KMID : 0613820100200091385
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Journal of Life Science 2010 Volume.20 No. 9 p.1385 ~ p.1393
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Ingredients Analysis and Biological Activity of Fermented Angelica gigas Nakai by Mold
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Cha Jae-Young
Kim Hyun-Woo Heo Jin-Sun Ahn Hee-Young Eom Kyung-Eun Heo Su-Jin Cho Young-Su
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Abstract
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Three mold strains, Aspergillus oryzae (AOFAG), Aspergillus kawachii (AKFAG), and Monascus purpureus (MPFAG) were used for fermentation of Angelica gigas Nakai powder. The contents of polyphenolic compounds, flavonoids, minerals, decursin and decursinol angelate and the activities of DPPH (¥á,¥á"-diphenyl-¥â-picrylhydrazyl) free radical scavenging, reducing power, and tyrosinase were measured. The highest contents of phenolic compound and flavonoid were NFAG at 2.78% and MPFAG at 1.18%, respectively. Major minerals were K, Mg, Fe, Na and Ca. Decursin and decursinol angelate were the major ingredients of Angelica gigas according to HPLC analysis. Decursin area was higher in all fermented Angelica gigas than in NFAG. The activities of free radical scavenging and tyrosinase were stronger in all fermented Angelica gigas than NFAG. However, the Fe/Cu reducing powers were stronger in NFAG than all fermented Angelica gigas. Overall, these results may provide the basic data needed to understand the biological activities and chemical characteristics of Angelica gigas fermented by mold for the development of functional foods.
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KEYWORD
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Fermented-Angelica gigas Nakai, decursin, decursinol angelate, antioxidation, tyrosinase
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