Changes in 4'-O-methylpyridoxine (ginkgotoxin) and antioxidant activity in ginkgo biloba seeds in different cooking conditions
- 주제(키워드) 4'-O-methylpyridoxine , Antioxidant activity , Ginkgo biloba seeds , Ginkgotoxin
- 등재 SCOPUS, KCI등재
- 발행기관 Korean Society of Food Science and Technology
- 발행년도 2017
- URI http://www.dcollection.net/handler/ewha/000000156247
- 본문언어 한국어
- Published As http://dx.doi.org/10.9721/KJFST.2017.49.5.532
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
The purpose of this study was to examine the best cooking condition to decrease 4'-O-methylpyridonxine (MPN, ginkgotoxin) and increase the antioxidative effect. We also examined the change in color of ginkgo biloba seeds after different cooking methods and times. MPN content was decreased with an increase in the cooking time. For the reduction of MPN content, the most efficient cooking method was pan-frying. In particular, MPN content was largely reduced after 8 min of pan-frying. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity and total flavonoid content were increased after 11 min of pan-frying and this level was maintained until 14 min. The total phenolic compound content was maintained for up to 30 min by steaming and 11 min by pan-frying. Therefore, the optimum condition was established by pan-frying from 8 to 11 min.
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