Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Radical Scavenging Activity and α-Glucosidase Inhibitory Activity of Dried Daraesoon (Shoot of Hardy Kiwi, Actinidia arguta) during Cooking

건조 다래순의 조리 중 라디칼 소거 활성과 알파글루코시데이스 억제 활성의 변화

  • Kim, Jeongha (Department Food and Nutrition, Inha University) ;
  • Choe, Eunok (Department Food and Nutrition, Inha University)
  • 김정하 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Received : 2016.04.13
  • Accepted : 2016.05.30
  • Published : 2016.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study evaluated the in vitro radical scavenging and ${\alpha}$-glucosidase inhibitory activities of dried daraesoon (shoot of hardy kiwi) during cooking involving rehydration and subsequent heating at $180^{\circ}C$ with or without perilla oil. Pigments and antioxidants were quantified by HPLC and spectrophotometry. Unlike the tocopherol content, the polyphenol, flavonoid, chlorophyll, and carotenoid contents as well as the DPPH radical scavenging and ${\alpha}$-glucosidase inhibitory activities of daraesoon extract were significantly decreased by rehydration (p<0.05). Heating the rehydrated daraesoon for 10 or 20 min increased its radical scavenging activity irrespective of perilla oil addition, whereas the ${\alpha}$-glucosidase inhibitory activity increased significantly only after heating with perilla oil (p<0.05). During cooking, changes in both activities showed a similar pattern to that showed by polyphenol content changes. These results suggest that the health functionality of daraesoon can be enhanced by an appropriate cooking process that retains polyphenols.

다래순 묵나물을 찬물에 16시간 불리고, 30분 삶은 후 1시간 찬물에 불리는 재수화 과정을 거친 후 다래순의 라디칼 소거 활성과 알파글루코시데이스 억제활성은 유의하게 감소하였으며 재수화된 다래순을 $180^{\circ}C$에서 10분 또는 20분 동안 가열 조리한 경우 들기름 첨가와 관계없이 라디칼 소거활성은 증가하였으나 알파글루코시데이스 억제 활성은 들기름을 첨가하고 가열 조리한 경우에만 증가하였다. 다래순의 라디칼 소거 활성과 알파글루코시데이스 억제 활성 변화는 색소보다는 산화방지제, 플라보노이드 또는 토코페롤보다는 폴리페놀 화합물 함량 변화와 더 유사한 경향을 보였다. 따라서 본 결과는 다래순 묵나물의 재수화 또는 가열 조리 시 산화 방지, 항당뇨 등 건강기능성 개선을 위해 폴리페놀 화합물의 손실을 줄이는 것이 바람직함을 시사하였다.

Keywords

References

  1. Ahn SY, Kim JH, Choi SJ, Kim YJ. Current status and prospect of cultivation of wild vegetable crops. Korean J. Hort. Sci. Technol. 27:36-36 (2009)
  2. Ahn HC, Chung LN, Choe EO. In vitro antioxidant activity and ${\alpha}$-glucosidase and pancreatic lipase inhibitory activities of several Korean sanchae. Korean J. Food Sci. Technol. 47: 164-169 (2015) https://doi.org/10.9721/KJFST.2015.47.2.164
  3. Lee SO, Lee HJ, Yu MH, Lee IS. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J. Food Sci. Technol. 37: 233-240 (2005)
  4. Lim HW, Shim JG, Choi HK, Lee MW. Phenolic compounds from barks of Actinidia arguta Planchon growing in Korea and its anti-oxidative and nitric oxide production inhibitory activities. Kor. J. Pharmacog. 36: 245-251 (2005)
  5. Ahn HC, Choe EO. Effects of blanching and drying on pigments and antioxidants of daraesoon (shoot of the siberian gooseberry tree, Actinidia arguta Planchon). Food Sci. Biotechnol. 24: 1265-1270 (2015) https://doi.org/10.1007/s10068-015-0162-4
  6. Chen BH, Chen YY. Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking. J. Agr. Food. Chem. 41: 1315-1320 (1993) https://doi.org/10.1021/jf00032a029
  7. Sweeney JP, Marsh AC. Effect of processing on provitamin A in vegetables. J. Am. Diet. Assoc. 59: 238-243 (1971)
  8. Chandler LA, Schwartz SJ. Isomerization and losses of trans-, beta-carotene in sweet potatoes as affected by processing treatments. J. Agr. Food. Chem. 36: 129-133 (1988) https://doi.org/10.1021/jf00079a033
  9. Park JH, Lee YJ, Choi JK. Pharmacognostical study on the Korean folk medicine Da Rae Ip. Kor. J. Pharmacogn. 36: 26-33 (2005)
  10. Yu YB. Inhibitory effects of Actinidia arguta on HIV-1 reverse transcriptase HIV-1 protease and alpha-glucosidase in vitro and in silico. Kor. J. Herbol. 21: 115-121 (2006)
  11. Lee AY, Kang MJ, Choe EO, Kim JI. Hypoglycemic and antioxidant effects of Daraesoon (Actinidia arguta shoot) in animal models of diabetes mellitus. Nutr. Res. Pract. 9: 262-267 (2015) https://doi.org/10.4162/nrp.2015.9.3.262
  12. Yang JE, Lee JH, Kim DY, Choe EO, Chung LN. Sensory properties and drivers of liking sanchae namul (seasoned dish with wild edible greens). Korean J. Food Cook. Sci. 30: 200-211 (2014) https://doi.org/10.9724/kfcs.2014.30.2.200
  13. AOAC. Official Methods of Analysis. 17th ed. Method 970.64. Association of Official Analytical Chemists, Arlington, VA, USA (2000)
  14. Ahn HC, Kim JH, Kim JI, Auh JH, Choe EO. In vitro ${\alpha}$-glucosidase and pancreatic lipase inhibitory activities and antioxidants of samnamul (Aruncus dioicus) during rehydration and cooking. Food Sci. Biotechnol. 23: 1287-1293 (2014) https://doi.org/10.1007/s10068-014-0177-2
  15. Wang SY, Choe EO. Oxidative stability and antioxidant changes in perilla seeds and perilla oil affected by UV irradiation. Korean J. Food Sci. Technol. 44: 8-13 (2012) https://doi.org/10.9721/KJFST.2012.44.1.008
  16. Kim HY, Song SB, Kim JI, Seo HI, Lee JS, Kwak DY, Jung TW, Kim KY, Oh IS. Antioxidant and ${\alpha}$-glucosidase inhibition activities of solvent fractions from methanolic extract of Sericea Lespedeza (Lespedeza cuneata G. Don). J. Korean. Soc. Food Nutr. 41: 1508-1514 (2012) https://doi.org/10.3746/jkfn.2012.41.11.1508
  17. Kwon DD, Kim GD, Kang WS, Park JE, Kim SH, Choe EO, Kim JI, Auh JH. Pinoresinol diglucoside is screened as a putative ${\alpha}$-glucosidase inhibiting compound in Actinidia arguta leaves. J. Korean Soc. Appl. Bi. 57: 473479 (2014)
  18. Jung SY. Antidiabetic activity and protective effect on high glucose induced oxidative stress of Perilla frutescens leaf. MS Thesis, Busan University, Busan, Korea (2008)
  19. Kim YS, Lee HS. The changes of chlorophylls in blanched and fermented Chinese cabbage. Korean J. Soc. Food Sci. 1: 27-32 (1985)
  20. Van Loey A, Ooms V, Weemaes C, Van den Broeck I, Ludikhuyze L, Indrawati, Denys S, Hendrickx M. Thermal and pressure-temperature degradation of chlorophyll in broccoli (Brassica oleracea L. italica) juice: A kinetic study. J. Agr. Food Chem. 46: 5289-5294 (1998) https://doi.org/10.1021/jf980505x
  21. Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M, Riso P, Fogliano V, Porrini M. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. J. Agr. Food Chem. 58: 4310-4321 (2010) https://doi.org/10.1021/jf904306r
  22. Cervantes-Paz B, Yahia EM, de Jesus Ornelas-Paz J, Victoria-Campos CI, Ibarra-Junquera V, Perez-Martinez JD, Escalante- Minakata P. Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chem. 146:188-96 (2014) https://doi.org/10.1016/j.foodchem.2013.09.060
  23. Choe EO, Min DB. Mechanisms and factors for edible oil oxidation. Comp. Rev. Food Sci. Food Saf. 5: 169-186 (2006) https://doi.org/10.1111/j.1541-4337.2006.00009.x
  24. Hong JJ, Ahn TH. Changes in total flavonoid and total polyphenol contents of leafy vegetables (spinach, chard and whorled mallow) by blanching time. Korean J. Food Cook. Sci, 21: 190-194 (2005)
  25. Crozier A, Lean MEJ, McDonald MS, Black C. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce and celery. J. Agr. Food Chem. 45: 590-595 (1997) https://doi.org/10.1021/jf960339y
  26. Xu ML, Hu JH, Wang L, Kim HS, Jin CW, Cho DH. Antioxidant and anti-diabetes activity of extracts from Machilus thunbergii S. et Z. Korean J. Medicinal Crop Sci. 18: 34-39 (2010)
  27. Lee JM, Park JH, Park HR, Park EJ. Antioxidant and alpha-glucosidase inhibitory activity of Strychnos nux-vomica extracts. J. Korean Soc. Food Nutr. 39: 1243-1248 (2010) https://doi.org/10.3746/jkfn.2010.39.9.1243
  28. Kongkeaw S, Riebroy S, Chaijan M. Comparative studies on chemical composition, phenolic compounds and antioxidant activities of brown and white perilla (Perilla frutescens) seeds. Chiang Mai J. Sci. 42: 896-906 (2015)
  29. Ewald C, Fjelkner-Modig S, Johansson K. Sjoholm I, Akesson B. Effect of processing on major flavonoids in processed onions, green beans, and peas. Food Chem. 64: 231-235 (1999) https://doi.org/10.1016/S0308-8146(98)00136-8
  30. Hwang ES, Kim GH. Different cooking methods for Korean cabbage and their effect on antioxidant activity and carotenoid and tocopherol contents. Korean J. Food Cook. Sci. 27: 713-721 (2011) https://doi.org/10.9724/kfcs.2011.27.6.713
  31. Kim NK, Choe EO. Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and perilla oil blend. Food Sci. Biotechnol. 22: 315-321 (2013) https://doi.org/10.1007/s10068-013-0083-z

Cited by

  1. Improvement of the lipid oxidative stability of soybean oil-inwater emulsion by addition of daraesoon (shoot of Actinidia arguta) and samnamul (shoot of Aruncus dioicus) extract vol.26, pp.1, 2017, https://doi.org/10.1007/s10068-017-0015-4
  2. Effects of Basil Extract and Iron Addition on the Lipid Autoxidation of Soybean Oil-in-Water Emulsion with High Oil Content vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.113