Open AccessAntioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food
Author(s) -
YeRang Yun,
Su-Jin Oh,
Min-Jung Lee,
Yun-Shik Choi,
Sung Jin Park,
Mi-Ai Lee,
SungGi Min,
HyeYoung Seo,
Sung-Hee Park
Publication year - 2020
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-020-00820-9
Subject(s) - hydrolysate , antioxidant , chemistry , calcium , food science , moringa , flavonoid , bioavailability , protease , polyphenol , functional food , biochemistry , enzyme , hydrolysis , pharmacology , biology , organic chemistry
Moringa oleifera leaf (ML) is rich in vitamins and minerals, specially abundant calcium, therefore it is widely used as a calcium supplement for food. This study aimed to investigate the antioxidant activity and calcium bioaccessibility of M . oleifera leaf hydrolysate (MLH) as a calcium supplement for kimchi. MLH was prepared under three different proteases, two different protease contents, and three different incubation times. Total phenol content (TPC), total flavonoid content (TFC), and antioxidant activities were investigated. Cellular activity and calcium bioaccessibility were also investigated. The highest calcium level of MLH was observed in 3% Protamex treatment for 4 h. TPC, TFC, and antioxidant activities of MLH in Protamex and Alcalase treatments were higher than those in Flavourzyme treatment ( p < 0.05). Moreover, high cell viability and alkaline phosphatase activity were also observed in C2C12 cells. Kimchi containing MLH showed high calcium accessibility compared to kimchi alone. Taken together, the application of MLH could have potential as a calcium supplement for kimchi production.