Optimization of roasting conditions through antioxidant and anti-inflammatory activities of Yak-kong (Rhynchosia nulubilis)

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• 作者：Ae-Jung Kim
• 关键词：Yak ; kong (seomoktae) ; roasting ; response surface methodology ; antioxidant activity ; antiinflammatory activity
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：25
• 期：4
• 页码：1175-1182
• 全文大小：4,263 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456
• 卷排序：25

文摘

The effects of roasting conditions on the antioxidant activities and anti-inflammatory activities of roasted yak-kong were investigated using a second-order central composite design. The optimum conditions for DPPH radical scavenging ability (IC₅₀), ABTS radical scavenging activity (IC₅₀), total phenolic content (TPC), and oxygen radical absorbance capacity (ORAC) were at 111.47°C for 20.45 min, with the best values (DPPH, IC₅₀; 2.143 mg/mL, ABTS, IC₅₀; 1.775 mg/mL, TPC; 51.39mg tannic acid (TAE)/g, and ORAC; 6.89 μmoL trolox equivalents (TE)/g). The optimum conditions of nitric oxide (NO) production, prostaglandin E2 (PGE2) production, and tumor necrosis factor-α (TNF-α) were at 110.24°C for 21.18 min, yielding the best values (NO; 14.484 μM, PGE2; 3.433 mg/mL, and TNF-α; 3.818 ng/mL). Superimposed contour plots with regard to 7 variables indicated that the optimum roasting temperature and time were 110.88°C and 20.86 min. This result suggested that the optimally roasted yak-kong could replace coffee beans to provide potential bone health benefits to heavy coffee drinkers.