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KMID : 1134820190480070718
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 7 p.718 ~ p.727
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Quality Characterization by Various Juice Extraction Method and Changes inPhysiological Activities by In Vitro Digestion of Angelica keiskei, Brassica oleracea, and Oenanthe javanica Vegetable Juices
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Lee Song-Min
Park Hye-Jung
Kim Hee-Sook
Kim Ji-Youn
Lee Sang-Hyeon
Jang Jeong-Su
Lee Mun-Hyon
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Abstract
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This study examined the quality characteristics of Angelica keiskei Koidz, Brassica oleracea var. acephala, and Oenanthe javanica DC. juices according to the extraction method, such as twin gear, single gear, and centrifugation. The juice quality characteristics were evaluated by the extraction yield and nutrient content. The highest juice extraction yield was obtained using the twin gear extraction method. Furthermore, three juices obtained by this method had the highest nutrient content from the same input amount. Therefore, the twin gear extraction method was selected as the optimal method. Next, the antioxidant and digestive enzyme activities of the extracted juices were investigated. All three juices exhibited a higher inhibitory effect on lipid peroxidation. Moreover, high protease activity was observed in B. oleracea juice, and the α-amylase activity was the highest in A. keiskei juice. Therefore, consumption of A. keiskei and B. oleracea juices may help digestion. In addition, the changes in the physiological activities of these juices were assessed after in vitro digestion. As a result, the total polyphenol content increased as digestion progressed, and the physiological activities, such as 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, reducing power, and angiotensin converting enzyme inhibitory activity, increased significantly after gastrointestinal digestion. Therefore, consuming these juices can increase the antioxidant activity in the body and improve bioavailability through structural changes and hydrolysis of the active ingredients as digestion progresses.
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KEYWORD
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green vegetable juice, antioxidative activity (AA), ACE inhibitory activity, in vitro digestion
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