Heung-Bin Lim1, Dong-Ho Kim1. 1. Department of Industrial Crop Science and Technology, Chungbuk National University, Cheongju, Korea.
Abstract
BACKGROUND: A vitamin B6 derivative, 4'-O-methylpyridoxine (MPN), is responsible for food poisoning by Ginkgo biloba seeds. In this study, we investigate the content of pyridoxine and MPN in MPN standard solution and G. biloba seed extract solution upon heat treatment in order to evaluate the reduction of toxic components in G. biloba seed by such treatment. RESULTS: Heat treatment was conducted at 90-150 °C for 0-60 min, and all samples were adjusted to the same concentration of 1 g L-1 . The MPN content decreased to 994.92-563.69 mg kg-1 for MPN standard solution and to 371.56-76.84 mg kg-1 for G. biloba seed extract solution, and in both cases decreased even further with increasing heat treatment time. However, in all samples, except for the 90 °C heat treatment group, the pyridoxine content in MPN standard solution increased with increasing heat temperature and time; in addition, the extract solution showed a similar tendency. This may be the result of thermal degradation of MPN into pyridoxine. CONCLUSION: We can expect to improve the utilization of functional food materials by applying suitable heat treatment conditions and decreasing the MPN content of the G. biloba seed.
BACKGROUND: A vitamin B6 derivative, 4'-O-methylpyridoxine (MPN), is responsible for food poisoning by Ginkgo biloba seeds. In this study, we investigate the content of pyridoxine and MPN in MPN standard solution and G. biloba seed extract solution upon heat treatment in order to evaluate the reduction of toxic components in G. biloba seed by such treatment. RESULTS: Heat treatment was conducted at 90-150 °C for 0-60 min, and all samples were adjusted to the same concentration of 1 g L-1 . The MPN content decreased to 994.92-563.69 mg kg-1 for MPN standard solution and to 371.56-76.84 mg kg-1 for G. biloba seed extract solution, and in both cases decreased even further with increasing heat treatment time. However, in all samples, except for the 90 °C heat treatment group, the pyridoxine content in MPN standard solution increased with increasing heat temperature and time; in addition, the extract solution showed a similar tendency. This may be the result of thermal degradation of MPN into pyridoxine. CONCLUSION: We can expect to improve the utilization of functional food materials by applying suitable heat treatment conditions and decreasing the MPN content of the G. biloba seed.