Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Evaluation of Physicochemical Properties and Enhancement of Antioxidant Activities of Dioscorea batatas by Stepwise Steaming Process

증숙 공정에 의한 마의 이화학적 특성 및 항산화 활성

  • Kang, Moon-Kyung (Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction) ;
  • Kim, Jin-Sook (Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction) ;
  • Kim, Gi-Chang (Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction) ;
  • Choi, Song-Yi (Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction) ;
  • Kim, Kyung-Mi (Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction)
  • 강문경 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김기창 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최송이 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2015.11.09
  • Accepted : 2015.12.15
  • Published : 2015.12.31
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Abstract

This study investigated the physicochemical properties of Dioscorea batatas for improvement of biological activities during a three-step steaming process, steaming $120^{\circ}C$ for 30 min and hot air drying at $60^{\circ}C$ for 8 hrs. Samples were extracted with 70% ethanol and analyzed for free sugars, and organic acids were analyzed by HPLC. The DPPH & ABTS radical scavenging activities, crude saponin, water binding capacity, oil absorption, and ${\alpha}$-glucosidase activity were measured. The major free sugars in all samples were fructose, maltose, and sucrose, and the free sugar contents increased to 157~235% after the three-step steaming process compared to the control. Organic acid contents of samples treated by steaming increased to greater than 55.8 mg/100g. The ABTS radical scavenging activity significantly increased with repeated steaming process, especially after the three-step process. As the time of steaming process increased, DPPH radical scavenging activity increased from 26.99% fresh Dioscorea batatas to 80.46~97.79% after the three-step process. Crude saponin content increased rapidly as steaming time increased, but decreased after the three-step process steaming process. The water-binding capacities of the samples treated by steaming process were higher than that of the control, whereas oil absorption decreased as steaming time increased. From the results, steaming process could be suggested as beneficial for controlling fat intake. Compared to acarbose, a known antidiabetic drug, used as a positive control, ${\alpha}$-glucosidase inhibitory activity of samples treated by two-step steaming was among the samples. The results suggest that Dioscorea batatas treated by steaming process has antioxidative and anti-diabetis activities and can be used as a natural health product.

Keywords

References

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