Lee Jisu, Shin Youngjae
Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116 Korea.
Food Sci Biotechnol. 2023 Aug 26;33(5):1123-1133. doi: 10.1007/s10068-023-01412-z. eCollection 2024 Apr.
var. 'Antisperill' has stronger anti-inflammatory effects than the original cultivar (red perilla), but studies on its bioactive compounds are limited. This study aimed to evaluate the antioxidant compounds and activity of red perilla and 'Antisperill', as well as their processed products using freeze drying (FD) and microwave-assisted low temperature vacuum drying (MVD). Red perilla had higher antioxidant compounds and activities than 'Antisperill'. MVD showed significantly greater antioxidant properties than FD among the processed products. Isoegomaketone, studied for its anti-obesity, antioxidant, anti-inflammatory, and anticancer properties, was only found in 'Antisperill' and its processed products, with the highest content in 'Antisperill' MVD samples. This study highlights that 'Antisperill' contains various antioxidants, and MVD is the optimal drying method to preserve and enhance its antioxidant content. As a result, 'Antisperill' could potentially serve as a natural antioxidant with both anti-inflammatory and antioxidant functions.
变种“抗紫苏”比原始品种（红紫苏）具有更强的抗炎作用，但其生物活性化合物的研究有限。本研究旨在评估红紫苏和“抗紫苏”及其采用冷冻干燥（FD）和微波辅助低温真空干燥（MVD）的加工产品的抗氧化化合物和活性。红紫苏的抗氧化化合物和活性高于“抗紫苏”。在加工产品中，MVD的抗氧化性能明显优于FD。异莪术酮因其抗肥胖、抗氧化、抗炎和抗癌特性而被研究，仅在“抗紫苏”及其加工产品中发现，在“抗紫苏”MVD样品中的含量最高。本研究强调“抗紫苏”含有多种抗氧化剂，MVD是保存和提高其抗氧化含量的最佳干燥方法。因此，“抗紫苏”有可能作为一种具有抗炎和抗氧化功能的天然抗氧化剂。
