Antioxidant activity of water-soluble polysaccharide extracts produced from perilla seed cake by enzymatic hydrolysis

Abstract

This study was conducted for the production of water-soluble polysaccharide (WSP) extracts from perilla seed cake (PSC), a byproduct of food processing, by using commercial enzymes. PSC was divided into cellulose fraction (CF) and hemicellulose fraction (HF), and the enzymatic hydrolysis conditions of each fraction were determined for the production of WSP extracts. Afterwards, the antioxidant activity of these WSP extracts was measured. The hydrolysis conditions of the CF for producing WSP extracts were pH 5.0, 50℃, and 30 units of Celluclast while those of HF were pH 4.0, 50℃, and 30 units of Viscozyme. The yield of WSP extracts increased from 176 g/kg at 0 h of hydrolysis to 233.1 g/kg after 72 h of hydrolysis. Futhermore, the polyphenol content of WSP extracts from CF and HF were significantly higher after enzymatic hydrolysis for 24 h, but decreased after 48 h of hydrolysis. In addtion, WSP extracts obtained after 24 h of hydolysis showed the lowest IC 50 values for hydroxy radical scavenging activity, reducing power activity, and superoxide dismutase-like activity. From the result, WSP extracts with antioxidant activity could be effectively extracted by enzymatic hydrolysis, and the extracts are considered to be used as a functional substance in the food industry. Key words：perilla seed cake, agricultural by-product, water-soluble polysaccharides, antioxidant activity, enzymatic hydrolysis