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KMID : 0665220140270040684
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 4 p.684 ~ p.691
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Antioxidant Activity and Changes in Major Functional Components of Fermented Gastrodia elata Blume
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Kim Mi-Hyun
Kim Jong-Gyu
Choi Jae-Hong
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Abstract
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This study was carried out to investigate the antioxidant activity and changes in major functional components of fermented Gastrodia elata Blume. Fermented G. elata Blume powder by Phellinus linteus repeated thrice (3rd FGP) showed more DPPH radical scavenging activity than a non-fermented G. elata Blume powder (NFGP), and once fermented G. elata Blume powder (1st FGP) at a concentration of 500 and 1,000 ppm. Free radical scavenging activity of 3rd FGP was similar to that of BHA at a dose of 1,000 ppm. Moreover, the ABTS radical scavenging activity of the 3rd FGP increased compared to NFGP and 1st FGP at a concentration of 31.25 ppm. Total polyphenols and flavonoid contents were increased as fermentation progressed. Ergothioneine content was increased more than 8 times in the 1st FGP, 3 times in the 3rd FGP, respectively than NFGP. In conclusion, this study indicated that the antioxidant activity and functional component contents of G. elata Blume were increased depending on the fermentation number.
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KEYWORD
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antioxidant activity, ergothioneine, fermentation, Gastrodia elata Blume, Phellinus linteus
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