Kim Hanbi, Kim Mina, Oh Sangnam, Hwang Yujin, Choe Jeong-Sook
Division of Functional Food and Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Jeonbuk 55365, Korea.
Department of Functional Food and Biotechnology, Jeonju University, Jeonbuk 55069, Korea.
Prev Nutr Food Sci. 2024 Jun 30;29(2):228-236. doi: 10.3746/pnf.2024.29.2.228.
The ginger leaves contain terpenoids and phenolic compounds, such as gingerol and shogaol, which exert various physiological effects. This study focused on determining the optimal conditions for an enzyme (Ultimase MFC) extraction to enhance the bioactive components of underutilized ginger leaves using the response surface method. The extracted material was evaluated in terms of its yield and antioxidant capacity (total phenolic content, total flavonoid content, and activities of 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid). As a result, the optimal conditions included an enzyme concentration of 0.1% (v/v), a liquid-solid ratio of 33.939 mL/g, and an extraction time of 4 h. The optimized conditions resulted in an improvement in yield and antioxidant capacity, except for the total phenolic content of ginger leaves, when compared to the reference control extract. Additionally, the possibility of improving immunity was confirmed as nitric oxide and cytokines increased in macrophage cells compared with non-treatment control. Therefore, these extraction conditions enhance the potential industrial value of ginger leaves and underscore their promise as a natural ingredient for functional foods.
姜叶含有萜类化合物和酚类化合物，如姜辣素和姜烯酚，它们具有多种生理作用。本研究着重于利用响应面法确定一种酶（Ultimase MFC）提取的最佳条件，以提高未充分利用的姜叶的生物活性成分。从提取物的产量和抗氧化能力（总酚含量、总黄酮含量以及2,2-二苯基-1-苦基肼和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸的活性）方面对提取物进行评估。结果表明，最佳条件包括酶浓度为0.1%（v/v）、液固比为33.939 mL/g以及提取时间为4小时。与对照提取物相比，优化后的条件提高了产量和抗氧化能力，但姜叶的总酚含量除外。此外，与未处理对照相比，巨噬细胞中的一氧化氮和细胞因子增加，证实了姜叶具有增强免疫力的可能性。因此，这些提取条件提高了姜叶的潜在工业价值，并突出了其作为功能性食品天然成分的前景。
