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KMID : 0881720160310040304
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 4 p.304 ~ p.309
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Stability of Ethanolic Extract from Cirsium setidens Nakai
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Lee Jin-Ha
Cho Yang-Hwan
Cho Bong-Yeon
Lee Ok-Hwan
Ra Moon-Jin
Kim Sun-Young
Kang Il-Jun
Han Kyoung-Chan
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Abstract
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This study was assessed stability of ethanolic extract from Cirsium setidens Nakai that will be applied for development of functional foods and ingredients. We evaluated pectolinarin content, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from C. setidens Nakai against various temperature (4, 25 and 50oC) and pH (4.0, 7.0 and 10.0). Our results show that the pectolinarin and total phenol contents in ethanolic extract from Cirsium setidens Nakai slightly reduced during the storage periods. Moreover, the DPPH radical scavenging activity at 4oC was higher than those of other temperature. Pectolinarin content, total phenol content and DPPH radical scavenging activity of ethanolic extract from Cirsium setidens Nakai at acidic (pH 4.0) and neutral (pH 7.0) pH ranges were higher than at alkaline pH ranges. These results indicate that the optimum storage condition of C. setidens Nakai ethanol extract are temperature 4oC and pH 4.0-7.0 ranges.
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KEYWORD
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C. setidens Nakai, Stability, Pectolinarin, Antioxidant activity, Total phenol content
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