Changes in solvent-specific antioxidant activities of plant-derived sources in a gelatinized potato starch matrix; [호화감자전분매트릭스에서식물유래원료의용매특이적항산화활성변화]

초록

This study investigated how interactions between plant-derived antioxidant sources and a gelatinized potato starch matrix influence antioxidant polarity, solvent extractability, and activity. Carrot, purple sweet potato, and cacao powders were classified as polar, turmeric as amphiphilic, and ginger as non-polar. Antioxidant activity was assessed using the Folin-Ciocalteu, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays following extraction with water, ethanol, and hexane. Within the potato starch matrix, polar sources showed 103-363% increases in ethanol-extractable antioxidant activity, whereas cacao exhibited substantial increases in both water and ethanol extracts. Turmeric showed the greatest increases in ethanol extracts, with activities increasing to 439, 285, and 617% for the respective assays. Ginger, despite its non-polar nature, exhibited increased activities even in water extracts. These effects were attributed to inclusion or non-inclusion complex formation between amylose and antioxidants. The findings indicate that starch-antioxidant interactions can alter antioxidant polarity and solvent affinity, thereby modulating antioxidant activity. © The Korean Society of Food Science and Technology.

키워드