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http://dx.doi.org/10.13103/JFHS.2018.33.6.500

Assessment of Nutritional Components, Antioxidant Contents and Physiological Activity of Purple Corn Husk and Cob Extracts  

Lee, Ki Yeon (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
Kim, Tae hee (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
Kim, Jai Eun (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
Park, A-Reum (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
Noh, Hee Sun (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
Kim, Si Chang (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
Ahn, Mun Seob (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
Kim, Hee Yeon (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services)
Publication Information
Journal of Food Hygiene and Safety / v.33, no.6, 2018 , pp. 500-509 More about this Journal
Abstract
The objective of this study was to investigate the worth of extract husk and cobs of the Seakso 1 (EHCS) for the functional foods. We aimed to investigate the proximate composition, fatty acids, amino acids, antioxidant active substance contents, antioxidant activity, inhibitory activity of the ${\alpha}-amylase$ and ${\alpha}-glucosidase$. The proximate composition of the EHCS have represented 6.90% moisture, 7.31% crude ash, 0.52% crude fat and 7.07% crude protein. Among the 17 kinds of amino acids that were analyzed in thd EHCS, the glutamic acid was the highest, with 736.08 mg / 100 g. The fatty acids detected in the EHCS were palmitic acid oleic acid and linoleic acid. The proportion of the unsaturated fatty acids was 83.33%. We determined the contents of the antioxidant active substance by the total polyphenol and flavonoid. The total polyphenol and flavonoid contents were 99.87 mg/g and 25.02 mg/g, respectively. The antioxidative activity of the EHCS were determined using a DPPH and ABTS assay. In the antioxidative activity determination, the DPPH and ABTS radical scavenging activities were 95.62% ($1,000{\mu}g/mL$) and 92.00% ($10,000{\mu}g/mL$), respectively. The inhibitory activity of ${\alpha}-amylase$ and ${\alpha}-glucosidase$ (10 mg/mL) were 95.86% and 76.92%, respectively. These results suggest that the EHCS could be potentially used as a resource for the bioactive materials for health functional foods.
Keywords
Purple corn; Anthocyanin; Fatty acids; Amino acids; Anti-oxidative; Anti-diabetes;
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Times Cited By KSCI : 6  (Citation Analysis)
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