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KMID : 0665220170300020388
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 2 p.388 ~ p.394
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Stability of Ethanolic Extract from Fermented Cirsium setidens Nakai by Bioconversion during Different Storing Conditions
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Lee Jin-Ha
Moon Seok-Yong
Cho Bong-Yeon
Choi Sun-Il
Jung Tae-Dong
Choi Seung-Hyun
Kim Jong-Dai
Lee Ok-Hwan
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Abstract
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This study investigated the stability of ethanolic extract from fermented Cirsium setidens Nakai (FCSN) in order to develop functional materials during different storage conditions. We evaluated pectolinarin and pectolinarigenin contents, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from FCSN obtained by bioconverison at various temperatures (4, 25 and 50℃) and pHs (4.0, 7.0 and 10.0). Our results show that the pectolinarin, pectolinarigenin, and total phenol contents in ethanolic extract from FCSN were decreased during the storage periods. Moreover, the DPPH radical scavenging activity did not significantly change at 4℃ and 25℃. Pectolinarin and pectolinarigenin contents, total phenol content and DPPH radical scavenging activity of ethanolic extract from FCSN at acidic pH (pH 4.0) and neutral pH (pH 7.0) were higher than those at the alkaline pH range. These results indicate that the optimum storage condition of the ethanolic extract from FCSN was 4℃ and pH 4.0~7.0 range.
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KEYWORD
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fermented, C. setidens Nakai, stability, pectolinarin, pectolinarigenin, antioxidant activity, total phenol content
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