Amino acid composition and biological activity of new powdered vegetable seasonings
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Abstract
To evaluate the amino acid composition and biological activity of new powdered vegetable seasonings included inky cap mushroom (Coprinopsis radiata), onion, and radish in three different formulations, namely M1, M2, and M3. The amino acid composition was examined by liquid chromatography with tandem mass spectrometry (LC–MS/MS). Biological activity evaluated antioxidant compounds (total phenolic content [TPC] and total flavonoid content [TFC]), antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH]), ferric reducing antioxidant power (FRAP)], and cytotoxicity on human liver cancer cells (HepG2) with the sulforhodamine B (SRB) assay. Moreover, the vegetable seasonings powdered enhanced the taste of aspartic and glutamic acids, characteristic of umami, especially in M3, which had the highest umami taste. The ethanolic extract of M3 showed significantly higher concentrations of TPC and TFC (p< 0.05) compared to other formula. Furthermore, the antioxidant activity of M3 was similar to antioxidant compounds. Ethanolic extracts of the three formulations induced the death of HepG2 cells, particularly those from M3, in which HepG2 cell death was statistically significant higher (p< 0.05) than extracts of M1 and M2. The biological activities of vegetable seasonings powdered were rely on the amount of mushroom powder. These findings suggest that powdered vegetable seasonings could be used as natural seasonings in powder form and may have potential as a source of phytochemicals that possess antioxidant and cytotoxic properties.
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