Improved water-solubility and decreased acetate-odor of a cyclodextrin-treated nasunin-containing powder obtained from spent eggplant pre-pickling solution
2015
Itoh, K. (Industrial Technology Center of Tochigi Prefecture, Utsunomiya, Tochigi (Japan)) | Akutsu, S. | Watanabe, T. | Yoshizawa, F. | Uda, Y.
We previously reported an extraction methodology for preparing an antioxidant powder from spent eggplant pre-pickling solution. This antioxidant powder exhibited low water-solubility and a strong acetic acid odor. Here, treatment with beta-cyclodextrin and gamma-cyclodextrin was investigated to address these undesirable characteristics. The amount of nasnin and chlorogenic acid contained in the antioxidant powder was determined. The optimum condition for improving the characteristics of the powder were obtained by mixing gamma-cyclodextrin and the powder in a 1 : 1 molar ratio, gamma-cyclodextrin : nasnin/chlorogenic acid, and stirring for more than 10 minutes. This treatment increased the water-solubility of the antioxidant powder from 32 % to 81 % and decreased the odor of acetic acid by 81 %. We also evaluated the functional properties of the cyclodextrin inclusion complex. The ORAC value for the cyclodextrin inclusion complex was estimated to be 5159 micro mol trolox equivalent/g. The complex exhibited high antioxidant activity, equivalent to 56.2 % of the activity of the delphinidin standard. The anti-allergic effect was assessed by measuring hyaluronidase inhibitory activity and was found to be almost equal to Saibokuto, an anti-allergic agent.
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