Browse > Article
http://dx.doi.org/10.3746/jkfn.2002.31.3.367

Effect of Pretreatment Conditions on Effective Components of Extracts from Safflower (Carthamus tinctorius L.) Seed  

Kim, Jun-Han (Dept. of Food Science & Nutrition, Sangju National University)
Park, Jun-Hong (Uisong Medicinal Plant Experiment Station, Kyungpook Provincial A.T.A.)
Kim, Jong-Kuk (Dept. of Food Science & Nutrition, Sangju National University)
Lee, Jin-Man (Dept. of Herbs and Food Science, Kyongbuk College of Science)
Moon, Kwang-Deog (Dept. of Food Science & Technology, Kyungpook National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.3, 2002 , pp. 367-372 More about this Journal
Abstract
In order to utilize safflower seed effectively as a food material, it was processed at the conditions including roasting temperature/time of 170$\^{C}$/10 min to 210$\^{C}$/30 min, ethanol concentration of 0 to 100% (V/V) and enzyme hydrolysis with $\alpha$-amylase, $\beta$-amylase, amyloglucosidase and cellulase. Safflower seed extracts had the highest soluble solid content at the condition of 60% ethanol concentration, roasting at 190$\^{C}$ for 20 min and hydrolysis with amyloglucosidase. Total phenolic compounds increased with the ethanol concentration, showing the highest at the condition of 80% ethanol, roasting at 170$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. High level total flavonoid was observed at the condition of 80% ethanol, roasting at 210$\^{C}$ for 30 min and hydrolysis with amyloglucosidase. Safflower seed had sucrose as major free sugar as well as xylose and arabinose as minor free sugars. Organic acids in safflower seed included oxalic, citric, magic and fumaric acid. Serotonin I (N-[2-(5-hydroxy-1H-indo-1-3-yl)ethyl]ftrulamide) and serotonin II (N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide) as antioxidant compounds increased with ethanol concentration, showing the highest revel at 60% ethanol. Acacetin content increased with temperature and roasting time, with a maximum of 69.47 mg% at 210$\^{C}$ for 30 min.
Keywords
safflower seed; serotonin derivatives; acacetin; total phenolic compounds; total flavonoid;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Khan AR. 1929. Studies in indian oil seeds, No. 3. Carthamus tinctorious L. The types of safflower. Memoris Dept Agri India Bot Ser 18: 81-87
2 Kennedy WK, Unrau J. 1949. A rapid method for determine the oil content of safflower and sunflower seeds. Agron J 41: 93-95   DOI
3 An DK, Yuk CS. 1975. Present medical plants. Komoon Publishers, Seoul. p 358-359
4 Kee CH. 1993. The pharmacology of chinese herbs. CRC press, Seoul. p 249-250
5 Seo HJ, Kim JH, Kwak DY, Jeon SM, Ku SK, Lee JH, Moon KD, Choi MS. 2000. The effects of safflower seed powder and its fraction on bone tissue in rib-fractured rats during the recovery. Kor J Nutr 33: 411-420
6 Kim HJ, Jun BS, Kim SK, Cha JY, Cho YS. 2000. Polyphenolic compound content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctorious L.). J Kor Soc Food Sci Nutr 29: 1127- 1132
7 Baek NI, Bang MH, Song JC, Lee SY, Park NK. 1999. N- feruloylserotonin, antioxidative component from the seed of Carthamus tinctorious L. J Kor Soc Agric Chem Biotechnol 42: 366-368
8 Jeon SM, Kim JH, Lee HJ, Lee IK, Moon KD, Choi MS. 1998. The effects of Korean safflower (Carthamus tinctorious L.) seed powder supplementation diet on bone metabolism indices in rats during the recovery of rib fracture. Kor J Nutr 31: 1049-105
9 Roh JS, Sun WS, Oh SU, Lee JI, Oh WT, Kim JH. 1999. In vitro antioxidant activity of safflower (Carthamus tinctorius L.) seeds. Food Sci Biotechnol 8: 88-92
10 Moon KD, Back SS, Kim JH, Jeon SM, Lee MK, Choi MS. 2001. Safflower seed extract lowers plasma and hepatic lipids in rats fed high-cholesterol. Nutr Res 21: 895-904   DOI   ScienceOn
11 Levy RI. 1991. Cholesterol, lipoproteins, apoproteins and heart disease; present status and future prospects. Clin Chem 27: 653-662
12 Moo HY. 1993. Effects of levels of dietary safflower oil on copper and zinc utilization in growing rats. MS Thesis. Univ of Sookmyung
13 Lister CE, Lancaster JE, Sutton KH. 1994. Developmental changes in the concentration and composition of flavonoids in skin of a red and a green apple cultivar. J Sci Food Agric 64: 155-161   DOI   ScienceOn
14 Kim JH, Choi MS, Moon KD. 2000. Quality characteristics of bread prepared with the addition of roasted safflower seed powder. Kor J Postharvest Sci Technol 7: 80-83
15 Kim JH, Jeon SM, An MY, Ku SK, Lee JH, Choi MS, Moon KD. 1998. Effects of diet of korean safflower (Carthamus tinctorious L.) seed powder on bone tissue in rats during the recovery of rib fracture. J Kor Soc Food Sci Nutr 27: 698-704
16 Zhang HL, Nagatsu A, Watanabe T, Sakakibara J, Okuyama H. 1997. Antioxidative compounds isolated from safflower (Carthamus tinctorius L.) oil cake. Chem Pharm Bull 45: 1910-1914   DOI   ScienceOn
17 Nielsen SE, Dtagsted LO. 1998. Column-switching high- performance liquid chromatographic assay for determination of apigenin and acacetin in human urine with ultraviolet absorbance detection. J Chromatography B 713: 379- 386   DOI   ScienceOn
18 Wanasundara U, Amarowicz R, Shahidi F. 1994. Isolation and identification of an antioxidative component in canola. J Agric Food Chem 42: 1285-1290   DOI   ScienceOn
19 Kang GH. 2001. Antioxidative activity of phenolic compounds isoiated from safflower (Carthamus tinctorius L.) seeds. MS Thesis. Catholic University of Daegu
20 Nowak K, Kujawa R, Zadernowski R. 1992. Antioxidative and antibacterial properties of phenolic compounds in rapeseed. Fat Sci Technol 94: 149-152