Physiological Activities of Perilla Frutescens Var. Frutescens Leaf Extracts and Storage Stability in Kneaded Noodles

Yoshiyuki Watanabe, Hiroko Kitayama, Mina Yamamoto, Yusuke Kono, Yasue Yamada, Masato Nomura

Abstract


Perilla (Perilla frutescens var. frutescens) leaves were fractionated based on their chemical properties, and the physiological activities of the fractions were evaluated. The acidic fraction had high radical scavenging ability, whereas the superoxide dismutase-like activities of all fractions were low. A positive correlation was observed between scavenging activity and polyphenol content. The inhibitory effects of the extracts on a-amylase and on a-glucosidase activities were low, indicating a weak suppressive effect of the leaf extracts on diabetes. The acidic and phenolic fractions suppressed pancreatic lipase activity and accelerated lipid hydrolysis in adipocytes differentiated from 3T3-L1 cells. Flour noodles kneaded with leaf powder were prepared, and storage stability was examined. The functional compounds in the leaves were heat-sensitive in the flour noodles. We fractionated perilla leaves to isolate and identify valuable components to provide functionality to processed food and determined that some conditions, such as storage temperature, must be considered to effectively use the compounds.


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DOI: http://dx.doi.org/10.22158/fsns.v2n2p12

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Copyright (c) 2018 Yoshiyuki Watanabe, Hiroko Kitayama, Mina Yamamoto, Yusuke Kono, Yasue Yamada, Masato Nomura

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