The influence of omija, a red‐colored fruit of Schisandra chinensis Baillon, drying method on anthocyanin stability under simulated oral, gastric, and intestinal digestion conditions was investigated. Fresh, oven‐dried, and freeze‐dried omija were soaked in distilled water for 15 h at 25°C based on traditional cooking method. Total anthocyanin content was highest in freeze‐dried omija. Cyanidin‐3‐O‐xylosylrutinoside was a major anthocyanin that amounted for 67%–92% of anthocyanins in omija. Total anthocyanins content was slightly increased by oral and gastric digestions, while it was decreased up to 71%–88% after intestinal digestion. Meanwhile, total phenols content and ABTS antioxidant activity were increased, which suggests that anthocyanins were degraded to produce phenolic compounds. The decrease of anthocyanins content by the simulated digestion was higher in oven‐dried omija compared with the freeze‐dried omija. These results indicate that the stability of omija anthocyanins under the simulated digestion was affected by thermal conditions of omija drying. Practical applications Anthocyanins are pigments responsible for red color of omija. Understanding of digestion stability of anthocyanins is important for assessing the bioaccessibility as well as feasibility as a functional source. The results of this study show the influence of drying method on anthocyanins content in omija as well as digestion stability. This information will be useful for the selection of new food ingredients or for the design of food processes.
Purpose: This study measured the ethyl carbamate (EC) content in commercial and home-made soy sauce and examined the effects of cooking methods, such as boiling and pan-frying, on the EC content. Methods: A total of 20 soy sauce samples including 14 home-made and 6 commercial products were analyzed according to the AOAC official method with some modifications. To simulate conventional boiling, soy sauce containing EC (14.59 µg/kg) was heated to 100ºC for four different times: 10, 20, 30, or 40 min. Pan-frying was conducted for 4 min at 170ºC. Results: EC was not detected in any of the homemade samples, whereas it was found in the commercial samples, ranging from 2.51 to 14.59 µg/kg. The concentrations of EC increased gradually with increasing boiling from 14.59 to 26.54 µg/kg, whereas pan-frying did not affect the EC level in soy sauce. Conclusion: These results indicate that EC is formed by a reaction between the EC precursors during boiling, suggesting that the cooking method of each food should be considered when estimating the dietary exposure to EC.
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