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KMID : 0665220090220010041
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 1 p.41 ~ p.47
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A Study of Antioxidative and Hypoglycemic Activities of Omija(Schizandra chinensis Baillon) Extract under Variable Extract Conditions
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Kim Soon-Im
Sim Ki-Hyeon
Ju Shin-Yoon
Han Young-Sil
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Abstract
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This study investigated antioxidative and hypoglycemic activities of Omija for evaluation of usefulness as a functional food resource. Omija water extracts were extracted with water for 24 hr, 6 hr and 3 hr at room temperature, 60 and 100, respectively. Omija ethanol extracts were extracted with 60% ethanol for 24 hr and 3 hr at room temp temperature and 60, respectively. The antioxidant properties of Omija(Schizandra chinensis Baillon) extracts prepared under different extraction conditions were evaluated by a variety of radical scavenging assays including DPPH, , and nitrite and reducing power. Hypoglycemic activity was examined for -glucosidase inhibition using an in vitro model. The total phenolic content was also determined. Antioxidant activities of Omija were the highest in the group extracted with 60% ethanol for 3 hr. The ethanol extracts showed higher activity than water extracts. An extraction temperature was the highest in 60. The total phenolic content extracted with 60% ethanol for 3 hr at 60$^{\circ}C$ was 530 mg GAE/100 g. The water extract extracted with water for 24 hr at room temperature showed the lowest antioxidant activity and phenolic content. -glucosidase inhibitory activity was the highest in the group extracted with 60% ethanol for 3 hr at 60, followed by the group extracted with 60% ethanol for 24 hr. The results suggest that extraction of Omija by 60% ethanol for 3 hr at 60 will be useful as a functional food resource with natural antioxidants and hypoglycemic activities.
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KEYWORD
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Omija(Schizandra chinensis Baillon), variable extract conditions, antioxdant, hypoglycemia, total phenolic content
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