In vitro digestive system 적용에 따른 볶음 메밀의 항산화 활성 및 유지산화 안정성 평가
Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system
2
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
An in vitro digestive system simulates the human digestive tract. This study aimed to evaluate antioxidant activity and oxidative stability of roasted buckwheat extracts after treatment with an in vitro digestive system. The buckwheat samples were subjected to the following roasting conditions: 180℃ for 10 min, 180℃ for 20 min, 200℃ for 10 min, and 200℃ for 20 min; ethanol extracts of the buckwheat samples were prepared after the in vitro digestive system treatment. Buckwheat samples roasted at 200℃ for 10 min showed the highest in vitro antioxidant activities, including 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical-scavenging activity, and ferric-reducing antioxidant power. The total phenolics content of buckwheat roasted at 200℃ for 10 min was 13.14 µmol tannic acid equivalent/g extract, while those of the samples subjected to the other roasting treatments ranged from 7.58 to 9.86 µmol tannic acid equivalent/g extract. Furthermore, the synthesis of primary and secondary oxidative products from corn oil containing 1,000 ppm buckwheat roasted at 200℃ for 10 min decreased by 10% and 20%, significantly, compared to those in the control groups (p<0.05). Overall, the ethanolic extracts of roasted buckwheat obtained after in vitro digestive treatment still possessed relatively high in vitro antioxidant activity. It was found that roasted buckwheat according to in vitro digestion could be used as an antioxidant material.
Abstract
An in vitro digestive system simulates the human digestive tract. This study aimed to evaluate antioxidant activity and oxidative stability of roasted buckwheat extracts after treatment with an in vitro digestive system. The buckwheat samples were subjected to the following roasting conditions: 180℃ for 10 min, 180℃ for 20 min, 200℃ for 10 min, and 200℃ for 20 min; ethanol extracts of the buckwheat samples were prepared after the in vitro digestive system treatment. Buckwheat samples roasted at 200℃ for 10 min showed the highest in vitro antioxidant activities, including 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical-scavenging activity, and ferric-reducing antioxidant power. The total phenolics content of buckwheat roasted at 200℃ for 10 min was 13.14 µmol tannic acid equivalent/g extract, while those of the samples subjected to the other roasting treatments ranged from 7.58 to 9.86 µmol tannic acid equivalent/g extract. Furthermore, the synthesis of primary and secondary oxidative products from corn oil containing 1,000 ppm buckwheat roasted at 200℃ for 10 min decreased by 10% and 20%, significantly, compared to those in the control groups (p<0.05). Overall, the ethanolic extracts of roasted buckwheat obtained after in vitro digestive treatment still possessed relatively high in vitro antioxidant activity. It was found that roasted buckwheat according to in vitro digestion could be used as an antioxidant material.
참고문헌 (42)
- AOCS, "Official and Tentative Methods of the AOCS. 3rd ed, Method Cd 18-90", American Oil Chemists’ Society Press, ~ (1980)
- AOCS, "Official and Tentative Methods of the AOCS. 4th ed, Method Ti la-64", American Oil Chemists’ Society Press, ~ (1990)
- Benzie IFF, "The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : The FRAP assay", Anal Biochem, 239, pp.70~76 (1996)
- Bhinder S, "Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of tartary buckwheat varieties", Food Chem, 285, pp.240~251 (2019)
- Boisen S, "Critical evaluation of in vitro methods for estimating digestibility in simple-stomach animals", Nutr Res Rev, 4, pp.141~162 (1991)
- Chen Y, "Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame", Food Chem Toxicol, 139, pp.111239~ (2020)
- 조계만, "볶음처리에 의한 자색고구마의 항산화 증진 효과", 한국식품저장유통학회지, 19(5), pp.735~743 (2012), 한국식품저장유통학회
- 최성희, "메밀녹차의 향기성분", 생명과학회지, 17(8), pp.1111~1114 (2007), 한국생명과학회
- Coles LT, "In vitro digestion and fermentation methods, including gas production techniques, as applied to nutritive evaluation of foods in the hindgut of humans and other simple-stomached animals", Anim Feed Sci Tech, 123-124, pp.421~444 (2005)
- Dewanto V, "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity", J Agric Food Chem, 50, pp.3010~3014 (2002)
- Folin O, "A new colorimetric method for the determination of vanillin in flavoring extracts", Ind Eng Chem, 4, pp.670~672 (1912)
- Hes M, "The effect of buckwheat hull extract on lipid oxidation in frozen-stored meat products", J Food Sci, 82, pp.882~889 (2017)
- Hong MJ, "Changes in functional and sensory properties of chicory roots induced by roasting processes", Korean J Food Sci Technol, 30, pp.413~418 (1998)
- Hur SJ, "Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion", Food Chem, 114, pp.253~262 (2009)
- Hur SJ, "Development of in vitro human digestion models for health functional food research", Korean Soc Food Sci Technol, 45, pp.40~49 (2012)
- Ismail A, "Total antioxidant activity and phenolic content in selected vegetables", Food Chem, 87, pp.581~586 (2004)
- 김성일, "열풍 건조 가공 공정이 다래 과실(품종명 만수)의 산화방지능에 미치는 영향", 한국식품과학회지, 47(4), pp.539~543 (2015), 한국식품과학회[DOI]
- Kim MA, "Isoflavone profiles and antioxidant properties in different parts of soybean sprout", J Food Sci, 85, pp.689~695 (2020)
- 고지연, "도정도와 볶음시간에 따른 수수차의 이화학적 특성", 한국식품영양과학회지, 41(11), pp.1546~1553 (2012), 한국식품영양과학회
- Krkoskova B, "Prophylactic components of buckwheat", Food Res Int, 38, pp.561~568 (2005)
- 곽지은, "열처리 온도에 따른 현미 에탄올 추출물의 항산화 성분 및 활성 변화", 한국식품영양과학회지, 42(4), pp.534~541 (2013), 한국식품영양과학회
- 이명혜, "볶음 공정에 따른 타타리 메밀의 항산화 활성 측정", 한국식품과학회지, 46(3), pp.390~393 (2014), 한국식품과학회[DOI]
- Lee SW, "Effects of roasting conditions of sesame seeds on the oxidative stabilityof pressed oil during thermal oxidation", Food Chem, 118, pp.681~685 (2010)
- Lee SY, "The nutritional components of buckwheat flours and physicochemical properties of freeze-dried buckwheat noodles", J Korean Soc Food Sci Nutr, 20, pp.354~362 (1991)
- Liu Q, "Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds", J Agric Food Chem, 58, pp.9235~9241 (2010)
- Lucas-Gonzalez R, "In vitro digestion models suitable for foods : Opportunities for new fields of application and challenges", Food Res Int, 107, pp.423~436 (2018)
- Maeng YS, "Analysis of rutin contents in buckwheat and buckwheat foods", Korean J Food Sci Technol, 22, pp.732~737 (1990)
- Majcher MA, "Identification of aroma active compounds of cereal coffee brew and its roasted ingredients", J Agric Food Chem, 61, pp.2648~2654 (2013)
- Malgorzata W, "Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity", Food Chem, 196, pp.355~358 (2016)
- Mazor Jolic S, "Changes of phenolic compounds and antioxidant capacity in cocoa beans processing", Int J Food Sci Technol, 46, pp.1793~1800 (2011)
- Monro JA, "Relative glycaemic impact of customarily consumed portions of eighty-three foods measured by digesting in vitro and adjusting for food mass and apparent glucose disposal", Brit J Nutr, 104, pp.407~417 (2010)
- Ng ZX, "Effect of in vitro digestion on the total polyphenol and flavonoid, antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of selected functional plant‐based foods", J Food Process Pres, 43, pp.e13903~ (2019)
- Prajapati MR, "Effect of in bioprocessing on antioxidant activity of selected cereals", Asian J Plant Sci Res, 3, pp.66~72 (2013)
- Prior RL, "Assays for hydrophilic and lipophilic antioxidant capacity(oxygen radical absorbance capacity(ORACFL))of plasma and other biological and food samples", J Agric Food Chem, 51, pp.3273~3279 (2003)
- Prior RL, "Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements", J Agric Food Chem, 53, pp.4290~4302 (2005)
- Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radical Biol Med, 26, pp.1231~1237 (1999)
- Schlormann W, "Impact of different roasting conditions on sensory properties and health-related compounds of oat products", Food Chem, 307, pp.125548~ (2020)
- 송이슬, "가열처리에 의한 심황색소의 화학적 특성, 산화방지 활성 및 세포독성 변화", 한국식품과학회지, 50(1), pp.21~27 (2018), 한국식품과학회[DOI]
- Sun T, "Antioxidant activities of buckwheat extracts", Food Chem, 90, pp.743~749 (2005)
- Suri K, "Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil", Food Chem, 295, pp.537~547 (2019)
- Werner S, "Bioaccessibility of carotenoids and vitamin e from pasta : Evaluation of an in vitro digestion model", J Agric Food Chem, 59, pp.1163~1170 (2011)
- Yu J, "Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics", Food Chem, 90, pp.199~206 (2005)
