Preparation and antioxidant activity of health drink with extract powders from safflower (Carthamus tinctorius L.) seed

摘要

Health drinks were prepared with freeze dried powder of 60 percent ethanol extract (60 percent EFDP), 60 percent ethanol extract after hydrolysis with amyloglucosidase (60 percent AEFDP) and 80 percent ethanol extract (80 percent EFDP) from roastedsafflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in 4.67 percent-5.62 percent. Brix, pH and titratable acidity of safflower drinks were ranged in 11.4-14.2 percent, 2.83-3.34 and 0.09-0.91 percent, respectively. Content of total phenolic compounds was much more in 80 percent EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60 percent EFDP (49 mg/g)and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60 percent EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80 percent EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidantactivity, it was shown that 80 percent EFDP and SD-I have stronger scavenging activities of 94.58 percent and 94.88 percent, respectively, while BHA standard solution does 93.88 percent. Among drinks, SD-II was revealed to have highest level on overallacceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.