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KMID : 0525720190240010024
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Journal of Chitin and Chitosan
2019 Volume.24 No. 1 p.24 ~ p.32
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Physicochemical Properties and Antioxidant Activities of Safflower (Carthamus tinctorius L.) Extracts according to Fermentation of Lactic Acid Bacteria
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Lim Mi-Jeong
Gu Yul-Ri
Hong Joo-Heon
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Abstract
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This study was conducted to examine the physicochemical properties and antioxidant activities of Safflower (Carthamus tinctorius L.) extracts according to fermentation of lactic acid bacteria. The viable cell counts of fermented period of lactic acid bacteria was 3.07~7.57 log CFU/mL. The pH and Brix were decreased with fermentation period by the other extraction methods. Color in terms of L, a and b values decreased. The yield was highest contents in NF (non fermentation extract) (37.86 g/100 g). The total sugar contents of NF (38.01 g/100 g) was decreased with fermentation period. The F3 (fermented period 3 day) (12.73 g/100 g and 5.88 g/100 g, respectively) showed higher contents of total phenolic and flavonoid contents than NF (12.56 g/100 g and 5.43 g/100 g, respectively). The kaempferol contents of NF and fermentation extracts were 144.56 mg/100 g and 161.12~ 195.98 mg/100 g, respectively. The DPPH, ABTS radical scavenging and FRAP assay activity at 1,000 μg/mL was significantly higher in F3 (22.15%, 26.49% and 276.33 μM, respectively) than NF (13.04%, 21.94% and 230.64 μM, respectively). The F3 (89.61%) was better than other fermentation period extracts on protective effects against oxidative stress in L-132 cells. This study suggested that fermentation of Safflower (Carthmus tinctorius L.) extracts may be useful as a functional food processing material in the food industry.
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KEYWORD
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Safflower (Carthamus tinctorius L.), Lactic acid bacteria, Physicochemical properties, Antioxidant activity, Kaempferol
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