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1 J Korean Soc Food Sci Nutr 한국식품영양과학회지 43(5), 675~681(14) 로스팅온도에따른쥐눈이콩 (Rhynchosia nulubilis) 의성분분석및항산화활성 이경희 김민정 김애정 경기대학교일반대학원대체의학과 Physicochemical Composition and Antioxidative Activities of Rhynchosia nulubilis according to Roasting Temperature Kyung-Hee Lee, Min-Jeong Kim, and Ae-Jung Kim Dept. of Alternative medicine, Kyonggi University, Seoul -702, Korea ABSTRACT This study was conducted to determine the optimal roasting temperature (,,, and ; fixed time of minutes) of small black coffee beans under various roasting conditions. The roasting temperature range and fixed time were the same as our preceding study. After roasting, the general composition, isoflavone contents, and antioxidant activities were measured. As the results of the proximate composition analysis of small black beans according to roasting conditions, only moisture decreased among them, whereas other general compositions were not affected. The DPPH and ABTS radical scavenging activities were the highest at a roasting temperature of C. Total polyphenol and total flavonoid contents were also highest at C. Isoflavone contents showed a positive correlation with DPPH and ABTS radical scavenging activities, as well as total phenol and flavonoid contents. These results suggest that the optimal roasting conditions of small black beans were determined to be C for minutes. Key words: Rhynchosia nulubilis, roasting, isoflavone, antioxidative activities 서 우리나라식생활은경제성장에따른소득수준향상으로다양화, 고급화됨으로써식품의맛뿐만아니라질을위주로하는건강기능식품에대한국민들의관심이고조되었다. 그가운데음료는기존의탄산음료및주스중심에서벗어나숙취해소, 비만및당뇨예방, 노화방지, 미네랄공급과같은기능성이강화된맞춤형형태의음료가소비자들로부터큰호응을얻고있다 (1). 음료시장에서가장큰비중을차지하고있는커피는연간약 4천억컵이소비되고있다 (2). 인스턴트커피가약 78%, 원두커피가약 9%, 커피음료가약 12% 의구성비를차지한다고보고되었다 (3). 간편성과보편성때문에인스턴트커피가한국의커피시장을주도하고있는데, 일반적으로커피의쓴맛, 신맛, 떫은맛을완화하기위해커피에커피크리머, 설탕 ( 시럽 ) 등의부재료를첨가하는것으로나타났는데이로인해맛의질이떨어지고건강에도악영향을끼치는것으로나타났다 (4-6). 알카로이드계화합물 (1,3,7-trimethylxanthine) 인커피의카페인 (caffeine) 은냄새가없고쓴맛을내는물질로체내에서칼슘의흡수성을감소시켜커피를다량섭취할경우 론 Received 29 January 14; Accepted 17 March 14 Corresponding author. aj5249@naver.com, Phone: 카페인의뇨중칼슘배설촉진으로골다공증을일으킬수있다는보고가있다 (7,8). 따라서에스트로겐분비중단으로칼슘대사가취약해지는갱년기이후에는커피섭취로인해더욱골질환율을가속화시킬수있다 (9). 따라서갱년기이후여성들의골질환저감화를위한커피대체음료개발의필요성이대두되었다. 콩과작물가운데쥐눈이콩 (Rhynchosia nulubilis: yakkong) 은검정콩중의한종류로서리태보다작고윤기가흐르는콩이며, 약재상에서는약콩이라고하여예로부터신경통, 신장질환, 노인성치매예방에이용되어왔다. 쥐눈이콩의 isoflavone 함량은노란콩에비해높으며 (10,11), 종피에는항산화효과가탁월한 glycitein과 cyanidin-3-glucoside가풍부하여 (12) 뇌혈관및심장질환의예방과치료에효과가있는것으로알려졌다. 콩과작물이함유하고있는 isoflavone은에스트로겐유사 phytoestrogen으로여성호르몬인에스트로겐과유사한기능을하며, 폐경기에유발되는골다공증의예방효과와유방암, 자궁암, 난소암등의발생을저지또는감소시킨다는연구보고가있다 (13-16). 그러나그동안콩과작물을이용한기능성음료의개발및보급이시도되었지만콩특유의콩비린내로인해소비자들에게큰호응을얻지못하였다. 그러므로커피대체음료의재료로이용하기위해서는콩비린내를개선할수있는공정개발이필요하다고본다. 식품가공에서로스팅 (roasting) 은해당식품자체의고유

2 676 이경희 김민정 김애정 한향미와색을얻기위한원료의가공방법으로커피, 코코아, 보리차등에주로사용되고있는공정이다. 로스팅의처리는분해, 합성, 축합등의반응에의해수용성고형분의함량을증가시키고갈색화반응을일으켜갈색색소및향기성분을생성하며, 이때생성된 amino-carbonyl 반응생성물들은항산화성외에도여러가지생리활성을나타낸다 (17-19). 따라서본연구에서는쥐눈이콩을갱년기여성의골질환저감화를위한커피대체음료재료로사용하기위해서커피콩의로스팅조건을응용하여로스팅을시도하였다. 그리고최적로스팅조건을알아보고자영양소 ( 일반성분, 무기질, isoflavone 등 ) 함량과항산화활성을측정하였다. 재료및방법 Washing of 500 g small black bean for 1 min Putting it into strainer for 30 sec for removing water Roasting small black bean by condition (Temp:,,, and C, Time: min) Powdering roasted small black bean Extraction of roasted small black bean powder at 80 C for 3 hr Fig. 1. Diagram for the preparation of the roasted small black bean. 실험재료쥐눈이콩 (Rhynchosia nulubilis) 은원료의표준화를위해 13년 ( 주 ) 초록마을 (Seoul, Korea) 에서일괄구입하여시료로사용하였다. 로스팅조건및추출물제조로스팅조건 : 쥐눈이콩 500 g을로스터기 (Proaster THCR- 01, Taewhan Automation Industry Co., Gyeonggi, Korea) 를이용하여 ~ C 사이의온도에서 분간로스팅하였다 (Table 1). 로스팅온도의범위와로스팅시간은선행연구 () 를참조하여설정하였다. 로스팅이끝난쥐눈이콩은로스터기에장착된공기냉각기로실온에서충분히식힌후에분쇄기 (FM-860T, Hanil Electric, Seoul, Korea) 로분말화하고추출전까지 one way valve를부착한봉투에담고밀봉하여포장한후서늘하고어두운곳에보관하면서시료로사용하였다 (Fig. 1). 추출물제조 : 쥐눈이콩무게대비 배부피의증류수를첨가한후환류냉각관을부착한 80 C의 heating mantle(hm250c, Sercrim Lab. Tech., Seoul, Korea) 에서 3 시간추출시켜여과 (No. 2, Whatman, Maidstone, UK) 하여얻었다. 이렇게 2, 3차추출액을얻어모두혼합한후 rotatory vacuum evaporator(hs-05s-n, Hahn Shin Scientific Co., Gyeonggi, Korea) 로용매를증발시킨용액을상압가열건조시켜고형물함량을산출하였다. 일반성분분석로스팅쥐눈이콩시료의일반성분은 AOAC법 (21) 에준 Table 1. Roasting conditions of small black bean Roasting temperature ( C) Time (min) 0 하여수분은 105 C 상압가열건조법, 조지방은 Soxhlet 추출법, 회분함량은 550 C 회화법으로분석하였다. 단백질함량은질소분석기 (Vario Max C/N, Elementar Co., Hanau, Germany) 로분석하였으며분석된질소함량에단백질계수 6.25를곱해서단백질함량으로표기하였다. 무기질분석로스팅쥐눈이콩시료의칼슘, 인, 마그네슘의함량을습식분해후 ICP(Inductively Coupled Plasma: Lactam 8440 Plasmalac, Horiba Scientific., Longjumeau Cedex, France) 를이용하여측정하였다. 이소플라본분석로스팅쥐눈이콩시료의 isoflavone 함량은쥐눈이콩분쇄시료 1.0 g에 1 N-HCl 10 ml를첨가하고 105 C에서 180분동안가수분해하여 isoflavone의배당체를 aglycone으로전환하였고, 상온에서완전히냉각한뒤메탄올 15 ml를첨가하고 3시간동안교반후 10,000 rpm에서 5분간원심분리를실시하였다. 원심분리된상징액은다시메탄올로희석 ( 상징액 1 ml+ 메탄올 1 ml) 하였고, syringe filter(0.45 μm) 로여과한뒤 HPLC(HP 0 series, Agilent, Santa Clara, CA, USA) 로분석을실시하였다. Column은 Merck사의 ODS 계열인 CAPCELL PAK UG cartridge column( mm, 5 μm) 을사용하였다. 이동상은 1 mm ammonium acetate를함유한증류수와메탄올을 60:40의비율로혼합한단일용매로 35분간분리하였으며, 유속은 1.0 ml/min으로조절하였고시료주입량은 μl, 검출파장은 260 nm, 칼럼온도를 25 C로제한하여분석하였다. 분석시료별 isoflavone 함량은외부표준물질의농도별 (2.5~50 μg/ml) peak 면적을기초로한검량식 (r 2 =0.999) 에의해계산하였다. 항산화활성측정 DPPH 라디칼소거능 : 로스팅쥐눈이콩시료의 DPPH

3 로스팅온도에따른쥐눈이콩의성분분석 677 Table 2. The proximate composition of roasting small black bean according to temperature (%) Temp ( C) Moisture Crude protein Crude lipid Crude ash raw 7.82±0.01 a1) 7.30±0.01 a 7.01±0.01 a 6.80±0.15 ab 5.76±0.04 b 40.12±0.32 NS 40.61± ± ± ± ±0.21 NS 7.48± ± ± ± ±0.03 NS 4.86± ± ± ±0.05 Means with different superscripts (a,b) in the same column are significantly different at P<0.05 by Duncan's multiple range test. NS: not significant. (1,1-diphenyl-2-picrylhydrazyl, Sigma-Aldrich, St. Louis, MO, USA) 라디칼소거능을 Blois(22) 의방법을변형하여다음과같이검토하였다. 시료 0.1 ml에 M DPPH 용액을가하여실온, 암실에서 30분간방치한후 517 nm에서흡광도를측정하였다. 전자공여능력은시료첨가구와비첨가구의흡광도차이를백분율로표현하였으며이때대조용시료로는 BHA(0.1 mg/ml) 를사용하였다. 모든실험은 3회반복하여평균값으로계산하였다. ABTS 라디칼소거능 : 로스팅쥐눈이콩시료의 ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, Sigma-Aldrich) 라디칼소거능은 Pellegrin 등 (23) 의방법으로측정하였다. ABTS 7.4 mm과 potassium persulphate 2.6 mm을하루동안암소에방치하여 ABTS 양이온을형성시킨후이용액을 735 nm에서흡광도값이 1.4~1.5 가되도록증류수로희석하였다. 희석된 ABTS 용액 1 ml 에추출물시료 50 μl를가하여흡광도의변화를 60분후에측정하였다. ABTS에의한총항산화력은시료첨가구와비첨가구의흡광도차이를백분율로표현하였다. Total polyphenol 함량 : 로스팅쥐눈이콩시료의총페놀함량은 Folin-Denis 방법 (24) 에의하여측정하였다. 추출물 1 ml를취하여 2%(w/v) Na 2CO 3 용액 1 ml를가한후 3분간방치한후 50% Folin-Ciocalteu 시약 0.2 ml를가하여반응시켜 750 nm에서흡광도를측정하였다. 총페놀함량은 tannic acid를이용하여작성한표준곡선을바탕으로 tannic acid로환산하여나타내었다. Total flavonoid 함량 : 로스팅쥐눈이콩시료의총플라보노이드함량은 Davis법 (25) 을변형한방법에따라측정하였다. 즉추출물 400 μl에 diethylene glycol 4 ml를첨가하고다시 1 N-NaOH 40 μl를첨가한후 37 C에서 1시간반응후 4 nm에서흡광도를측정하였다. 총플라보노이드함량은 rutin을이용하여작성한표준곡선을바탕으로 rutin으로환산하여나타내었다. 통계처리모든자료는 SPSS statistics (SPSS Institute, Chicago, IL, USA) 을이용하여평균과표준편차가구해졌고, 시료간의유의성은 ANOVA를실시한후, Duncan's multiple range test 로각시료의평균차이에대한사후검정을유의수준 5% 에서실시하였다. 그리고 isoflavone 함량과항산화 활성간의상관관계는 Pearson's correlation coefficient 로유의성검정을실시하였다. Table 3. Mineral contents of roasting small black bean according to temperature (mg/ g) Temp ( C) Ca P Mg NS: not significant ±3.69 NS1) ± ± ± ±3.80 결과및고찰 일반성분분석로스팅온도 (,, 및 C) 에따른쥐눈이콩시료의일반성분은 Table 2에제시된바와같다. 쥐눈이콩시료의수분함량은로스팅온도가높아질수록감소하는경향을나타내었다. C에서로스팅한쥐눈이콩의수분함량 (5.76%) 은로스팅을하지않은생쥐눈이콩, C와 C에서로스팅한쥐눈이콩시료의수분함량 (7.8%, 7.30%, 7.01%) 에비해유의적으로낮은값을보였다. Lee 등 (26) 의연구에서커피콩원두의배전 ( 로스팅온도나시간 ) 이강할수록수분함량이점차감소하였다는보고와유사한결과를보였는데이는쥐눈이콩크기가커피콩의크기와유사하기때문으로생각된다. 즉쥐눈이콩도커피원두와마찬가지로로스팅온도가증가할수록수분함량이낮아지는것으로보인다. 그러나조단백질과조지방및조회분함량은로스팅온도에따른유의적인차이는나타나지않았고약간의증가경향을보여수분함량에비해로스팅의영향을크게받지않은것으로보인다. 무기질분석로스팅쥐눈이콩시료의무기질결과는 Table 3에제시된바와같다. 칼슘은생쥐눈이콩시료는 mg/ g, C 시료는 mg/ g, C 시료는 mg/ g으로온도변화에따른경향성은보이지않았다. 인 (566.25~ mg/ g) 과마그네슘 (215.37~ ±9.84 NS ± ± ± ± ±3.75 NS ± ± ± ±3.41

4 678 이경희 김민정 김애정 Table 4. Isoflavone contents of roasting small black bean according to temperature (mg/ g) Temp ( C) Aglycon isoflavone Daidzein Glycitein Genistein Total isoflavone ±5.83 bc1) 48.83±3.23 c ±5.61 b ±9.11 c ±3.92 c 52.24±2.56 bc ±3.23 b ±2. c ±2.49 ab 53.28±0.50 b 341.±12.50 a ±10.51 b ±7.83 a 60.52±1.33 a ±4.28 a ±16.09 a ±2. a 55.61±2.68 b ±8.96 a ±8.76 ab Means with different superscripts (a-c) in the same column are significantly different at P<0.05 by Duncan's multiple range test. mg/ g) 함량의경우도상승에따른함량변화는나타나지않았다. 즉쥐눈이콩의무기질함량은로스팅에따른영향을받지않은것으로생각된다. Smith와 Circle(27) 은칼슘 1~300 mg/ g, 마그네슘 240~340 mg/ g, 인 500~1,080 mg/ g 정도라고보고하였는데본연구결과와비교시 Smith과 Circle(27) 의분석치범위내에는들었지만낮은수준이었다. 이소플라본함량분석이소플라본은식품속에서열에안정한것으로알려져있으나이는전체이소플라본함량의경우이며각각의형태는수분의존재여부및열처리에따라구조가변화한다는것이보고되어있으며 (28-30), 날콩 (raw soybean) 의이소플라본은 6''-O-malonyl-β-glucosides 형태로주로존재하며 aglycones은약 2% 이하의함량으로존재한다는보고가있다 (31,32). 본연구결과온도에따른로스팅쥐눈이콩시료에함유된 isoflavone aglycone의분석결과는 Table 4에제시된바와같다. Daidzein은로스팅온도가올라갈수록그함량이 mg/ g에서 mg/ g으로증가하였다. Glycitein과 genistein 역시온도가올라갈수록각각 mg/ g에서 mg/ g으로, mg/ g에서 mg/ g으로그함량이유의적으로증가하였다. 이는열처리로 malonyl기또는 acetyl기가붙은 isoflavone의 isomer들이 glycoside와 aglycone 형태로전환되어총 isoflavone 함량이증가 (33) 된것으로생각된다. 따라서콩의 aglycones 형태를증가시키기위해서는고온에서열처리하여배당체의 aglycones 전환을유도하는것이효과적이라판단된다. 항산화활성 DPPH 라디칼소거능및 ABTS 라디칼소거능 : DPPH radical 소거활성과 ABTS radical 소거활성은 Table 5에나타내었다. 항산화능분석에는두가지유형이있다. 하나의접근법은전자이동을기반으로하고착색산화제의환원으로 ABTS, DPPH 및 FRAP 분석을포함한다. 다른방법은열생성퍼옥실라디칼 (thermally generated peroxyl radicals) 에대해경쟁하는산화방지제및기질의항산화능을 Table 5. Antioxidative activities of roasting small black bean according to temperature Roasting temperature ( C) DPPH radical inhibition (%) ABTS radical inhibition (%) BHA 96.67±0.59 a1) 71.65±4.73 c 72.04±2.12 c 73.22±1.05 bc 73.44±1.63 bc 76.99±1.55 b 96.13±0.36 a 46.93±0.28 d 71.41±0.70 c 84.66±2.28 b 85.18±1.61 b 86.84±0.73 b Means with different superscripts (a-d) in the same column are significantly different at P<0.05 by Duncan's multiple range test. 평가하는 ORAC 분석과같은수소원자의전송을포함한다. DPPH법과 ABTS법에의한항산화력측정법의차이는 DPPH는 free radical을, ABTS는양이온 radical을소거하는점에서서로차이가나며두기질과반응물과의결합정도가달라지므로 radical 제거능력에서도차이를보인다. DPPH와 ABTS의두분석은응용프로그램이편리하기때문에가장인기가있다 (34-36). DPPH는안정적인자유라디칼로 cysteine, glutathione 과같은함황아미노산과 ascorbic acid, aromatic amine 등에의해환원되어보라색의 DPPH가무색의 diphenylpicrylhydrazine으로탈색되면서흡광도가변하는원리로분석되며, 항산화물질의항산화능측정에유용한방법이다 (37,38). 로스팅온도가높아질수록 DPPH radical 소거활성은유의적으로증가하는경향을나타냈다. 그중 C에서로스팅시 76.99% 로가장좋은 DPPH radical 소거활성을보였고, 생쥐눈이콩은 71.65% 로가장낮은활성을나타냈다. ABTS radical 소거능은 ABTS 용액과과황산칼륨과의반응에의해생성된 ABTS 라디칼이추출물의항산화물질과반응하여라디칼특유의청록색이탈색되어흡광도의변화를나타내므로이를분석하여추출물의항산화능력을추정할수있다. ABTS 라디칼소거능측정방법은 DPPH assay와마찬가지로인위적으로라디칼을제거하는작용기작으로 DPPH 라디칼소거능과유의적인상관성을보이는것으로알려져있다 (39). ABTS radical 소거활성역시로스팅온도가높아질수록유의적으로증가하는경향을나타냈다. C에서 71.41%,

5 로스팅온도에따른쥐눈이콩의성분분석 679 Table 6. Total phenol contents and total flavonoid contents of roasting small black bean according to temperature (mg/g) Roasting temperature ( C) Total phenol content 0.39±0.00 c1) 0.54±0.07 b 0.58±0.01 b 0.72±0.01 a 0.75±0.01 a Total flavonoid content ± c ± c ± bc ± ab ± a Means with different superscripts (a-c) in the same column are significantly different at P<0.05 by Duncan's multiple range test. C에서 84.66%, C에서 85.18%, C에서 % 로가장높은억제율을나타냈다. 이러한실험결과를미루어보면, 항산화능이우수하면서탄냄새가나지않으려면 C까지로스팅하는것이적당한것으로보인다. Total polyphenol 및 total flavonoid 함량 : 로스팅온도에따른쥐눈이콩추출물의총폴리페놀과총플라보노이드함량을측정한결과는 Table 6에나타내었다. 쥐눈이콩의총폴리페놀함량은로스팅온도가높아질수록증가하여 C에서로스팅한쥐눈이콩에서 0.75 mg/g으로가장높았고, 생쥐눈이콩에서 0.39 mg/g으로가장낮은함량을보여주었다. 로스팅쥐눈이콩의총플라보노이드함량또한 0.026~ mg/g으로로스팅온도가높아질수록증가되었다. 이러한결과는 Maillard 반응에의해생성되는갈색반응생성물인 melanoidin의증가에의한것으로판단된다 (40). Bae 등 (41) 의연구에서맥문동을로스팅처리하였을때로스팅처리온도가증가함에따라항산화활성이증가하였다고보고하였고, Sa 등 (42) 의부위별쥐눈이콩의항산화효과연구에서종피에서총페놀성화합물함량과항산화효과가뛰어났다는결과를뒷받침하며로스팅방법이종피를활용할수있는또한가지의방법이라할수있다. Isoflavone 과항산화활성사이의상관관계 Kim 등 (43) 은검은콩에서항산화물질과항산화효과를비교한결과를보면이소플라본, 페놀산, 토코페롤, 안토시아닌등콩속에들어있는항산화물질은항산화력을보였 으며, 이들의항산화력은서로시너지효과를보였다고보고하였다. 또한 Choi 등 (44) 은 45종의식용및약용식물의추출물에서항산화활성을측정하였고폴리페놀화합물과의함량을비교한결과, 총폴리페놀함량이높은식물은대부분이플라보노이드함량도많았으며추출물의 radical 소거능과폴리페놀화합물함량간에는양의상관관계를보였다고보고하였다. 따라서본연구에서는로스팅쥐눈이콩시료의 DPPH법과 ABTS법을통한항산화능력과총페놀및총플라보노이드함량과 isoflavone 함량간의상관관계를알아보고 Table 7에제시하였다. DPPH 소거능과총페놀, 총플라보노이드의상관계수는각 0.483, 0.439로낮은편이었고, ABTS 소거능과의상관계수는각각 0.885, 0.746으로높은정의상관관계를나타내며, ABTS법에의한항산화활성은총페놀및총플라보노이드의함량과밀접한상관성이있는것으로나타났다. 이소플라본함량과항산화활성과의상관관계를살펴보면 DPPH 소거능과는 0.5, ABTS 소거능과는 0.806으로 DPPH 소거능보다는 ABTS 소거능과의밀접한상관관계를나타냈다. 또한이소플라본과페놀성화합물과의상관관계에서총페놀은 0.842, 총플라보노이드는 0.775로강한양의상관관계를나타내며밀접한상관성이있는것으로나타났다. 콩의 isoflavone은이소프라바논 (isoflavanone), 이소플라반 (isoflavan) 과동시에이소플라보노이드 (isoflavonoids) 에속하며세포내 ROS와관련하여매우활발히연구되고있는페놀성천연물질이다 (45). 특히 genistein은호중구에의한 superoxide 생성을억제시키거나유해한활성산소종을제거하여항산화효과를나타낸다고보고되어있다 (46, 47). 또한마우스피부를이용한연구에서 genistein은종양촉진제인 hydrogen peroxide의효과적인소거제로작용하였고자외선과 Fenton 반응에의한산화적 DNA의손상을막아준다고보고되어있다 (48,49). 콩의항산화물질로서 isoflavone 외에 phenolic acid들도주요역할을하는것으로밝혀져있다 (50,51). 본연구결과이러한이소플라본과 total phenol과 total flavonoids가정의상관관계를보인것은같은페놀성천연 Table 7. Correlation of DPPH radical scavenging activity, ABTS radical scavenging activity and total polyphenol, total flavonoid, isoflavone amount by different roasting temperature DPPH radical scavenging activity ABTS radical scavenging activity Total phenolics Total flavonoids Total isoflavone DPPH radical scavenging activity * Coefficient of correlation is significantly different at * P<0.05, ** P<0.01. ABTS radical scavenging activity ** ** ** Total phenol Total flavonoids Isoflavone ** ** ** 1

6 680 이경희 김민정 김애정 물질 (45) 이기때문으로생각된다. 요 본연구에서는쥐눈이콩을골질환저감화를위한커피대체음료의원료로사용하기위해쥐눈이콩을커피와유사한조건으로로스팅하였고, 로스팅으로인한영양소함량및생리활성에변화를주는지여부를알아봄으로써최적의로스팅조건을알아보고자하였다. 로스팅온도범위와시간은선행예비실험결과를참조하여온도는 C에서 C 범위로한정하고시간은 분으로고정시켰다. 온도별로스팅쥐눈이콩시료의일반성분분석결과, 수분함량만이로스팅온도가높아질수록감소하는경향을나타내었을뿐다른일반성분함량은로스팅온도의영향을받지않은것으로나타났다. 로스팅쥐눈이콩시료의 DPPH법, ABTS법에의한 free radical 소거능은로스팅온도가높아질수록활성이증가하였다. 총폴리페놀과총플라보노이드함량역시로스팅온도가높아질수록증가하였다. 로스팅쥐눈이콩시료의 DPPH법과 ABTS법을통한항산화능력과총페놀및총플라보노이드함량그리고 isoflavone 함량과의상관관계를분석한결과, 총페놀및총플라보노이드함량은항산화활성과밀접한상관성을보여주었다. 또한이소플라본함량은총페놀및총플라보노이드함량과도높은정의상관관계를나타냈다. 정리해보면 C, C에서 분동안쥐눈이콩을로스팅할경우열처리가생리활성효과를증진시킴을알수있었다. 추후후속연구로본연구의쥐눈이콩최적로스팅조건을이용해서커피대체음료를제조한다면기존의콩음료의콩비린내를감소시킴으로써커피시장에서소비자의호응도가높은골질환저감화커피대체음료로자리매김할수있을것으로기대된다. 약 REFERENCES 1. Kim HB. 11. A study on the improvement of the distribution structure in the Korean beverage market. MS Thesis. Konkuk University, Seoul, Korea. p Brien DL, Adams J. 12. Coffee: a cultural and media focussed approach. M/C J 15: Jeon HJ. 13. Food buzzword this year is 'premium' and 'convenience'. Economic Review. archives/59392 (accessed Mar 14). 4. Jin YH, Park YB. 06. The present condition and strategy of the coffee market in Korea foodservice industry. Proceedings of the Culinary Society of Korean Academy Conference. Las Vegas, NV, USA. p Pordy WT Low fat, low cholesterol, and low calorie dairy creamer. USA Patent 5,366, Narain C, Paterson A, Piggott JR, Dhawan M, Reid E. 04. Whitening and sweetening influences on filter coffee preferences. Br J Food 106: Kiel DP, Felson DT, Hannan MT, Anderson JJ, Wilson PW. 19. Caffeine and the risk of hip fracture: the Framingham study. Am J Epidemiol 132: Yeh JK, Aloia JF, Semla HM, Chen SY Influence of injected caffeine on the metabolism of calcium and the retention and excretion of sodium, potassium, phosphorus, magnesium, zinc and copper in rats. J Nutr 116: Kim SH, Choi BY. 01. Ca and P balance in Korean female adolescents. Korean J Nutr 34: Bae EA, Kwon TW, Moon GS Isoflavone contents and antioxidative effects of soybeans, soybean curd and their by-products. J Korean Soc Food Sci Nutr 26: Kang SA, Jang KH, Cho Y, Hong K, Suh JH, Choue R. 03. Effects of artificial stomach fluid and digestive enzymes on the aglycon isoflavone contents of soybean and black bean (Rhynchosia molubilis: Yak-Kong). Korean J Nutr 36: Bae EA, Moon GS A study of the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr 26: Kennedy AR The evidence for soybean products as cancer preventive agents. J Nutr 125: Kwoon HJ Bioactive compounds of soybean and their activity in angiogenesis regulation. Korean Soybean Digest 16: Sirtori CR. 01. Risks and benefits of soy phytoestrogens in cardiovascular diseases, cancer, climacteric symptoms and osteoporosis. Drug Saf 24: Lee YB, Lee HJ, Kim CH, Lee SB, Sohn HS. 05. Soy isoflavones and soyasaponins: characteristics and physiological functions. Agric Chem Biotechnol 48: Suh CS, Chun JK Relationships among the roasting condition, color and extractable solid content of roasted barley. Korean J Food Sci Technol 13: Yoon SK, Kim WJ Effects of roasting conditions on quality and yield of barley tea. Korean J Food Sci Technol 21: Kim SD, Do JH, Oh HI Antioxidant activity of panax ginseng browning products. J Korean Agric Chem Soc 24: Jang SS. 12. Preparation and evaluation of mung bean Dasik using the roasted mung bean. MS Thesis. Kyonggi University, Seoul, Korea. 21. AOAC. 19. Official methods of analysis. 15th ed. Asociation of Official Analytical Chemicals, Washington, DC, USA. p Blois MS Antioxidant determinations by the use of a stable free radical. Nature 181: Pellegrin N, Roberta R, Min Y, Catherine RE Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol 299: Folin O, Denis W On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: Davis WB Determination of flavanones in citrus fruits. Anal Chem 19: Lee MJ, Kim SE, Kim JH, Lee SW, Yeum DM. 13. A study of coffee bean characteristics and coffee flavors in relation to roasting. J Korean Soc Food Sci Nutr 42: Smith AK, Circle SJ Soybean: chemistry and technology. Avi Publishing Company, Westport, CT, USA. Vol 1, p Grün IU, Adhikari K, Li C, Li Y, Lin B, Zhang J, Fernando LN. 01. Changes in the profile of genistein, daidzein, and

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Journal of Life Science 2011, Vol. 21. No μ μ

Journal of Life Science 2011 Vol. 21. No. 8. 1120~1126 ISSN : 1225-9918 DOI : http://dx.doi.org/10.5352/jls.2011.21.8.1120 μ μ μ α β Journal of Life Science 2011, Vol. 21. No. 8 1121 μ μ 1122 생명과학회지 2011,