DOI QR코드

DOI QR Code

Antioxidant, α-amylase and α-glucosidase inhibitory ability effects of sesame meal ethanol extract

참깨박 에탄올 추출물의 항산화 및 α-amylase및 α-glucosidase 저해 활성

  • Wu, Ying Jin Zhu (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Myung Hyun (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Han, Young Sil (Department of Food and Nutrition, Sookmyung Women's University)
  • Received : 2022.07.29
  • Accepted : 2022.08.25
  • Published : 2022.09.30

Abstract

In this study, a sesame meal was used in order to analyze the proximate composition and mineral contents. The sesame seed meal, pressed from roasted Sesame seed, contains various polyphenols. The defatted sesame meal was extracted using 70% ethanol, and its antioxidant activity and antidiabetic effects were evaluated. Proximate composition of sesame meal was showed that moisture 6.51%, carbohydrate 16.22%, crud protein 46.30%, ash 9.88%, crude fat 21.09%. Mineral contents were K 1128.08 mg/100 g, Ca 1356.27 mg/100 g, Fe 12.29 mg/100 g, P 2022.14 mg/100 g, Cu 2.08 mg/100 g, Mg 643.40 mg/100 g, Na 7.29 mg/100 g. The results showed the sesame meal of 70% ethanol extract had higher polyphenol content (184.98 mg GAE/g) and flavonoid content (27.63 mg QE/g). The 2,2-diphenyl-1-picrylhydra-zyl and 2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid radical scavenging activities of defatted sesame meal (IC50 ) were 891.84 and 340.09 ㎍/mL. According to the test results, the defatted sesame meal extracted using 70% ethanol had significant antioxidant activity and inhibitory ability to diabetes-related enzymes, indicating that it has good potential as a functional food or nutritional food for prevention and treatment of oxidation.

기름을 착유하고 얻어지는 부산물인 참깨박의 활용과 이용가치를 높이기 위해 일반성분(수분, 탄수화물, 조단백질, 조지방, 조회분), 무기질을 측정하였고 탈지 처리한 후 70% 에탄올 추출하여 항산화 활성 및 항당뇨 활성을 분석하였다. 참깨박의 일반성분 함량은 수분 6.51%, 탄수화물 16.22%, 조단백질 46.30%, 조회분 9.88%, 조지방 21.09%로 이었고, 무기질은 K 1128.08 mg/100 g, Ca 1356.27 mg/100 g, Fe 12.29 mg/100 g, P 2022.14 mg/100 g, Cu 2.08 mg/100 g, Mg 643.40 mg/100 g, Na 7.29 mg/100 g 함량을 나타내었다. 탈지 참깨박의 총 폴리페놀과 플라보노이드 함량은 각각 184.98 mg GAE/g, 27.63 mg QE/g였으며, DPPH 및 ABTS 라디칼 소거활성 IC50을 측정한 결과 각각 91.84, 340.09 ㎍/mL, 환원력은 0.87 OD으로 측정되었다. 탈지 참깨박의 α-amylase 및 α-glucosidase 저해 활성 IC50의 측정 결과는 각각 74.31, 16.73 mg/mL을 나타내었다. 따라서 70% 에탄올로 추출한 탈지 참깨박은 우수한 항산화 활성과 항당뇨 활성을 나타내 기능적 가치를 높일 수 있을 것으로 기대된다. 또한 참깨를 착유하고 남은 참깨박을 사용하게 되므로 환경보호와 자원순환 측면에 활용가치가 있을 뿐만 아니라 건강기능식품소재로 이용가치가 있을 것이라 판단된다.

Keywords

References

  1. Choi CE (1998) History and Science of Sesame Oil and Perilla Oil. Korean J Food Cook Sci 14(4): 443-452. I410-ECN-0102-2009-570-009446907 10-ECN-0102-2009-570-009446907
  2. Makinde FM, Akinoso R (2014) Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria. Acta Sci Pol Technol Aliment 13(3): 309-319. doi: 10.17306/j.afs.2014.3.9
  3. Lee MJ, Kim KH (2005) The comparison in the physicochemical properties of sesame seeds by producing areas. J Korean Soc Appl Biol Chem 48(2): 128-131
  4. Kang MH, Oh MK, Bang JK, Kim Dh, Kang CH, Lee BH (2000) Varietal difference of lignan contents and fatty acid composition in Korean seame cultivars. Korean J Crop Sci 45(3): 203-206
  5. Kim HW, Jeong SY, Woo SJ (1999) Studies on the physicochemical characteristics of sesame with roasting temperature. Korean Food Sci Technol 3(5): 1137-1143
  6. Ryu SN, Kim KS, Lee EJ (2002) Current status and prospects of quality evaluation in sesame. Korean J Crop Sci 47(5): 140-149
  7. Kang CH, Park JK, Park JU, Chun SS, Lee SC, Ha JU, Hwang YI (2002) Comparative studies on the fatty acid composition of Korean and Chinese sesame oils and adulterated sesame oils with commercial edible oils. J Korean Soc Food Sci Nutr 31(1): 17-20 https://doi.org/10.3746/JKFN.2002.31.1.017
  8. Son KH, Yoo DI, Shin YS (2020) Utilization of Food Waste Extract as an Eco-friendly Biocatalyst for Indigo Reduction. J Korean Soc of Dyers and Finishers 32(4): 193-198. doi: 10.5764/TCF.2020.32.4.193
  9. Kim HJ, Kim MY, Lee BW, Kim M, Lee YY, Lee JY, Kang MS (2021) Comparison of Functional Components and Physiological Activities in Peanut Hull Extracts by Cultivars and Extraction Solvent. J Korean Soc Food Sci Nutr 50(9): 936-942. doi: 10.3746/jkfn.2021.50.9.936
  10. Kim IO, Heo MW (2008) Natural dyeing of nylon fabric using peanut shells. The Korean Society of Dyers and Finishers. The Korean Society of Dyers and Finishers' 39 Conference n.20(2): 6
  11. Akimoto K, Kitagawa Y, Akamatsu T, Hirose N, Sugano M, Shimizu S, Yamada H (1993) Protective effects of sesamin against liver damage caused by alcohol or carbon tetrachloride in rodents. Ann Nutr Metab 37(4): 218-224. doi: 10.1159/000177771
  12. Sugano M, Inoue T, Koba K, Yoshida K, Hirose N, Shinmen Y, Akimoto K, Amachi T (1990) Influence of sesame lignans on various lipid parameters in rats. Agic Biol Chem 54(10) 2669-2673. doi: 10.1080/00021369.1990.10870374
  13. Yoo DH, Joo DH, Lee JY (2017) Antioxidant function and inhibitory effects of the expression of MITF, TRP-1, TRP-2 and tyrosinase of sesamum indicum L. in B16F10 melanoma Cells. Journal of Life Science 27(3): 318-324. doi: 10.5352/JLS.2017.27.3.318
  14. Chun SS, Cho YJ, Son GM, Choi HJ, Choi C (1998) Change of funtional properties and extraction of protein from abolished protein resource by protease. Applied Biological Chemistry 41(1): 13-17
  15. Johnson LA, Suleiman TM, Lusas EW (1979) Sesame protein: A review and prospectus. J Am Oil Chem Soc 56: 463-468. doi: 10.1007/BF02671542
  16. Son JY, Kang DW, Shin GM (2001) Antioxidant and synergistic effect of sesame oil cake extract treated from β-glucosidase. Korean J Food&Nutr 14(6): 591-595
  17. Swain T, Hillis WE (1959) The phenolic constituents of Prunus domestica. I.-The quantitative analysis of phenolic constituents. J Sci Food Agric 10(1): 63-68. doi: 10.1002/jsfa.2740100110
  18. Chang CC, Yang MH, Wen HM, Chern JC (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 10(3):178-182. doi: 10.38212/2224-6614.2748
  19. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181(4617): 1199-1200. doi: 10.1038/1811199a0
  20. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, RiceEvans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26(9-10): 1231-1237. doi:10.1016/S0891-5849(98)00315-3
  21. Oyaizu M (1986) Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 44(6): 307-315. doi: 10.5264/eiyogakuzashi.44.307
  22. Bhandari MR, Jong Anurakkun N, Hong G, Kawabata J (2008) α-Glucosidase and α-amylase inhibitory activities of nepalese medicinal herb pakhanbhed (bergenia ciliata, Haw.). Food Chemistry 106(1): 247-252. doi: 10.1016/j.foodchem.2007.05.077
  23. Xu Y, Niu X, Liu N, Gao Y, Wang L, Xu G, Li XG, Yang Y (2018) Characterization, antioxidant and hypoglycemic activities of degraded polysaccharides from blackcurrant (Ribes nigrum L.) fruits. Food Chemistry 243: 26-35. doi: 10.1016/j.foodchem.2017.09.107
  24. Lee MJ, Kim KH (2005) The comparison in the physicochemical properties of sesame seeds by producing areas. J Korean Soc Appl Biol Chem 48(2): 128-131
  25. Lee SH, Cho YJ, Kim S, Ahn BJ, Choi C (1995) Optimal conditions for the enzymatic hydrolysis of isolated sesame meal protein. Applied Biological Chemistry 38(3): 248-253
  26. Kang MH, Ryu SN, Bang JK, Kang CH Kang, Kim DH, Lee BH (2000) Physicochemical properties of introduced and domestic sesame seeds. J Korean Soc Food Sci Nutr 29(2): 188-192
  27. Cho HS, Ahn MS (1999) Antioxidative effect of phenolic acids in defatted perilla flour on soybean oil. Korean J Soc Food Sci 15(1): 55-60
  28. Ji SH, Kang JH, Jo GS, Lee SK, Kim HR, Choi YM, Lee YS (2016) Comparison of ash and mineral contents in local agricultural products. The Korean Journal of Food And Nutrition. 29(6): 1015-1022. doi: 10.9799/ksfan.2016.29.6.1015
  29. Bae YK, Cho MS (2008) Analysis of hair tissue mineral contents according to body mass index. Korean J Food Nutr 21(2): 256-262
  30. Duval B, Shetty K (2001) The stimulation of phenolics and anioxidant activity in pea (Pisumsativum) elicited by getically transformed anise root extract. J Food Biochem 25(5): 361-377. doi: 10.1111/j.1745-4514.2001.tb00746.x
  31. Lee KA, Min K, Lee NK, Chang KH, Cho SJ, Chung Won DC, Paik HD (2017) Antioxidant activity of sesame cake extracts obtaining using various ethanol extraction conditions. Korean J Food Sci Technol 49(3): 338-342. doi: 10.9721/KJFST.2017.49.3.338
  32. Yoon SK, Kim JH, Kim JH (1993) Studies on antioxidant activity of ethanol extracts from de- fatted perilla flour. Korean J Food Sci Technol 25(2): 160-164
  33. Son JY, Jang SH (2013) Physiological activities of enzyme hydrolysates in ethanol extracts from sesame, black sesame and perilla cake. Korean J Food Cookery Sci 29(4): 407-416. doi: 10.9724/kfcs.2013.29.4.407
  34. Rim A-Ram, Jung ES, Kim SY, Lee SC (2005) Effect of far-infrared irradiation and heat treatment on the antioxidant activity of extracts from defatted soybean meal. J Korean Soc Appl Biol Chem 48(4): 400-403
  35. 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(3): 404-411. doi: 10.11002/kjfp.2014.21.3.404
  36. Hong KH (2021) Antibacterial and antioxidant capabilities of cotton fabric finished by chestnut shell extract. Korean Association of Human Ecology 30(3): 475-483 https://doi.org/10.5934/kjhe.2021.30.3.475
  37. Kim KB, Yoo KH, Park HY, Jeong JM (2006) Antioxidative activities of commercial edible plant extracts distributed in Korea. J Korean Soc Appl Biol Chem 49(4): 328-333
  38. Jung TD, Shin GH, Kim JM, Oh JW, Choi SI, Lee JH, Cho ML, Lee SJ, Heo IY, Park SJ,Kim SU, Jung CS, Lee OH (2016) Changes in lignan content and antioxidant activity of fermented sesame (sesame indicum L.) by cultivars. J Korean Soc Food Sci Nutr 45(1): 143-148. doi:10.3746/jkfn.2016.45.1.143
  39. Yeo JY, Lee CH, Park SY (2021) Antioxidant effects of avocado seeds and seed husks as a potential natural preservative. Kor J Pharmacogn 52(1): 49-54. doi: 10.22889/KJP.2021.52.1.49
  40. Ju JC, Shin JH, Lee SJ, Cho HS, Sung NJ (2006) Antioxidative activity of hot water extracts from medicinal plants. J Korean Soc Food Sci Nutr 35(1):7-14. doi: 10.3746/jkfn.2006.35.1.007
  41. Choi SY, Kim SY, Hur JM, Choi HG, Sung NJ (2006) Antioxidant activity of solvent extracts from Sargassum thunbergii. J Korean Soc Food Sci Nutr. 35(2): 139-144. doi: 10.3746/jkfn.2006.35.2.139
  42. Kim SA, Kim BS, Ju JH (2015) Antioxidant activities of perilla frutescens britton seed extract and its inhibitory effects against major characteristics of cancer cells. J Korean Soc Food Sci Nutr 44(2): 208-215. doi: 10.3746/jkfn.2015.44.2.208
  43. Lee BB, Park SR, Han CS, Han DY, Park E, Park HR, Lee SC (2008) Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Viola mandshurica extracts. J Korean Soc Food Sci Nutr 37(4): 405-409. doi: 10.3746/jkfn.2008.37.4.405
  44. Reshma MV, Namitha LK, Sundaresan A, Challa Ravi Kiran (2012) Total phenol content, antioxidant activities and α-glucosidase inhibition of sesame cake extracts. J Food Biochem 37(6): 723-731. doi: 10.1111/j.1745-4514.2012.00671.x
  45. Amutha K, Godavari A (2016) Invitro-antidiabetic activity of n-butanol extract of sesamum indicum. Asian J Pharm Clin Res 9(4): 60-62
  46. Lee Rk. Kim MS, Lee YS, Lee MH, Lee JH, Sohn HY (2014) A comparison of the components and biological activities in raw and boiled red beans(phaseolus radiatus L). Korean J Micribiol Biotechnol 42(2): 162-169. doi: 10.4014/kjmb.1402.02006