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Effect of heat treatment on 4′‐ O ‐methylpyridoxine (MPN) content in Ginkgo biloba seed extract solution
Author(s) -
Lim HeungBin,
Kim DongHo
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9017
Subject(s) - ginkgo biloba , pyridoxine , chemistry , food science , thermal treatment , biochemistry , pharmacology , medicine , biology , ecology
Abstract BACKGROUND A vitamin B 6 derivative, 4′‐ O ‐methylpyridoxine (MPN), is responsible for food poisoning by Ginkgo biloba seeds. In this study, we investigate the content of pyridoxine and MPN in MPN standard solution and G. biloba seed extract solution upon heat treatment in order to evaluate the reduction of toxic components in G. biloba seed by such treatment. RESULTS Heat treatment was conducted at 90–150 °C for 0–60 min, and all samples were adjusted to the same concentration of 1 g L −1 . The MPN content decreased to 994.92–563.69 mg kg −1 for MPN standard solution and to 371.56–76.84 mg kg −1 for G. biloba seed extract solution, and in both cases decreased even further with increasing heat treatment time. However, in all samples, except for the 90 °C heat treatment group, the pyridoxine content in MPN standard solution increased with increasing heat temperature and time; in addition, the extract solution showed a similar tendency. This may be the result of thermal degradation of MPN into pyridoxine. CONCLUSION We can expect to improve the utilization of functional food materials by applying suitable heat treatment conditions and decreasing the MPN content of the G. biloba seed. © 2018 Society of Chemical Industry