장마 영여자 효소․주정 복합처리 추출물의 이화학적 특성 및 생리활성

Abstract

The present study was performed to investigate the physicochemical properties and biological activity of extract from Dioscorea polystachya Turcz. bulbil (DPB), registered as novel food ingredients, via a combination treatment using enzyme and ethanol. The results indicated an increase in the degree of starch hydrolysis with an increase in the enzyme treatment time. Furthermore, the treatment time exerted a significant effect on the marked increase in browning index (BI), content of total soluble solids (TSS), and useful component content (p<0.001). The contents of total polyphenols (TP), total flavonoids, and crude saponin (CS) also increased with an increase in the enzyme treatment time (p<0.001). It was determined that enzyme treatment for more than 4 h was unnecessary. The increase in α-glucosidase inhibitory activity was affected by the presence of TP and CS during enzyme treatment. It was concluded that enzyme treatment was effective for a minimum of 30 min and a maximum of 4 h. The present work demonstrated the optimization of the useful and functional components of DPB via a complex treatment using enzyme and ethanol. These profiles provide valuable data in the selection and application of DPB for the development of functional food materials.