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KMID : 0380620150470040413
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 4 p.413 ~ p.418
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Antioxidant Activities of Cedrela sinensis Hydrolysates Prepared Using Various Enzymes
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Oh Min-Hui
Jang Hye-Lim
Lim Ye-Jin
Yoon Kyung-Young
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Abstract
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This study was conducted to analyze the functional component contents and antioxidant activities of Cedrela sinensis extracts hydrolyzed using four different enzymes. The yield of Viscozyme extract was the highest among the samples, and all enzymatic extracts, except for the commercial glucoamylase (AMG) extract, had significantly higher total polyphenol and flavonoids contents compared to the non-enzymatic extract (p<0.05). Viscozyme extract showed the highest 1,1-diphenyl- 2-picrylhydrazyl (DPPH) radical scavenging activity and Fe2+ chelating ability among the samples. All enzymatic extracts showed high>90% 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and there was no significant difference between the enzymatic and non-enzymatic extracts. The reducing power of the extracts using Shearzyme or Viscozyme was significantly higher than that of the other samples (p<0.05). Therefore, the results indicated that all enzymatic extracts (especially Viscozyme extract), except for the AMG extract, showed high antioxidant activity compared to the nonenzymatic extract. These result suggested that the enzymatic extracts of C. sinensis can be used in functional foods.
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KEYWORD
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Cedrela sinensis, enzymatic hydrolysis, antioxidant activity, polyphenol
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