Stability of Ethanolic Extract from Cirsium setidens Nakai
2016
Lee, J.H., Kangwon National University, Chuncheon, Republic of Korea | Cho, Y.H., Kangwon National University, Chuncheon, Republic of Korea | Cho, B.Y., Kangwon National University, Chuncheon, Republic of Korea | Ra, M.J., Hongcheon Institute of Medicinal Herb, Hongcheon, Republic of Korea | Kim, S.Y., Hongcheon Institute of Medicinal Herb, Hongcheon, Republic of Korea | Kang, I.J., Hallym University, Chuncheon, Republic of Korea | Han, K.C., Hatti co. Ltd., Hongcheon, Republic of Korea | Lee, O.H., Kangwon National University, Chuncheon, Republic of Korea
This study was assessed stability of ethanolic extract from Cirsium setidens Nakai that will be applied for development of functional foods and ingredients. We evaluated pectolinarin content, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from C. setidens Nakai against various temperature (4, 25 and 50Celsius) and pH (4.0, 7.0 and 10.0). Our results show that the pectolinarin and total phenol contents in ethanolic extract from Cirsium setidens Nakai slightly reduced during the storage periods. Moreover, the DPPH radical scavenging activity at 4oC was higher than those of other temperature. Pectolinarin content, total phenol content and DPPH radical scavenging activity of ethanolic extract from Cirsium setidens Nakai at acidic (pH 4.0) and neutral (pH 7.0) pH ranges were higher than at alkaline pH ranges. These results indicate that the optimum storage condition of C. setidens Nakai ethanol extract are temperature 4Celsius and pH 4.0-7.0 ranges.
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