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KMID : 1007520140230041286
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Food Science and Biotechnology
2014 Volume.23 No. 4 p.1286 ~ p.1293
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In vitro α-Glucosidase and Pancreatic Lipase Inhibitory Activities and Antioxidants of Samnamul (Aruncus dioicus) during Rehydration and Cooking
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Ahn Hae-cheon
Kim Jeong-ha
Kim Jung-In
Auh Joong-Hyuck
Choe Eun-Ok
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Abstract
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In vitro α-glucosidase and pancreatic lipase inhibitory activities of ethanol extracts of samnamul (dried young shoots of Aruncus dioicus) during rehydration (soaking, 30 min boiling, and re-soaking in water) and subsequent cooking at 180oC with/without perilla oil were determined for evaluation of its anti-diabetic and antiobesity potential. Polyphenol and flavonoid contents were monitored by spectrophotometry. Rehydration and boiling of samnamul reduced α-glucosidase and pancreatic lipase inhibitory activities as well as polyphenol and flavonoid contents, whereas soaking time did not have a significant effect. Of the rehydration and cooking processes, 30 min boiling was the most critical in reducing anti-diabetic and anti-obesity activities as well as antioxidant contents. Perilla oil addition improved α-glucosidase inhibitory activity, possibly through polyphenol addition. These results suggest that dietary intake of samnamul can reduce the risks of diabetes and obesity, and perilla oil can additionally improve its health benefits.
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KEYWORD
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α-glucosidase inhibitory activity, pancreatic lipase inhibitory activity, Aruncus dioicus, rehydration and cooking, antioxidant
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