증숙가공공정을 통한 더덕의 항산화 활성 증진 (Enhancement of Antioxidative Activity of Codonopsis lanceolata by Stepwise Steaming Process)

서지정보

· 발행기관 : 한국약용작물학회
· 수록지 정보 : 한국약용작물학회지 / 20권 / 4호 / 238 ~ 244페이지
· 저자명 : 송치호, 서용창, 최운용, 이춘근, 김도언, 정재윤, 정희철, 박동식, 마충제, 이현용

초록

In general, stepwise hot steaming process is known to be effective in improving its biological activities; however,not much employed in processing Codonopsis lanceolata due to its hardness. In this study, C. lanceolata was first pretreated with warm water at 50℃ and 60℃ for two hours, then steamed for 3 hours. Antioxidant activities of 70% ethanol extracts were compared with the extract from the water solvent: 41.58% vs 8.98% of DPPH radical scavenging activity in adding 1.25㎎/㎖ of steamed extract and water extract, respectively. Reducing power of steamed and fresh C. lanceolata were also measured as 1.39 and 0.71. Total poly phenolic of the steamed extract was estimated as 12.11㎎/g, compared to 3.98㎎/g fresh C. lanceolata. Total flavonoid contents were also obtained as 11.48㎎/g, compared to 7.11㎎/g of fresh C. lanceolata.
In comparing phenolic acids profiles in the extract, in general higher amounts of gallic acid, trans-ferulic acid, vanillic acid were obtained possibly by easy release of active components during thermal processing, which results in better antioxidant activities than that of water extract. This findings can also be supported by result that the ethanol extract showed better activities than the water extract.

영어초록

In general, stepwise hot steaming process is known to be effective in improving its biological activities; however,not much employed in processing Codonopsis lanceolata due to its hardness. In this study, C. lanceolata was first pretreated with warm water at 50℃ and 60℃ for two hours, then steamed for 3 hours. Antioxidant activities of 70% ethanol extracts were compared with the extract from the water solvent: 41.58% vs 8.98% of DPPH radical scavenging activity in adding 1.25㎎/㎖ of steamed extract and water extract, respectively. Reducing power of steamed and fresh C. lanceolata were also measured as 1.39 and 0.71. Total poly phenolic of the steamed extract was estimated as 12.11㎎/g, compared to 3.98㎎/g fresh C. lanceolata. Total flavonoid contents were also obtained as 11.48㎎/g, compared to 7.11㎎/g of fresh C. lanceolata.
In comparing phenolic acids profiles in the extract, in general higher amounts of gallic acid, trans-ferulic acid, vanillic acid were obtained possibly by easy release of active components during thermal processing, which results in better antioxidant activities than that of water extract. This findings can also be supported by result that the ethanol extract showed better activities than the water extract.

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