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KMID : 0903520050480040400
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2005 Volume.48 No. 4 p.400 ~ p.403
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Effect of Far-Infrared Irradiation and Heat Treatment on the Antioxidant Activity of Extracts from Defatted Soybean Meal
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Rim A-Ram
Jung Eun-Sil
Kim So-Young
Lee Seung-Cheol
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Abstract
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The effect of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from defatted soybean meal (DSM) was evaluated. DSM were placed in pyrex petri dishes (8.0 cm diameter) and irradiated at 150oC for 5, 10, 15, 20, 40 or 60 min with a FIR heater or simple heater. After FIR irradiation or simple heat treatment at same conditions, methanol extracts of DSM were prepared and total phenol contents (TPC), radical scavenging activity (RSA) and reducing power of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When DSM were FIR-irradiated at 150oC for 15 min, the values of TPC, RSA, and reducing power of the extracts increased from 31.62 mg/ml to 57.51 mg/ml, 11.6% to 53.1%, and 0.068 to 0.147, respectively, compared to the untreated controls. Simple heat treatment of DSM under the same conditions (150oC for 15 min) also increased the TPC, RSA, and reducing power of the extracts from to 58.04 mg/ml, 65.2% and 0.160, respectively. The results indicated that appropriate FIR-irradiation or heat treatment on DSM increased the antioxidant activities of methanolic extracts.
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KEYWORD
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Defatted soybean meal, far-infrared, heat treatment, antioxidant activity
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