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KMID : 0380620200520060616
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 6 p.616 ~ p.621
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Changes in chemical stability and biological activities of sinapinic acid by heat treatment under different pH conditions
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Heo Yun-Seon
Hong Jung-Il
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Abstract
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Sinapinic acid is a widely-distributed phenolic acid in various edible plants. In this study, changes in chemical stability and biological activities of sinapinic acid by heat treatment were evaluated at different pH values. The decomposition of sinapinic acid with heating at 95oC was accelerated at higher pH; the residual levels after 10 min of heating were 80, 45 and 24% at pH 6, 7 and 8, respectively. Levels of reactive oxygen species derived from sinapinic acid also increased after heating at pH 7 and 8. ABTS radical scavenging activities and ferric reducing antioxidant power of sinapinic acid were reduced significantly after heating at pH 7 and 8. The cytotoxic activity of sinapinic acid against HCT116 cells was significantly enhanced after heating at pH 8 with decreased glutathione levels. The results suggest that heat treatment causes changes in the chemical stability and biological activities of sinapinic acid, and such changes are more prominent at higher pH.
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KEYWORD
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sinapinic acid, heat treatment, antioxidant activity, cytotoxicity
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