증숙 공정에 의한 마의 이화학적 특성 및 항산화 활성 (Evaluation of Physicochemical Properties and Enhancement ofAntioxidant Activities of Dioscorea batatasby Stepwise Steaming Process)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 25권 / 6호 / 1049 ~ 1057페이지
· 저자명 : 강문경, 김진숙, 김기창, 최송이, 김경미

초록

This study investigated the physicochemical properties of Dioscorea batatas for improvement of biological activities during a three-step steaming process, steaming 120℃ for 30 min and hot air drying at 60℃ 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 α-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 anti- diabetic drug, used as a positive control, α-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.

영어초록

This study investigated the physicochemical properties of Dioscorea batatas for improvement of biological activities during a three-step steaming process, steaming 120℃ for 30 min and hot air drying at 60℃ 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 α-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 anti- diabetic drug, used as a positive control, α-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.

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