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Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf
Korean J. Food Sci. An. 2018;38:570-579
Published online June 30, 2018;  https://doi.org/10.5851/kosfa.2018.38.3.570
© 2018 Korean Society for Food Science of Animal Resources

Heejeong Lee and Nami Joo*

Department of Food & Nutrition, Sookmyung Women's University, Seoul 04310, Korea
Correspondence to: Nami Joo
Department of Food & Nutrition, Sookmyung Women's University, Seoul 04310, Korea
Tel: +82-2-710-9471
Fax: +82-2-710-9479
E-mail: 00nutrition@sookmyung.ac.kr
Received May 15, 2018; Revised May 16, 2018; Accepted May 20, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The study investigated antioxidative properties and rectal cancer cell inhibition effect of amaranth (Amaranthus cruentus L.) cauline leaves (ACL) to produce the sausage with ACL powder (ACLP). Antioxidative effects of ACLP prepared with different stem lengths (10?45 cm) were evaluated through DPPH, ABTS, reducing power, total phenol, and total flavonoid. Inhibition effect on rectal cancer cells growth was also examined with CT-26 cell. To determine appropriate ACL amounts in sausage formula, response surface methodology was used. The sausages without ACL (control) and the sausage with ACL (ACLP sausage) were the subjected to the examinations of antioxidation, growth inhibition on CT-26, and physicochemical properties (pH and water content). ACLP made from the leaf with 15 cm length stem generally showed the highest antioxidative effect through results of DPPH, ABTS, reducing power, total phenol, and total flavonoid. ACLP also showed inhibition effect on the proliferation of CT-26, depending on concentration of ACLP. The surface response model showed that 4.87 g of ACLP was optimized amount for sausage production. Physicochemical properties between optimized ACLP and control sausages were not significantly different. Higher antioxidative effect of optimized ACLP sausage extract was observed (p<0.05) in antioxidation tests than control sausage extract except for DPPH. Cell viability of CT-26 cells were higher (p<0.05) in ACLP than in control sausage extracts. These results indicate that ACLP has functional effects on antioxidation activity and growth inhibition on CT-26 cell, and thus, it should be useful as a supplement in sausage, which may some effect as ACLP itself.
Keywords : Amaranthus cruentus L. cauline leaves, sausage, antioxidative activity, CT-26 cell, response surface methodology (RSM)


June 2018, 38 (3)