Changes in Antioxidant Activity of Rehmannia radix Libosch with Heat Treatment
2008
Woo, K.S. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Hwang, I.G. (Chungbuk National University, Cheongju, Republic of Korea) | Song, D.S. (Shinwon FI Co., Hwaseong, Republic of Korea) | Lee, Y.R. (Chungbuk National University, Cheongju, Republic of Korea) | Lee, J.S. (Chungbuk National University, Cheongju, Republic of Korea) | Jeong, H.S. (Chungbuk National University, Cheongju, Republic of Korea), E-mail: [email protected]
This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRL was heated at various temperatures (110-150℃) for various times (1-5 hr), and the total polyphenol, flavonoid content, and antioxidant activity were investigated. With increased heating temperature and exposure time, total content of polyphenol, flavonoid, as well as antioxidant activity increased. The highest total polyphenol and flavonoid contents were 21.65 and 3.56 mg/g, respectively, these values were occurred after heating for 3 hr at 150℃ (RRL was 5.09 and 0.83 mg/g, respectively). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest value of 83.46% after heating for 3 hr at 150℃. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging activity was highest value of 20.43 mg ascorbic acid (AA) eq/g after heating for 2 hr at 150℃. There were highly significant differences in the total polyphenol, flavonoid content, and antioxidant activity among heating temperatures and times (p less than 0.001), with heating temperature having the greater effect.
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