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KMID : 0881720180330060500
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 6 p.500 ~ p.509
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Assessment of Nutritional Components, Antioxidant Contents and Physiological Activity of Purple Corn Husk and Cob Extracts
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Lee Ki-Yeon
Kim Tae-hee
Kim Jai-Eun
Park A-Reum
Noh Hee-Sun
Kim Si-Chang
Ahn Moon-Sub
Kim Hee-Yeon
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Abstract
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The objective of this study was to investigate the worth of extract husk and cobs of the Seakso 1(EHCS) for the functional foods. We aimed to investigate the proximate composition, fatty acids, amino acids, antioxidant active substance contents, antioxidant activity, inhibitory activity of the α-amylase and α-glucosidase. The proximate composition of the EHCS have represented 6.90% moisture, 7.31% crude ash, 0.52% crude fat and 7.07% crude protein. Among the 17 kinds of amino acids that were analyzed in thd EHCS, the glutamic acid was the highest, with 736.08 mg/100g. The fatty acids detected in the EHCS were palmitic acid oleic acid and linoleic acid. The proportion of the unsaturated fatty acids was 83.33%. We determined the contents of the antioxidant active substance by the total polyphenol and flavonoid. The total polyphenol and flavonoid contents were 99.87 mg/g and 25.02 mg/g, respectively. The antioxidative activity of the EHCS were determined using a DPPH and ABTS assay. In the antioxidative activity determination, the DPPH and ABTS radical scavenging activities were 95.62% (1,000 μg/mL) and 92.00% (10,000 μg/mL), respectively. The inhibitory activity of α-amylase and α-glucosidase (10 mg/mL) were 95.86% and 76.92%, respectively. These results suggest that the EHCS could be potentially used as a resource for the bioactive materials for health functional foods.
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KEYWORD
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Purple corn, Anthocyanin, Fatty acids, Amino acids, Anti-oxidative, Anti-diabetes
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