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KMID : 0380620120440050607
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 5 p.607 ~ p.612
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Biological Activity of Dandelion (Taraxacum officinale) extracts Fermented with Raw Sugar
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Kim Kyung-Min
Kim Young-Nam
Choi Byoung-Gon
Oh Deog-Hwan
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Abstract
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Dandelions were fermented for 120 days at 15-20oC in batches containing thirty and fifty percent raw sugar (FD30 and FD50). The total phenolic concentration of FD30 and FD50 were about 78.9±2.17 and 59.35±2.56 mg/g, respectively, both being higher than the 54.2±1.49 mg/g determined for DWE (dandelion water extract). The DPPH radical scavenging activity of FD30 and FD50 showed IC50 values of 118.7±2.03 and 123.40±2.15 μg/mL, respectively, and FD30 displayed the highest antioxidant activity. 2 mg/mL of FD30 and FD50 showed 8.8±1.72 and 11.8±2.87 μM production of NO, respectively, compared with 4.9±1.20 μM of the dandelion extract. The protease, α-amylase, and lipase activity of FD50 was the highest. The fibrinolytic activity of FD30 and FD50 were 0.56±0.28 and 1.39±0.20 unit/mg protein, respectively, which was substantially higher than the 0.28 unit/mg protein of DWE. In conclusion, the dandelions fermented by sugar showed improved antioxidant, anti-inflammatory and enzymatic activities.
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KEYWORD
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Taraxacum officinale, fermentation, antioxidant, anti-inflammatory, enzymatic activities
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