Evaluation of Physicochemical Properties and Enhancement of Antioxidant Activities of Dioscorea batatas by Stepwise Steaming Process

Kang, Moon-Kyung; Kim, Jin-Sook; Kim, Gi-Chang; Choi, Song-Yi; Kim, Kyungmi

doi:10.17495/easdl.2015.12.25.6.1049

Cited by 5 publications

(1 citation statement)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Steaming, the process of using steam to cook an ingredient, has been frequently used for cooking SF in South Korea. Compared to other cooking methods that involve heating (boiling and blanching), steaming prevents the destruction of useful components in the ingredient [20]. Notably, this method is also advantageous as it increases the elution of such useful components, including minerals, trace elements, and polysaccharides, by inducing increases or decreases in the components [21].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Biological Activities and Phenolic Content between Fresh and Steamed Sargassum fusiforme in Different Extraction Solvents

et al. 2022

View full text Add to dashboard Cite

Sargassum fusiforme (SF), a perennial brown, is often steamed for consumption. SF contains many bioactive compounds; however, the effect of steaming these compounds is unknown. This study investigates phenolic component contents and antioxidant and antiaging activities of fresh (SF) and steamed (SSF) extracts in different solvents (95% ethanol, 95% methanol, hot water). Total polyphenol and flavonoid content was highest in SSF methanol (9.76 mg TAN/g) and SF methanol extracts (13.42 mg QUE/g). The DPPH radical scavenging activity was highest in SF methanol extracts (IC50 = 5.83 μg/μL), whereas the FRAP activity was higher in SSF extracts. Methanol SSF extract exhibited higher SOD, CAT, and APX activities. Collagenase inhibition activity was higher in all SSF extracts, whilst tyrosinase inhibition activity was highest in SSF methanol extract (30.5%). Analysis of phenolic compound contents revealed that 4-hydroxybenzoic acid content was highest in SF methanol extract, whilst steaming increased naringenin and naringin contents in ethanol extracts. Finally, antioxidant activity of both extracts showed a positive correlation with polyphenol content. Overall, these results suggested that SSF ethanol and methanol extract had higher phenolic component content and antioxidant and antiaging activities. Thus, SSF can be potentially used in health functional foods and cosmetic products.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Biological Activities and Phenolic Content between Fresh and Steamed Sargassum fusiforme in Different Extraction Solvents

et al. 2022

View full text Add to dashboard Cite

show abstract

Antioxidant and biological activities of untreated and steam-treated Corni fructus extracts

Gu¹,

Hong²

2018

Korean Journal of Food Preservation

View full text Add to dashboard Cite

The aim of this study was to investigate functional food material for the antioxidant and biological activities of untreated and steam-treated Corni fructus extracts in extraction solvents (through hot-water extraction, 50% ethanol extraction, and 50% methanol extraction). The yield of UCH (hot-water extract of untreated Corni fructus) was 47.45% and it was higher than those of extracts (13.20-27.18%) obtained by the other extraction methods. The total phenolic and flavonoid contents were 12.23 g/100 g (SCE, 50% ethanol extract of steam-treated Corni fructus) and 5.08 g/100 g (SCE), respectively, and the total sugar content was 71.32 g/100 g (SCH, hot-water extract of steam-treated Corni fructus). The main organic acid components of the extracts were oxalic acid, citric acid, malic acid, formic acid, and gallic acid. The DPPH and ABTS radical scavenging activities of SCE at 1,000 μg/mL were 72.37% and 43.15%, respectively. The ferric-reducing antioxidant power of SCE at 1,000 μg/mL was 689.49 μM. The extracts were investigated for their function in L-132, RAW 264.7, HeLa, and MCF-7 cell lines. The SCE performed better than the other extracts in terms of its protective effects against oxidative stress in L-132 cells and increased the production of NO. Further the SCE showed antitumor activities against HeLa and MCF-7 cancer cells. Therefore, the SCE extracts is a good functional food material for the prevention of woman disease. Therefore, in our study, the SCE extracts is good functional food material for the prevention of oxidant, immunological, and tumor related disease.

show abstract

Enhancing the Active Ingredients in Dried Ginger with Steaming Treatment and Optimizing Drying Conditions

Song,

Kim,

Cho

et al. 2023

JKFN

View full text Add to dashboard Cite

This study applies UPLC to quantify and compare the active ingredients in ginger, viz., gingerol and shogaol. Response surface methodology was then applied to optimize the manufacturing process of steam-dried ginger containing maximum active ingredients. The active ingredient contents of steamed ginger were analyzed and the DPPH and ABTS radical scavenging activities were compared. Shogaol showed higher antioxidant activity relative to its content. To determine the effect of steaming on the drying process, the active ingredient contents of dry ginger and steam-dried ginger were compared. The high contents of shogaol in steam-dried ginger were then used to optimize the manufacturing process. Drying temperatures (60, 70, 80°C, X1) and drying time (6, 8, 10 h, X2) were set as independent variables of the response surface methodology. Moisture contents, water activity, soluble solids, sucrose, glucose, and fructose contents, gingerol (6-, 8-, 10-), shogaol (6-, 8-, 10-), total polyphenol contents, total flavonoid contents, DPPH, and ABTS radical scavenging activity were set as the dependent variables measured to optimize the drying conditions. Our results showed that 10-gingerol, shogaol (6-, 8-, 10-), and ABTS radical scavenging activity are the ideal optimization variables, and 7.9 h at 68°C was the optimal drying condition. To verify the suitability of the model, the validation experiment determined the values within 95% of the predicted range. Our results indicate that it is possible to produce dried ginger with high antioxidant capacity.

show abstract

Evaluation of Physicochemical Properties and Enhancement of Antioxidant Activities of Dioscorea batatas by Stepwise Steaming Process

Cited by 5 publications

References 23 publications

Comparative Analysis of Biological Activities and Phenolic Content between Fresh and Steamed Sargassum fusiforme in Different Extraction Solvents

Comparative Analysis of Biological Activities and Phenolic Content between Fresh and Steamed Sargassum fusiforme in Different Extraction Solvents

Antioxidant and biological activities of untreated and steam-treated Corni fructus extracts

Enhancing the Active Ingredients in Dried Ginger with Steaming Treatment and Optimizing Drying Conditions

Contact Info

Product

Resources

About