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KMID : 0665420170320020144
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Korean Journal of Food Culture
2017 Volume.32 No. 2 p.144 ~ p.149
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Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine
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Jang Mi-Ran
Kim Gun-Hee
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Abstract
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This study was designed to investigate the contents of icariin during ripening of Epimedium koreanum with sugar and Soju (25, 30, and 35% alcohol contents) using a homemade method. Contents of icariin of Epimedium wine were examined using high performance liquid chromatography. Icariin levels in Epimedium wine increased during the first 3 days of storage; after 6 days, icariin contents decreased gradually until 30 days. Contents of icariin in Epimedium wine by storage temperature (5 and 20oC) were not different during storage. After 30 days, icaiin was not detected in all tested Epimedium wines. Epimedium wines were assessed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) and (ABTS) radical scavenging activity. DPPH and ABTS radical scavenging activities increased in early storage periods, however, after 6 or 9 days, activities decreased gradually.
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KEYWORD
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Epimedium koreanum , wine , icariin , DPPH , ABTS
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