Kim Bo Ram, Park Seung Soo, Youn Geum-Joung, Kwak Yeon Ju, Kim Mi Jeong
Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Korea.
Research Institute of GH Biofarm, Agricultural Corporation Gagopa Healing Food, 177, Samgye-ro, Naeseo-eup, Masanhoewon-gu, Changwon 51219, Korea.
Foods. 2020 Nov 12;9(11):1654. doi: 10.3390/foods9111654.
The purpose of this study was to develop a formulation of with improved health benefits by adding germinated wheat (GW) and herbal plant extract (HPE) using a response surface methodology (RSM). The central composite experimental design (CCD) was used to evaluate the effects of with added HPE (2-4%) and GW (10-20%) on total phenolic content (TPC), total flavonoid content (TFC), Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, gamma butyric acid (GABA) content, total color changes (△E), browning index (BI), water absorption index (WAI), and water solubility index (WSI). As a result of the CCD, the independent and dependent variables were fitted by the second-order polynomial equation, and the lack of fit for response surface models was not significant except in relation to WSI. The GABA content, TPC, and TEAC were more adequate for a linear model than for a quadratic model, and they might be affected by GW rather than HPE. Alternatively, the TFC, DPPH radical scavenging capacity, WAI, WSI, △E, and BI were fitted with quadratic models. The optimum formulation that could improve antioxidant and physicochemical properties was with 3.5% and 20% added HPE and GW, respectively.
本研究的目的是采用响应面法（RSM），通过添加发芽小麦（GW）和草本植物提取物（HPE）来开发一种具有更高健康益处的配方。采用中心复合实验设计（CCD）来评估添加2 - 4% HPE和10 - 20% GW对总酚含量（TPC）、总黄酮含量（TFC）、Trolox当量抗氧化能力（TEAC）、2,2 - 二苯基 - 1 - 苦基肼（DPPH）自由基清除能力、γ - 氨基丁酸（GABA）含量、总颜色变化（△E）、褐变指数（BI）、吸水指数（WAI）和水溶性指数（WSI）的影响。作为CCD的结果，自变量和因变量通过二阶多项式方程拟合，除了WSI外，响应面模型的失拟不显著。GABA含量、TPC和TEAC对线性模型的拟合比对二次模型更合适，它们可能受GW而非HPE的影响。另外，TFC、DPPH自由基清除能力、WAI、WSI、△E和BI用二次模型拟合。能改善抗氧化和物理化学性质的最佳配方分别是添加3.5% HPE和20% GW的配方。
