로스팅 칡 추출물의 항산화 활성
Antioxidative activity of roasted Pueraria lobata root extracts
1
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
We evaluated the antioxidative activity of extracts of P. lobata root depending on roasting conditions. P. lobata roots were roasted at three different temperature at 150℃, 200℃, and 250℃ and three different time at 10 min, 20 min, and 30 min respectively. Roasted P. lobata root was extracted using water at 85℃ for 6 h and filtered using filter paper, followed by then evaporated (12±0.3 °Brix) and freeze-dried. The concentration of maker compound puerarin was determined using a high performance liquid chromatography system. 2 phenolic compounds, flavonoid contents, and antioxidant activities of the extract powder were evaluated. Puerarin contents, Phenolic compounds, and flavonoid contents of roasted P. lobata root were higher than those of unroasted P. lobata root. The results of DPPH and ABTS showed that roasted P. lobata root possessed higher antioxidant activity than unroasted P. lobata root. This study suggested that roasting process could be applied to P. lobata root in order to achieve its high quality and functionality.
Abstract
We evaluated the antioxidative activity of extracts of P. lobata root depending on roasting conditions. P. lobata roots were roasted at three different temperature at 150℃, 200℃, and 250℃ and three different time at 10 min, 20 min, and 30 min respectively. Roasted P. lobata root was extracted using water at 85℃ for 6 h and filtered using filter paper, followed by then evaporated (12±0.3 °Brix) and freeze-dried. The concentration of maker compound puerarin was determined using a high performance liquid chromatography system. 2 phenolic compounds, flavonoid contents, and antioxidant activities of the extract powder were evaluated. Puerarin contents, Phenolic compounds, and flavonoid contents of roasted P. lobata root were higher than those of unroasted P. lobata root. The results of DPPH and ABTS showed that roasted P. lobata root possessed higher antioxidant activity than unroasted P. lobata root. This study suggested that roasting process could be applied to P. lobata root in order to achieve its high quality and functionality.
참고문헌 (22)
- Yuk, CS, "Coloured medicinal plants of Korea", pp.301~ (1989), Academybook
- Koichi T, "Isoflavonoids and the other constituents in callus tissues of Pueraria lobata", Chem pharm Bull, 30, pp.1496~1499 (1982)
- Chansakaow S, "Isoflavonoids from Pueraria mirifica and their estrogenic activity", Planta Med, 66, pp.572~575 (2000)
- Oh MJ, "Purification and some properties of polyphenol oxidase from arrowroot", J Sci Food Agric, 31, pp.331~338 (1988)
- Park JH, "Comparison of physicochemical properties of arrowroot starches harvested in different time", Korean J Food Sci Technol, 30, pp.97~102 (1998)
- Oh MJ, "Antioxidative components of pueraria root", Korean J Food Sci Technol, 22, pp.793~798 (1990)
- 금헤레나, "감마선 조사 칡 전분 gel의 rheology 특성", 한국식품과학회지, 36(5), pp.740~743 (2004), 한국식품과학회
- Suzuki A, "Physicochemical studies of Kuzu starch", Cereal Chem, 58, pp.286~290 (1981)
- Park JH, "Effect on quality of pan-fired greentea by 1st pan firing time", Korean J Med Crop Sci, 7, pp.101~106 (1999)
- 윤광섭, "볶음온도에 따른 율무 분말과 침출액의 이화학적 특성", 한국식품저장유통학회지, 13(4), pp.477~482 (2006), 한국식품저장유통학회
- Hong MJ, "Change in functional and sensory properties of Chicory roots induced by roasting processes", Korean J Food Sci Technol, 30, pp.413~418 (1998)
- Yoon SK, "Effects of roasting conditions on quality and yields of barley tea", Korean J Food Sci Technol, 21, pp.575~582 (1989)
- Ha TY, "Changes in physicochemical properties of steamed rice for Soong-Neung during roasting", Korean J Food Sci Technol, 31, pp.171~175 (1999)
- Lee YT, "Changes in physicochemical characteristics of immature barley kernels during roasting", Korean J Food Sci Technol, 26, pp.336~342 (1984)
- Ayatse JO, "Chemical evaluation of the effect of roasting on the nutritive value of maize(Zea mays, Linn)", Food Chem, 12, pp.135~147 (1983)
- Kunsch U, "Effects of roasting on chemical composition and quality of different chestnut(Castanea Sativa Mill)varieties", J Sci Food Agric, 81, pp.1106~1112 (2001)
- 이가순, "열처리에 따른 씀바귀 침출차의 품질특성", 한국식품저장유통학회지, 15(4), pp.524~531 (2008), 한국식품저장유통학회
- Hong MJ, "Change in functional and sensory properties of Chicory roots induced by roasting processes", Korean J Food Sci Technol, 30, pp.413~418 (1998)
- Choi YH, "Varietal difference in processing and sensory characteristics of"Sikhe"in rice", Korean J Breed, 33, pp.65~72 (2001)
- 이상훈, "볶음 조건 및 침출 조건에 따른 발아 벼차의 항산화 활성 및 품질 특성", 한국식품과학회지, 41(4), pp.386~391 (2009), 한국식품과학회
- Kim HG, "Influence of roasting on the antioxidant activity of small black soybean(Glycine max L. Merrill)", LWT-Food Sci Technol, 44, pp.992~998 (2011)
- 신정혜, "유자과피 열수 추출물의 항산화 활성", 생명과학회지, 18(12), pp.1745~1751 (2008), 한국생명과학회