Changes in 4'-O-methylpyridoxine (ginkgotoxin) and antioxidant activity in ginkgo biloba seeds in different cooking conditions

Seo Jung Hong, Jin A. Jang, Hyun Jung Hwang, Mi Sook Cho

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

The purpose of this study was to examine the best cooking condition to decrease 4'-O-methylpyridonxine (MPN, ginkgotoxin) and increase the antioxidative effect. We also examined the change in color of ginkgo biloba seeds after different cooking methods and times. MPN content was decreased with an increase in the cooking time. For the reduction of MPN content, the most efficient cooking method was pan-frying. In particular, MPN content was largely reduced after 8 min of pan-frying. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity and total flavonoid content were increased after 11 min of pan-frying and this level was maintained until 14 min. The total phenolic compound content was maintained for up to 30 min by steaming and 11 min by pan-frying. Therefore, the optimum condition was established by pan-frying from 8 to 11 min.

Original languageEnglish
Pages (from-to)532-537
Number of pages6
JournalKorean Journal of Food Science and Technology
Volume49
Issue number5
DOIs
StatePublished - Oct 2017

Keywords

  • 4'-O-methylpyridoxine
  • Antioxidant activity
  • Ginkgo biloba seeds
  • Ginkgotoxin

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