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KMID : 0613820140240090959
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Journal of Life Science
2014 Volume.24 No. 9 p.959 ~ p.966
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Preparation of Functional Healthy Drinks by Acanthopanax senticosus Extracts
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Sung Mi-Sun
Jung Hoe-Yune
Choi Jun-Hyeok
Lee Sung-Cheol
Choi Bo-Hwa
Park Sung-Sun
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Abstract
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This study was carried out to develop a functional healthy drink using 60% ethanol of dried Acanthopanax senticosus stem extract (ASE). The preparation, physical activity, anti-oxidant activity, and sensory properties of ASE were investigated. The moisture, crude protein, crude lipid, and ash contents of dried ASE were 6.50±0.12%, 5.89±0.16, 1.18±0.11, and 3.03±0.40, respectively. The 1,1- Diphenyl-2- picrylhydrazyl (DPPH) radical scavenging activity was 87.42±1.63% at 1/10 folds diluted ASE. In total, 40 male ICR mice were divided into five groups including the control (PBS), positive control (Red ginseng 200 mg/kg/day), and ASE-treated groups at doses of 35, 70, and 140 mg/ kg/day for five weeks, respectively. ASE was administrated orally one time per day for five weeks before treadmill exercises, and normal and positive controls were fed PBS and red ginseng extract. In the treadmill test, ASE-treated mice (140 mg/kg/day) could run 1.4 times longer than the control mice. Healthy drinks were prepared with the addition of ASE at levels of 0.97% or 0.49% (A, B, and C type). Among the healthy drinks, the B type (ASE, 0.97%) was revealed to have the highest level of taste and overall acceptability through a sensory evaluation. The brix and pH of the ASE health drink (B type) were 14.9 and 4.51, respectively. These results indicated that the dried stem of Acanthopanax senticosus could be used as a functional material in the health drink industry.
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KEYWORD
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Acanthopanax senticosus stem extract, exercise performance, health drink, quality characteristic
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