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KMID : 0613820080180101447
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Journal of Life Science
2008 Volume.18 No. 10 p.1447 ~ p.1454
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Effect of Heat Processing on Thermal Stability of Kudzu (Pueraria thumbergiana Bentham) Root Isoflavones
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Choi Sung-Won
Kim Kyung-Sun
Hur Nam-Yoon
Kim Dong-Sup
Ahn Soon-Cheol
Park Cheon-Suk
Kim Byung-Yong
Baik Moo-Yeol
Kim Dae-Ok
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Abstract
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Effect of heat processing on thermal stability of kudzu root isoflavone was investigated for future use such as various processed foods and functional foods. Kudzu root extracts were heated at 80, 100, 121, 140, 165, and 180℃ for up to 90 minutes before and after concentration, respectively. Changes in the amount of isoflavones were monitored using HPLC and thermal stability was investigated using Arrhenius equation. The amount of both daidzin and genistin decreased slightly during heating at 80, 100 and 121℃ but decreased significantly above 140℃. This indicated that daidzin and genistin are stable at temperatures near the boiling point of water. The degradation of both daidzin and genistin occurred in two steps and each step showed typical first order kinetic. The degradation rates were faster in the first step than the second step in both daidzin and genistin. Additionally, the degradation was accelerated when they heated after concentration compared to the sample heated before concentration. These results suggested that degradation of kudzu root isoflavone was highly dependent on both their concentration and heating temperature. This study provides the basic information on thermal stability of kudzu root isoflavones, which can be used for future processing of functional foods.
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KEYWORD
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HPLC, isoflavone, Pueraria thumbergiana Bentham, thermal stability
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