|
KMID : 1007520080170061387
|
|
Food Science and Biotechnology
2008 Volume.17 No. 6 p.1387 ~ p.1390
|
|
|
Changes in Antioxidant Activity of Rehmannia radix Libosch with Heat Treatment
|
|
Woo Koan-Sik
Hwang In-Guk
Song Dae-Shik
Lee Youn-Ri
Lee Jun-Soo
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRLwas heated at various temperatures (110-150oC) for various times (1-5hr), and the total polyphenol, flavonoid content, andantioxidant activity were investigated. With increased heating temperature and exposure time, total content of polyphenol,flavonoid, as well as antioxidant activity increased. The highest total polyphenol and flavonoid contents were 21.65 and 3.56mg/g, respectively, these values were occurred after heating for 3hr at 150oC (RRL was 5.09 and 0.83mg/g, respectively).The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest value of 83.46% after heating for 3 hr at150oC. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging activity was highest valueof 20.43mg ascorbic acid (AA) eq/g after heating for 2hr at 150oC. There were highly significant differences in the totalpolyphenol, flavonoid content, and antioxidant activity among heating temperatures and times (p<0.001), with heatingtemperature having the greater effect.
|
|
|
KEYWORD
|
|
|
Rehmannia radix Libosch, heat treatment, antioxidant activity, polyphenol, flavonoid
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|