Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

Inhibitory Effect of Perilla Sprouts Extracts on Oxidation of Perilla Oil

들깨유의 산화에 대한 들깨 발아 싹 추출물의 억제효과

  • Kim, Seok-Joong (Department of Food and Nutrition, Dongduk Women's University)
  • 김석중 (동덕여자대학교 식품영양학과)
  • Received : 2012.06.08
  • Accepted : 2012.06.22
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

During 10 days germination of perilla seeds for sprouts preparation, the changes of proximate composition and antioxidant activities were monitored, and the inhibitory effect of sprouts extracts on perilla oil oxidation was also studied. The moisture content in seeds(2.9%) was increased to 9.2% in sprouts at 10 days while crude ash content wasn't significantly. The crude fat and protein contents were reduced from 46.8% and 20.7% in seeds to 18.2% and 18.3% in sprouts, respectively, but reducing sugar and fiber contents increased from 2.2% and 14.8% to 12.8% and 22.4%, respectively. Compared with perilla leaf, sprouts at 10 days contained more fat, carbohydrate, reducing sugar, and fiber while less moisture, ash, and protein. Antioxidant activities during germination were increased and reached to maximum at 8 days in which Trolox equivalent antioxidant capacity(TEAC) based on DPPH and ABTS radical scavenging were 133.1 and 136.8 Trolox eq. mmol/kg, respectively, and ferric ion reducing power(FRAP) was 399.3 Fe(II) eq. mmol/kg. Polyphenol content(19.2 g/kg) was maximum at this stage, too. Perilla leaf showed similar TEAC but higher FRAP than the sprouts. When methanol extract of sprouts at 8 days was added to perilla oil, the oil oxidation was delayed in dose dependent manner. The induction time for oxidation was extended about 2.8 times by adding 2.5%(w/w) extract, that is, from 1.67 hr(control) to 4.62 hr. This induction time corresponded to 38% level of that of perilla oil containing 2.5% BHT.

들깨 종자를 10일 간 발아시키면서 얻어지는 싹에 대하여 일반성분 및 항산화력의 변화를 분석하였고, 들깨유 산화에 대한 싹 추출물의 억제효과를 조사하였다. 종자의 수분 함량(2.9%)은 발아 10일째 싹에서 9.2%로 증가하였으나 조회분 함량은 유의적인 변화가 없었다. 종자에서 46.8%와 20.7%이었던 조지방과 조단백질 함량은 발아 10일째 싹에서 각각 18.2%와 18.3%로 감소하였지만, 환원당과 조섬유 함량은 2.2% 및 14.8%에서 각각 12.8%와 22.4%로 증가하였다. 깻잎과 비교하면 10일째 싹은 조지방, 탄수화물, 환원당, 조섬유 함량이 더 높았고 수분, 조회분 및 조단백질 함량은 더 낮았다. 발아동안 항산화력은 증가하여 8일째에 최대치에 도달하였는데, DPPH와 ABTS 라디칼 소거능에 기반한 Trolox 당량 항산화력(TEAC)은 각각 133.1과 136.8 Trolox eq. mmol/kg이었으며, 3가 철이온 환원력(FRAP)는 399.3 Fe(II) eq. mmol/kg이었다. 폴리페놀 함량(19.2 g/kg)도 이 단계에서 가장 높았다. 한편, 깻잎은 발아 8일째의 싹과 유사한 TEAC를 보였으나 FRAP은 더 높았다. 발아 8일째 싹의 메탄올 추출물을 들깨유에 첨가 시 농도 의존적으로 산화가 억제되었는데, 대조 들깨유에서 1.67 hr이었던 산화유도기간이 2.5%(w/w) 추출물 첨가 들깨유에서는 4.62 hr로 나타나 들깨유의 산화 안정성이 약 2.8배 증가하였다. 이러한 산화유도기간은는 동일농도의 BHT 첨가구와 비교 시 약 38% 수준에 해당하였다.

Keywords

References

  1. S. T. Hong, S. Y. Son, C. W. Rho, K. H. Lee, J. H. Jueng, and J. S. Park, Variations of Protein and Oil Content and Fatty Acid Composition in Korea Perilla(Perilla ocymoides L.) Collections, Korean J. Intl. Agric., 15(4), 329 (2003).
  2. M. G. Choung, Comparison of Major Characteristics between Seed Perilla and Vegetable Perilla, Korean J. Crop. Sci. 50(S), 171 (2005).
  3. H. S. Shin and S. W. Kim, Lipid Composition of Perilla Seed, J. Am. Oil Chem. Soc,, 71(6), 619 (1994). https://doi.org/10.1007/BF02540589
  4. T. Narisawa, Y. Fukaura, K. Yazawa and C. Ishikawa, Colon Cancer Prevention with a Small Amount of Dietary Perilla Oil High in ${\alpha}$‐Linolenic Acid in an Animal Model, Cancer , 73(8), 2069 (1994). https://doi.org/10.1002/1097-0142(19940415)73:8<2069::AID-CNCR2820730810>3.0.CO;2-1
  5. M. de Lorgeril, S. Renaud, P. Salen, I. Monjaud, N. Mamelle, J. L. Martin, J. Guidollet, P. Touboul, and J. Delaye, Mediterranean ${\alpha}$-Linolenic acid-rich Diet in Secondary Prevention of Coronary Heart Disease, Lancet, 343(8911), 1454 (1994). https://doi.org/10.1016/S0140-6736(94)92580-1
  6. G. Zhao, T. D. Etherton, K. R. Martin, S. G. West, P. J. Gillies, and P. M. Kris-Etherton, Dietary ${\alpha}$-Linolenic Acid Reduces Inflammatory and Lipid Cardiovascular Risk Factors in Hypercholesterolemic Men and Women, J. Nutr., 134(11), 2991 (2004). https://doi.org/10.1093/jn/134.11.2991
  7. N. Yamamoto, M. Saitoh, A. Moriuchi, M. Nomura, and H. Okuyama, Effect of Dietary ${\alpha}$-Linolenate/linoleate Balance on Brain Lipid Compositions and Learning Ability of Rats. J. Lipid Res., 28(2), 144 (1987).
  8. I. H. Kim, M. H. Kim, Y. E. Kim and Y. C. Lee, Oxidative Stability and Extraction of Perilla Seed Oil with Supercritical Carbon Dioxide. Food Sci. Biotechnol., 7(3), 177 (1998).
  9. C. K. Kim, G. S. Song, and Y. J. Kwon, Studies on the Isolation of Antioxidative Components of Perilla Oil, Korean J. Food Sci. Technol., 26(6), 690 (1994).
  10. K. A. Shin, Y. S. Ko, and Y. C. Lee, Antioxidative Effects and Characteristics of Methanol Extracts from Perilla Oils Roasted for Different Time, Korean J. Food Sci. Technol., 30(5), 1045 (1998).
  11. Y. E. Kim, I. H. Kim, and Y. C. Lee, Effects of Roasting Process and Antioxidants on Oxidative Stability of Perilla Oils. Korean J. Food Sci. Technol. 29(2), 379 (1997).
  12. O. S. Yi and H. K. Shin, Antioxidative Effect of Ascorbic Acid Solubilized via Reversed Micelle in Perilla Oil, Korean J. Food Sci. Technol., 21(5), 706 (1989)
  13. M. J. Han and H, Y. Im, Antioxidant Effect of Ether and Ethylacetate Fractions of Pueraria thunbergiana Extract on Perilla Oil, Korean J. Soc. Food Sci., 15(2), 20 (1999).
  14. G. Y. Kim, P. S. Park, W. W. Kang, M. R. Park, and J. K. Kim, Effect for Oxidation Stability of Refined Perilla Oil Use in Extract of Black Rice(Oryza sativa L.), Korean J. Post Harvest Sci. Technol. Agric. Products, 4(3), 311 (1997).
  15. C. K. Kim, G. S. Song, Y. J. Kwon, I. S. Kim, and T. K. Lee, The Effect of Germination of Perilla Seed on the Oxidative Stability of the Oil, Korean J. Food Sci. Technol., 26(2), 178 (1994).
  16. D. S. Chung and H. K. Kim, Changes of Protein and Lipid Composition during Germination of Perilla flutescens Seeds, Korean J. Life Sci ., 8(3), 318 (1998).
  17. C. Vidal-Valverde, J. Frias, I. Sierra, I. Blazquez, F. Lambein, and Y. Kuo, New Functional Legume Foods by Germination, Effect on the Nutritive Value of Beans, Lentils and Peas. Eur. Food Res. Technol., 215(6), 472 (2002). https://doi.org/10.1007/s00217-002-0602-2
  18. J. W. Fahey, Y. Zhang, and P. Talalay, Broccoli Sprouts, an Exceptionally Rich Source of Inducers of Enzymes that Protect against Chemical Carcinogens. Proc. Natl. Acad. Sci., USA, 94(19), 10367 (1997). https://doi.org/10.1073/pnas.94.19.10367
  19. Q. Lv, Y. Yang, Y. Zhao, D. Gu, D. He, A. Yili, Q, Ma, Z, Cheng, Y. Gao, H. A. Aisa, and Y. Ito, Comparative Study on Separation and Purification of Isoflavones from the Seeds and Sprouts of Chickpea by HSCCC. J. Liq. Chromatogr. Relat. Technol., 32(19), 2879 (2009). https://doi.org/10.1080/10826070903297277
  20. J. S. Kum, B. K. Choi, H. Y. Lee, and J. D. Park, Physicochemical Properties of Germinated Brown Rice. Korean J . Food Preserv. 11(2), 182 (2004).
  21. P. Pasko, H. Barton, P. Zagrodzki, S. Gorinstein, M. Folta, and Z. Zachwieja, Anthocyanins, Total Polyphenols and Antioxidant Activity in Amaranth and Quinoa Seeds and Sprouts During Their Growth. Food Chem., 115(3), 994 (2009) https://doi.org/10.1016/j.foodchem.2009.01.037
  22. P. Y. Lin and H. M. La, Bioactive Compounds in Legumes and Their Germinated Products. J. Agric. Food Chem., 54(11), 3807 (2006). https://doi.org/10.1021/jf060002o
  23. S. J. Kim and M. H. Cho, Melatonin and Polyphenol Contents in Some Edible Sprouts(Alfalfa, Chicory, Rape, Red Kale and Sunflower), J. Food Sci. Nutr., 16(2), 184 (2011).
  24. AOAC, "Official Method of Analysis of AOAC", 17th ed. p. 1, International Association of Official Analytical Communities, Gaithersburg, MD, USA (2000).
  25. B. S. No, S. J. Kim, Y. S. Kim, G. G. Lee, and J. H. Lee, "Food Analysis", p. 124, Suhaksa, Seoul, Korea (2008).
  26. W. Brand-Williams, M. E. Cuvelier and C. Berset, Use of a Free Radical Method to Evaluate Antioxidant Activity, LWT-Food Sci. Technol., 28(1), 25 (1995). https://doi.org/10.1016/S0023-6438(95)80008-5
  27. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans, Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorizing Assay, Free Rad. Biol. Med., 26(9-10), 1231 (1999). https://doi.org/10.1016/S0891-5849(98)00315-3
  28. I. F. Benzie and J. J. Strain, The Ferric Reducing Ability of Plasma(FRAP) as a Measure of Antioxidant Power, The FRAP Assay. Anal. Chem., 239(1), 706 (1996).
  29. H. S. Seong, Studies on the Constituents of Korean Native Perillas, J. Korean Soc. Food Nutr., 5(1), 69 (1976).
  30. J. D. Bewley and N. Black, "Physiology and Biochemistry of Seeds in Relation to Germination", vol I. p. 200, Springer-Verlag, New York, NY, USA (1983).
  31. P. K. J. P. D. Wanasundara, F. Shahidi, and M. E. Brosnan, Changes in Flax(Linum usitatissmum) Seed Nitrogenous Compounds during Germination, Food Chem., 65(3), 289 (1999). https://doi.org/10.1016/S0308-8146(98)00176-9
  32. S. Jood, B. M. Chauhan, and A. C. Kapoor, Contents and Digestibility of Carbohydrates of Chickpea and Black Gram as Affected By Domestic Processing and Cooking. Food Chem., 30(2), 113 (1988). https://doi.org/10.1016/0308-8146(88)90149-5
  33. L. Meng, Y. F. Lozano, E. M. Gaydou, and B. Li, Antioxidant Activities of Polyphenols Extracted From Perilla flutescens Varieties, Molecules, 14(1), 133 (2008). https://doi.org/10.3390/molecules14010133
  34. U. M. Lanfer-Marquez, R. M. C. Barros, and P. Sinnecker, Antioxidant Activity of Chlorophylls and Their Derivatives, Food Res. Int'l., 38(8-9), 885 (2005). https://doi.org/10.1016/j.foodres.2005.02.012