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KMID : 1160620170220010016
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Preventive Nutrition and Food Science
2017 Volume.22 No. 1 p.16 ~ p.20
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Antioxidant Activities of Functional Beverage Concentrates Containing Herbal Medicine Extracts
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Park Seon-Joo
Kim Mi-Ok
Kim Jung-Hoan
Jeong Se-Hyun
Kim Min-Hee
Yang Su-Jin
Lee Jong-Sung
Lee Hae-Jeung
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Abstract
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This study investigated the antioxidant activity of functional beverage concentrates containing herbal medicine extracts (FBCH) using various antioxidant assays, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and reducing power assay. The total polyphenolic content of FBCH (81.45 mg/100 g) was higher than Ssanghwa tea (SHT, 37.56 mg/100 g). The antioxidant activities of FBCH showed 52.92% DPPH and 55.18% ABTS radical scavenging activities at 100 mg/mL, respectively. FBCH showed significantly higher antioxidant activities compared to the SHT (DPPH, 23.43%; ABTS, 22.21%; reducing power optical density; 0.23, P<0.05). In addition, intracellular reactive oxygen species generation significantly decreased in a concentration-dependent manner following FBCH treatment. These results suggest that the addition of herbal medicine extract contributes to the improved functionality of beverage concentrates.
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KEYWORD
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antioxidant activity, herbal medicine extract, polyphenol, functional beverage, free-radical scavenging
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