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KMID : 1007520200290111563
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Food Science and Biotechnology
2020 Volume.29 No. 11 p.1563 ~ p.1571
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Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food
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Yun Ye-Rang
Oh Su-Jin
Lee Min-Jung
Choi Yun-Jung
Park Sung-Jin
Lee Mi-Ai
Min Sung-Gi
Seo Hye-Young
Park Sung-Hee
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Abstract
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Moringa oleifera leaf (ML) is rich in vitamins and minerals, specially abundant calcium, therefore it is widely used as a calcium supplement for food. This study aimed to investigate the antioxidant activity and calcium bioaccessibility of M. oleifera leaf hydrolysate (MLH) as a calcium supplement for kimchi. MLH was prepared under three different proteases, two different protease contents, and three different incubation times. Total phenol content (TPC), total flavonoid content (TFC), and antioxidant activities were investigated. Cellular activity and calcium bioaccessibility were also investigated. The highest calcium level of MLH was observed in 3% Protamex treatment for 4 h. TPC, TFC, and antioxidant activities of MLH in Protamex and Alcalase treatments were higher than those in Flavourzyme treatment (p?
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KEYWORD
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Antioxidant activity, Alkaline phosphatase activity, Bioaccessibility, Calcium, Moringa oleifera leaf hydrolysate, Protease
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