksfan.2015.28.3.458
  17. Lee YR. 2021. Biological activities of extracts from leaf of Angelica gigas Nakai. Korean J Food Nutr 34:181-186 https://doi.org/10.9799/KSFAN.2021.34.2.181
  18. Messina M, Gardner C, Barnes S. 2002. Gaining insight into the health effects of soy but a long way still to go: Commentary on the Fourth International Symposium on the Role of Soy in Preventing and Treating Chronic Disease. J Nutr 132:547S-551S
  19. Moon GS, Kwon TW, Lyu SH. 2003. Comparison of antioxidative activities of soybean components by different assays. Korean Soybean Dig 20:28-36
  20. Oh MK, Rhee SH, and Cheigh HS. 1992. Changes of lipid composition of Korean black soybean before and after soaking. J Kor Soc Food Nutr. 21:29-35
  21. Plochmann K, Korte G, Koutsilieri E, Richling E, Riederer P, Rethwilm A, Schreier P, Scheller C. 2007. Structure-activity relationships of flavonoid-induced cytotoxicity on human leukemia cells. Arch Biochem Biophys 460:1-9 https://doi.org/10.1016/j.abb.2007.02.003
  22. Prior RL, Wu X, Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53:4290-4302 https://doi.org/10.1021/jf0502698
  23. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26:1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  24. Sa JH, Shin IC, Jeong KJ, Shim TH, Oh HS, Kim YJ, Cheung EH, Kim GG, Choi DS. 2003. Antioxidative activity and chemical characteristics from different organs of small black soybean (Yak-Kong) grown in the area of Jungsun. Korean J Food Sci Technol 35:309-315
  25. Shin SO, Shin SH, Ha TJ, Lim SG, Choi KJ, Baek IY, Lee SC, Park KY. 2009. Soybean ecological response and seed quality according to altitude and seeding dates. Korean J Crop Sci 54:143-158
  26. Son JH, Choung MG, Choi HJ, Jang UB, Bae JH, Lee HB, and Choi C. 2002. Stability of black soybean pigment extract. J Korean Soc Agric Chem Biotechnol 45:179-184
  27. Wang H, Murphy PA. 1994. Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year, and location. J Agric Food Chem 42:1674-1677 https://doi.org/10.1021/jf00044a017
  28. Woo KS, Song SB, Ko JY, Lee JS, Jung TW, Jeong HS. 2015. Changes in antioxidant contents and activities of adzuki beans according to germination time. J Korean Soc Food Sci Nutr 44:687-694 https://doi.org/10.3746/jkfn.2015.44.5.687
  29. Xu B, Chang SKC. 2008. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones. J Agric Food Chem 56:8365-8373 https://doi.org/10.1021/jf801196d
  30. Yi ES, Lee YS, Kim HD, Kim YH. 2008. Variation of anthocyanin contents according to collection site and maturity in black soybean. Korean J Crop Sci 53:376-381
  31. Yi ES, Yi YS, Yoon ST, Lee HG. 2009. Variation in antioxidant components of black soybean as affected by variety and cultivation region. Korean J Crop Sci 54:80-87