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KMID : 1007520140230051715
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Food Science and Biotechnology
2014 Volume.23 No. 5 p.1715 ~ p.1718
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Effects of Aging on the Phenolic Content and Antioxidant Activities of Magnolia (Magnolia denudata) Flower Extracts
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Yoon Hyung-Eun
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Abstract
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Magnolia contains a large variety of physiologically active compounds, including phenolic compounds, and the magnolia flower is used for preparation of tea. The phenolic content and antioxidant activities of magnolia (Magnolia denudata) flower extracts (MFE) and effects of aging under different conditions were examined. The total phenolic content of MFE was 143.9±2.6 mg of GAE/g of MFE and the rutin content was 54.5±0.1 mg/g of MFE. An aging process for magnolia flowers at 70oC under either 30% or 60% relative humidity values for 24 h significantly (p<0.05) increased the total phenolic and flavonoid contents, the antioxidant capacity, and the rutin content of MFE, compared with controls. An aging process under a relative humidity value of 60% at 70oC was used to maximize the phenolic extraction rate. The amount of physiologically active phenolic compounds in magnolia flower tea can be increased by performing an appropriate aging process.
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KEYWORD
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magnolia, flower, phenolic, rutin, antioxidant
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