KMID : 0881720170320060513
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Journal of Food Hygiene and Safety 2017 Volume.32 No. 6 p.513 ~ p.520
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Assessment of Nutritional Components, Carotenoid Content and Physiological Activity of Maize Hybrid for Grain ¡®Kangilok¡¯
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Lee Ki-Yeon
Kim Jai-Eun Hong Soo-Young Kim Tae-hee Park A-Reum Noh Hee-Sun Kim Si-Chang Park Jong-yeol Ahn Moon-Sub Kim Hee-Yeon
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Abstract
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This study was performed to provide basic data of ¡®Kangilok¡¯. The objective of this study was to investigate worth of 4 parts of maize hybrid for grain, ¡®Kangilok¡¯ for functional foods. The 4 parts are kernels, dehulled kernels, skin of kernels and cobs of ¡®Kangilok¡¯. We evaluated moisture, crude ash, crude lipid, crude protein, crude fiber and mineral content of ¡®Kangilok¡¯. The moisture of kernels, dehulled kernels, skin of kernels and cobs of ¡®Kangilok¡¯ were 11.27%, 12.40%, 9.45%, 8.85% and the crude ash were 1.26%, 0.73%, 3.19%, 1.42%. Each of the crude lipid were 3.84%, 2.69%, 8.59%, 0.46% and the crude protein were 9.40%, 9.96%, 12.10%, 2.80%. The crude fiber of kernels, dehulled kernels, skin of kernels and cobs of ¡®Kangilok¡¯ were 2.24%, 0.92%, 7.07%, and 33.51%. Among the mineral contents, Ca and K content of cobs were highest by 4.84 mg/100 g, 114.33 mg/100 g and Fe, Mn contents of skin of kernels were highest by 5.30 mg/100 g, 2.64 mg/100 g. Mg content of kernels was the highest by 27.42 mg/100 g. P content of kernels, dehulled kernels, skin of kernels and cobs were 1.20%, 0.96%, 2.41%, and 0.19%. It was performed test on anti-oxidative, anti-inflammatory activities of 60% ethanol extract from 4 parts of Kangilok. The anti-oxidative effect was measured by DPPH and ABTS radical scavenging activity. As a results, DPPH radical scavenging activity (10 mg/mL) was 72.59%~93.05% and ABTS radical scavenging activity (10 mg/mL) was 48.17%~79.88%. The anti-inflammatory effect was measured by ability to inhibit production nitric oxide (NO) in RAW264.7 cell. As a result, all the extract of 4 parts were showed significantly inhibitory effect on NO production. Carotenoid contents quantified by using HPLC. ¥â-Carotene of carotenoid was not analyzed in all the sample. Lutein and zeaxantin ware analyzed in kernels and skin of kernels.
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KEYWORD
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Proximate composition , Anti-oxidative effect , Anti-inflammatory effect , Carotenoid contents
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