Browse > Article
http://dx.doi.org/10.20878/cshr.2016.22.8.27

Nutrition Components and Physicochemical Properties of Acer termentosum Maxim. Leaf  

Park, Sung Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University, Research Institute of Biomaterial, Hallym Polytechnic University)
Shin, Eon Hwan (Dept. of Hotel Service & Culinary Arts, Ulsan College)
Kim, Dong Ho (Dept. of Baking Technology, Hyejeon College)
Rha, Young-Ah (Dept. of Food Technology and Service, Eulji Univrsity)
Publication Information
Culinary science and hospitality research / v.22, no.8, 2016 , pp. 27-38 More about this Journal
Abstract
This study examined the nutrient components and physicochemical properties of Acer termentosum Maxim. leaf as a natural health food source. To accomplish this purpose, the general and antioxidative contents of Acer termentosum Maxim leaf were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 53.6%, 24.3%, 3.5%, and 3.5%, respectively. Caloric content of Acer termentosum Maxim was 246.5 kcal, while total dietary fiber was 46.7%. Regarding mineral contents, K was the most abundant mineral, followed by Ca, Mg, and P. Therefore, Acer termentosum Maxim is an alkali material. Total phenol contents of the 70% ethanolic extracts of Acer termentosum Maxim was $116.35{\pm}1.4mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $20.3{\pm}1.23mg\;RE/g$. The antioxidative activities of Acer termentosum Maxim. were significantly increased in a dose dependent manner on DPPH(1,1-Diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP (ferric reducing antioxidant power) activity, reducing power. It is expected that follow up study of Acer termentosum Maxim through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.
Keywords
Acer termentosum Maxim. leaf; nutrients; antioxidant activity; total phenolics; health food;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 Li, H., Choi, Y. M., Lee, J. S., Park, J. S., Yeon, K. S., & Han, C. D. (2007). Drying and antioxidant characteristics of the shiitake(Lentinus edodes) mushroom in a conveyer-type far-infrared dryer. J Korean Soc Food Sci Nutr, 36(2), 250-254.   DOI
2 Moreno, M. I. N., Isla, M. I. N., Sampietro, A. R., & Vattuone, M. A. (2000). Comparison of the free radical scavenging activity of propolis from several region of Argentiana. J Enthropharmacology, 71(1-2), 109-114.   DOI
3 Middleton, E. J., & Kandaswami, C. (1994). Potential health promoting properties of citrus flavonoids. Food Technol, 48(11), 115-119.
4 Pietta, P. G. (2000). Flavonoids as antioxidants. J Nat Prod, 63(7), 1035-1042.   DOI
5 Park, S. H., & Han, J. H. (2003). The effects of uncooked powdered food on nutrient intake, serum lipid level, dietary behavior and health index in healthy women. J Nutr, 36(1), 49-63.
6 Park, S. J., Lee, D. W., Park, S. H., & Rha, Y. A. (2016). Quality Characteristics of Cirsium setidens.
7 Park, S. J., Lee, D. W., Park, S. H., & Rha, Y.-A. (2016). Quality characteristics of Cirsium setidens Nakai by different drying method. Culinary Science and Hospitality Research, 22(2), 104-114.   DOI
8 Rha, Y. A., Choi, M. S., & Park, S. J. (2014). Antioxidant and anti-adipogenic effects of fermented Rhus verniciflua. Culinary Science and Hospitality Research, 20(3), 137-147.   DOI
9 Seo, M. W., Jeong, S. I., Shin, C. G., & Ju, Y. S. (2003). The morphological standard and isolation and structure elucidation of radical scavengers from Chrysanthemum indicum L. Korean J Herbology, 18(1), 133-144.
10 Shin, D. B., Lee, D. W., Yang, R., & Kim, J. A. (2006). Antioxidative properties and flavonoids contents of matured Citrus peel extracts. Food Sci Biotechnol, 15(3), 357-362.
11 Shin, I. C., Sa, J. H., Shim, T. H., & Lee, J. H. (2006). The physical and chemical properties and cytotoxic effects of Acer tegmentosum Maxim. extracts. J Korean Soc Appl Biol Chem, 49(4), 322-327.
12 Custodio, L., Ferreira, A. C., Pereira, H., Silvestre, L., Vizetto-Duarte, C., Barreira, L., & Varela, (2012). The marine halophytes Carpobrotus edulis L. and Arthrocnemum macrostachyum L. are potential sources of nutritionally important PUFAs and metabolites with antioxidant, metal chelating and anticholinesterase inhibitory activities. J Bot Mar, 55(3), 281-288.
13 Duval, B., & Shetty, K. (2001). The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed andise root extract. J Food Biochem, 25(5), 361-377.   DOI
14 Goldberg, I. (1994). Functional Foods. Chapman & Hall Press. New York. NY. USA. pp. 3-550.
15 Gutfinger, T. (1981). Polyphenols in olive oils. JAOCS, 58(11), 966-967.   DOI
16 Jayaprakasha, G. K., Singh, R. P., & Sakariah, K. K. (2001). Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem 73(3):285-290.   DOI
17 Heijnen, C. G., Haenen, G. R., van Acker, F. A., van der Vijgh, W. J., & Bast, A. (2011). Flavonoids as peroxynitrite scavengers: The role of the hydroxyl groups. Toxicol In Vitro, 15(1), 3-6.   DOI
18 Han, S. M. (2001). Studies on the functional components and cooking aptitude for medicinal tea of Chrysanthemum indicum L. MS Thesis, Sejong University, Seoul, Korea.
19 Hur, J. M., Jun, M., Yang, E. J., Choi, S. H., Park, J. C., & Song, K. S. (2007). Isolation of isoprenoid compounds from the stems of Acer tegmentosum Max. Kor J Pharmacogn, 38(1), 67-70.
20 Jeong, J. W., Lee, Y. C., Jung, S. W., & Lee, K. M. (1994). Flavor components of citron juice as affected by the extraction method. Korean J Food Sci Technol, 26(6), 709-712.
21 Bae, S. M., Kim, J. H., Cho, C. W., Jeong, T. J., Ha, J. U., & Lee, S. C. (2001). Effect of microwave treatment on the antioxidant activity of rice processed by-products. J Korean Soc Food Sci Nutr, 30(6), 1026-1032.
22 Kim, E. Y., Baik, I. H., Kim, J. H., Kim, S. R., & Rhyu, M. R. (2004). Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol, 36, 333-338.
23 Hong, B. K., Eom, S. H., Lee, C. O., Lee, J. W., Jeong, J. H., Kim, J. K., Cho, D. H., Yu, C. Y., Kwon, Y. S., & Kim, M. J. (2007). Biological activities and bioactive compounds in the extract of Acer tegmentosum Maxim. stem. Korean J Medicinal Corp Sci, 15(4), 296-303.
24 Biglari, F., AlKarkhi, A. F., & Easa, A. M. (2008). Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chem, 107(4), 1636-1641.   DOI
25 Choi, M. S., Do, D. H., & Choi, D. J. (2002). The effect of mixing beverage with Aralia continentalis Kitagawa root on blood pressure and blood constituents of the diabetic and hypertensive elderly. Korean J Food & Nutr, 15(2), 165-172.
26 Bashan, N., Kovsan, J., Kachko, I., Ovadia, H., & Rudich, A. (2009). Positive and negative regulation of insulin signaling by reactive oxygen and nitrogen species. Physiol Rev, 89(1), 21-71.
27 Cappuccio, F. P., & MacGregor, G. A. (1991). Does potassium supplementation lower blood pressure? A meta-analysis of published trials. J Hypertens, 9(5), 465-473.   DOI
28 Cha, W. S., Kim, C. K., & Kim, J. S. (2002). On the development of functional health beverages using Citrus reticulate, Ostrea glgas. Korean J Biotechnol Bioeng, 17(5), 503-507.
29 AOAC. (1990). Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C., USA.
30 Cho, Y. J., Ju, I. S., Kim, B. C., Lee, W. S., Kim, M. J., Lee, B. G., An, B. J., Kim, J. H., & Kwon, O. J. (2007). Biological activity of Omija (Schizandra chinensis Baillon) extracts. J Korean Soc Appl Biol Chem, 50(3), 198-203.
31 Choi, K. S., & Lee, H. Y. (1999). Characteristics of useful components in the leaves of Baechohyang (Agastache rugosa O. Kuntze). J Korean Soc Food Sci Nutr, 28(2), 326-322.
32 Waldron, K. W., Parr, A. J., Ng, A., & Ralph, J. (1996). Cell wall esterified phenolic dimers: Identification and quantification by reverse phase high performance liquid chromatography and diode array detection. Phytochem Anal, 7(6), 305-312.   DOI
33 AOAC. (1996). Official Methods of Analysis. 16th ed., Intl. Association of Official Analytical Communities, Gaithersburg, MD, USA, p. 71-73.
34 Stagos, D., Portesis, N., Spanou, C., Mossialos, D., Aligiannis, N., Chaita, E., Panagoulis, C., Reri, E., Skaltsounis, L., Tsatsakis, A. M., & Kouretas, D. (2012). Correlation of total polyphenolic content with antioxidant and antibacterial activity of 24 extracts from Greek domestic lamiaceae species. Food Chem Toxicol, 50(11), 4115-4124.   DOI
35 Surh, J. H., Kim, J. O., Kim, M. H., Lee, J. C., Lee, B. Y., Kim, M. Y., Yang, H. W., Yun, H. W., & Jeong, H. R. (2009). Nutritional properties, as food resource for menu development, of cubed snailfish, shaggy sea raven, and two kinds of wild vegetables that are staple products in Samcheok. Korea J Food Cookery Sci, 25(6), 690-702.
36 Suter, P. M. (1998). Potassium and hypertension. Nutr Rev, 56(5), 151-153.
37 Que, F., Mao, L., Zhu, C., & Xie, G. (2006). Antioxidant properties of Chineses yellow wine, its concentrate, and volatiles. LWT-Food Sci Technol, 39(2), 111-117.   DOI
38 Yang, S. E., & Jin, S. Y. (2013). Antioxidant activity and quality characteristics of Jeonbyeong.
39 Yang, S.-E., & Jin, S.-Y. (2013). Antioxidant activity and quality characteristics of Jeonbyeong added Cedrela sinensis powder. Culinary Science and Hospitality Research, 19(4), 279-290.   DOI
40 Kim, J. H., Park, J. H., Park, S. D., Choi, S. Y., Seong, J. H., & Moon, K. D. (2002). Preparation and antioxidant activity of health drink with extract powders from safflower seed. Korean J Food Sci Technol, 34(4), 617-624.
41 Kwon, H. N., Park, J. R., & Jeon, J. R. (2008). Antioxidative and hepatopretective effects of Acer tegmentosum M. extracts. J Korean Soc Food Sci Nutr, 37(11), 1389-1394.   DOI