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KMID : 0616120070380020133
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Korean Journal of Pharmacognosy
2007 Volume.38 No. 2 p.133 ~ p.138
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(Changes in Chemical Composition and Biological Activities of Oriental Crude Drugs by Food Processing Techniques IV - Increase in 5-HMF Content of Aurantii nobilis Pericarpium During Roasting Process -)
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Ye Geun-Hak
Hur Jong-Moon
Choi Sun-Ha
Yang Eun-Ju
Lee You-Mi
Kang Young-Hwa
Song Kyung-Sik
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Abstract
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Regarding chemical changes in oriental drugs after food processing such as roasting, fermentation, and extrusion, fifty commonly-used medicinal plants were investigated. As a result, Aurantii nobilis Pericarpium (a tangerine peel from Citrus unshu Markovich) showed remarkably different HPLC profiles after being roasted. An increased peak was isolated by repeated chromatography and identified as 5-hydroxymethyl furfral (5-HMF) by means of instrumental analyses. The 5-HMF content of Aurantii nobilis Pericarpoum reached its maximum level after being roasted for 30 min at 225{circ}C (49.2 mg/g extract, ca 42 times of increase over untreated control). Although there were no significant changes in in vitro biological activity such as antioxidative, anti-dementia, anti-hypertension, anti-coagulation, or cytotoxicity, before and after roasting process, our results suggested that simple heat treatment might improve the value of the above oriental drug since 5-HMF has been known to possess inhibitory activities toward nitric oxide formation, tyrosinase, and sickling of red blood cells.
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KEYWORD
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Aurantii nobilis Pericarpoum, roasting, processing, 5-Hydroxymethyl furfural (5-HMF)
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