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한국식품과학회지
→ 한국식품과학회지2020 ; 52(6): 616-621
Changes in chemical stability and biological activities of sinapinic acid by heat treatment under different pH conditions
다양한 pH조건에서 가열처리에 의한 시나핀산의 화학 안정성 및 생리활성 변화
Yunseon Heo1 and Jungil Hong1,*
1Division of Applied Food System, College of Natural Science, Seoul Women's University
허윤선1 ·홍정일1,*
1서울여자대학교 자연과학대학 식품응용시스템학부
ABSTRACT
Sinapinic acid is a widely-distributed phenolic acid in various edible plants. In this study, changes in chemical stability and biological activities of sinapinic acid by heat treatment were evaluated at different pH values. The decomposition of sinapinic acid with heating at 95°C was accelerated at higher pH; the residual levels after 10 min of heating were 80, 45 and 24% at pH 6, 7 and 8, respectively. Levels of reactive oxygen species derived from sinapinic acid also increased after heating at pH 7 and 8. ABTS radical scavenging activities and ferric reducing antioxidant power of sinapinic acid were reduced significantly after heating at pH 7 and 8. The cytotoxic activity of sinapinic acid against HCT116 cells was significantly enhanced after heating at pH 8 with decreased glutathione levels. The results suggest that heat treatment causes changes in the chemical stability and biological activities of sinapinic acid, and such changes are more prominent at higher pH.
KEYWORD
sinapinic acid, heat treatment, antioxidant activity, cytotoxicity
한국식품과학회지 2020 Dec; 52(6): 616 - 621
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