Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2018, Article ID 4874795, 9 pages
https://doi.org/10.1155/2018/4874795
Research Article

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi-do 16613, Republic of Korea

Correspondence should be addressed to Koan Sik Woo; rk.aerok@skoow

Received 8 May 2018; Revised 4 July 2018; Accepted 12 July 2018; Published 26 July 2018

Academic Editor: Vera Lavelli

Copyright © 2018 Koan Sik Woo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. Y. Yao, P. Xue, Y. Zhu, Y. Gao, and G. Ren, “Antioxidant and immunoregulatory activity of polysaccharides from adzuki beans (Vigna angularis),” Food Research International, vol. 77, no. 2, pp. 251–256, 2015. View at Publisher · View at Google Scholar · View at Scopus
  2. K. H. Han, T. Kitano-Okada, J. M. Seo et al., “Characterisation of anthocyanins and proanthocyanidins of adzuki bean extracts and their antioxidant activity,” Journal of Functional Foods, vol. 14, pp. 692–701, 2015. View at Publisher · View at Google Scholar · View at Scopus
  3. C. J. Rebello, F. L. Greenway, and J. W. Finley, “Whole grains and pulses: a comparison of the nutritional and health benefits,” Journal of Agricultural and Food Chemistry, vol. 62, no. 29, pp. 7029–7049, 2014. View at Publisher · View at Google Scholar · View at Scopus
  4. H. Wang, Z. Wang, X. Li, L. Chen, and B. Zhang, “Multi-scale structure, pasting and digestibility of heat moisture treated red adzuki bean starch,” International Journal of Biological Macromolecules, vol. 102, pp. 162–169, 2017. View at Publisher · View at Google Scholar · View at Scopus
  5. Y. Hori, S. Sato, and A. Hatai, “Antibacterial activity of plant extracts from adzuki beans (Vigna angularis) in vitro,” Phytotherapy Research, vol. 20, no. 2, pp. 162–164, 2006. View at Publisher · View at Google Scholar · View at Scopus
  6. J. Luo, W. Cai, T. Wu, and B. Xu, “Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities,” Food Chemistry, vol. 201, pp. 350–360, 2016. View at Publisher · View at Google Scholar · View at Scopus
  7. T. Kitano-Okada, A. Ito, A. Koide et al., “Anti-obesity role of adzuki bean extract containing polyphenols: In vivo and in vitro effects,” Journal of the Science of Food and Agriculture, vol. 92, no. 13, pp. 2644–2651, 2012. View at Publisher · View at Google Scholar · View at Scopus
  8. Y. Mukai and S. Sato, “Polyphenol-containing azuki bean (Vigna angularis) extract attenuates blood pressure elevation and modulates nitric oxide synthase and caveolin-1 expressions in rats with hypertension,” Nutrition, Metabolism and Cardiovascular Diseases, vol. 19, no. 7, pp. 491–497, 2009. View at Publisher · View at Google Scholar · View at Scopus
  9. S. Nishi, Y. Saito, C. Souma et al., “Suppression of serum cholesterol levels in mice by adzuki bean polyphenols,” Food Science and Technology Research, vol. 14, no. 2, pp. 217–220, 2008. View at Publisher · View at Google Scholar · View at Scopus
  10. T. Itoh, N. Kita, Y. Kurokawa, M. Kobayashi, F. Horio, and Y. Furuichi, “Suppressive effect of a hot water extract of adzuki beans (Vigna angularis) on hyperglycemia after sucrose loading in mice and diabetic rats,” Bioscience, Biotechnology, and Biochemistry, vol. 68, no. 12, pp. 2421–2426, 2004. View at Publisher · View at Google Scholar · View at Scopus
  11. S. Sato, J. Yamate, Y. Hori, A. Hatai, M. Nozawa, and M. Sagai, “Protective effect of polyphenol-containing azuki bean (Vigna angularis) seed coats on the renal cortex in streptozotocin-induced diabetic rats,” Journal of Nutritional Biochemistry, vol. 16, no. 9, pp. 547–553, 2005. View at Publisher · View at Google Scholar · View at Scopus
  12. Y. Shen, H. Zhang, L. Cheng, L. Wang, H. Qian, and X. Qi, “In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley,” Food Chemistry, vol. 194, pp. 1003–1012, 2016. View at Publisher · View at Google Scholar · View at Scopus
  13. O. Zitka, S. Skalickova, J. Gumulec et al., “Redox status expressed as GSH: GSSG ratio as a marker for oxidative stress in paediatric tumour patients,” Oncology Letters, vol. 4, no. 6, pp. 1247–1253, 2012. View at Publisher · View at Google Scholar · View at Scopus
  14. W. N. Baba, I. Rashid, A. Shah et al., “Effect of microwave roasting on antioxidant and anticancerous activities of barley flour,” Journal of the Saudi Society of Agricultural Sciences, vol. 15, no. 1, pp. 12–19, 2016. View at Publisher · View at Google Scholar · View at Scopus
  15. F. Shahidi, “Nutraceuticals and functional foods: whole versus processed foods–review,” Trends in Food Science and Technology, vol. 20, no. 9, pp. 376–387, 2009. View at Publisher · View at Google Scholar · View at Scopus
  16. K. H. Lee, H. Ham, M. J. Kim et al., “Effects of heating condition and cultivar on phenolic compounds and their radical scavenging activity on sorghum,” Academia Journal of Biotechnology, vol. 4, no. 10, pp. 347–352, 2016. View at Publisher · View at Google Scholar
  17. J. M. Kim, M. Y. Yu, and M. S. Shin, “Effect of mixing ratio of white and germinated brown rice on the physicochemical properties of extruded rice flours,” Korean Journal of Food and Cookery Science, vol. 28, no. 6, pp. 813–820, 2012. View at Publisher · View at Google Scholar
  18. M. J. Kim, J. Y. Ko, K. H. Lee et al., “Quality and antioxidant characteristics of commercially available mixed grains in Korea,” Korean Journal of Food and Nutrition, vol. 30, no. 1, pp. 31–40, 2017. View at Publisher · View at Google Scholar
  19. K. S. Woo, S. B. Song, J. Y. Ko, Y. B. Kim, W. H. Kim, and H. S. Jeong, “Antioxidant properties of adzuki beans, and quality characteristics of sediment according to cultivated methods,” Korean Journal of Food and Nutrition, vol. 29, no. 1, pp. 134–143, 2016. View at Publisher · View at Google Scholar
  20. K. S. Woo, J. Y. Ko, and H. S. Jeong, “Effect of milling time on antioxidant compounds and activities of methanol extracts of sorghum Sorghum bicolor (L.) Moench,” Food Science and Biotechnology, vol. 23, no. 6, pp. 1741–1746, 2014. View at Publisher · View at Google Scholar · View at Scopus
  21. M. Y. Kim, G. Y. Jang, Y. Lee et al., “Free and bound form bioactive compound profiles in germinated black soybean (Glycine max L.),” Food Science and Biotechnology, vol. 25, no. 6, pp. 1551–1559, 2016. View at Publisher · View at Google Scholar · View at Scopus
  22. K. S. Woo, J. Y. Ko, J. I. Kim et al., “Cooking properties and antioxidant activity of cooked rice according to the addition of glutinous and non-glutinous sorghum,” Korean Journal of Crop Science, vol. 58, no. 4, pp. 399–407, 2013. View at Publisher · View at Google Scholar
  23. C. M. Konik-rose, R. Moss, S. Rahman, R. Appels, F. Stoddard, and G. McMaster, “Evaluation of the 40 mg swelling test for measuring starch functionality,” Starch, vol. 53, no. 1, pp. 21–26, 2001. View at Publisher · View at Google Scholar
  24. E. Wi, J. Park, and M. Shin, “Comparison of physicochemical properties and cooking quality of Korean organic rice varieties,” Korean Journal of Food and Cookery Science, vol. 29, no. 6, pp. 785–794, 2013. View at Publisher · View at Google Scholar
  25. H. N. Jung and O. J. Choi, “The physicochemical characteristics of rice flour with different milling degree of rice cultivar “Deuraechan”,” Korean Journal of Food and Cookery Science, vol. 30, no. 2, pp. 139–145, 2014. View at Publisher · View at Google Scholar
  26. K. H. Lee, H. J. Kim, S. K. Lee et al., “Effect of cooking methods on cooking and antioxidant characteristics of rice supplemented with different amounts of germinated brown rice,” Korean Journal of Food Science and Technology, vol. 49, no. 3, pp. 311–317, 2017. View at Publisher · View at Google Scholar · View at Scopus
  27. Y. S. Velioglu, G. Mazza, L. Gao, and B. P. Oomah, “Antioxidant activity and total polyphenolics in selected fruits, vegetables, and grain products,” Journal of Agricultural and Food Chemistry, vol. 46, no. 10, pp. 4113–4117, 1998. View at Publisher · View at Google Scholar · View at Scopus
  28. H. Peleg, M. Naim, R. L. Rouseff, and U. Zehavi, “Distribution of bound and free polyphenolic acids in oranges (Citrus sinensis) and grapefruit (Citrus paradise),” Journal of the Science of Food and Agriculture, vol. 57, no. 3, pp. 417–426, 1991. View at Publisher · View at Google Scholar · View at Scopus
  29. M. L. Chen, D. J. Yang, and S. C. Liu, “Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels,” International Journal of Food Science and Technology, vol. 46, no. 6, pp. 1179–1185, 2011. View at Publisher · View at Google Scholar · View at Scopus
  30. S. N. Lou, Y. S. Lin, Y. S. Hsu, E. M. Chiu, and C. T. Ho, “Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment,” Food Chemistry, vol. 161, pp. 246–253, 2014. View at Publisher · View at Google Scholar · View at Scopus
  31. H. G. Kim, G. W. Kim, H. Oh, S. Y. Yoo, Y. O. Kim, and M. S. Oh, “Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill),” LWT–Food Science and Technology, vol. 44, no. 4, pp. 992–998, 2011. View at Publisher · View at Google Scholar · View at Scopus
  32. M. M. Nieva, A. R. Sampietro, and M. A. Vattuone, “Comparison of the free radical-scavenging activity of propolis from several regions of Argentina,” Journal of Ethnopharmacology, vol. 71, no. 1-2, pp. 109–114, 2000. View at Publisher · View at Google Scholar · View at Scopus
  33. M. Wettasinghe and F. Shahidi, “Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals,” Food Chemistry, vol. 70, no. 1, pp. 17–26, 2000. View at Publisher · View at Google Scholar · View at Scopus
  34. J. E. Kim, S. I. Joo, J. H. Seo, and S. P. Lee, “Antioxidant and a-glucosidase inhibitory effect of tartary buckwheat extract obtained by the treatment of different solvents and enzymes,” Journal of the Korean Society of Food Science and Nutrition, vol. 38, no. 8, pp. 989–995, 2009. View at Publisher · View at Google Scholar · View at Scopus
  35. M. Netzel, G. Strass, I. Bitsch, R. Könitz, M. Christmann, and R. Bitsch, “Effect of grape processing on selected antioxidant phenolics in red wine,” Journal of Food Engineering, vol. 56, no. 2-3, pp. 223–228, 2003. View at Publisher · View at Google Scholar · View at Scopus
  36. A. J. Baublis, C. Lu, F. M. Clydesdale, and E. A. Decker, “Potential of wheat-based breakfast cereals as a source of dietary antioxidants,” Journal of the American College of Nutrition, vol. 19, no. 3, pp. 308S–311S, 2000. View at Publisher · View at Google Scholar · View at Scopus
  37. H. A. Jung, H. J. Lee, Y. A. Kim et al., “Antioxidant activity of Artemisia capillaris Thunberg,” Food Science and Biotechnology, vol. 13, no. 3, pp. 328–331, 2004. View at Google Scholar