Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Pretreatment Conditions on Effective Components of Extracts from Safflower (Carthamus tinctorius L.) Seed

전처리조건이 홍화씨 추출물의 유효성분 함량에 미치는 영향

  • 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)
  • 김준한 (상주대학교 식품영양학과) ;
  • 박준홍 (경북농업기술원 의성약초시험장) ;
  • 김종국 (상주대학교 식품영양학과) ;
  • 이진만 (경부과학대학 약용식품과) ;
  • 문광덕 (경북대학교 식품공학과)
  • Published : 2002.06.01

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.

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