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KMID : 1011620180340040342
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 4 p.342 ~ p.349
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Antioxidative Effect of Seven Fermented Medicinal Herb Mixtures Using in Vitro Assays and Bulk Oil System
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Kim Min-Ah
Han Chang-Hee
Jeong A-Young
Kim Hyun-Sook
Kim Mi-Ja
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Abstract
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Purpose: Seven fermented medicinal herb mixtures were made by fermenting Buckwheat, Solomon"s seal, mate, Job"s tears, Angelica, Goji berry, and Gastrodia elata Blume in proportions. This study examined the antioxidant activity and oxidative stability of seven fermented medicinal herb mixtures.
Methods: The antioxidant capacity of an 80% ethanol extract of the seven fermented medicinal herb mixtures was determined by the DPPH radical scavenging activity, ABTS cation radical scavenging, FRAP value, ORAC assay, total flavonoid contents (TFC), and total phenolic contents (TPC). The conjugated diene and ρ-anisidine value were used to evaluate the oxidative stability.
Results: The DPPH and ABTS radical scavenging activity at 0.25, 0.50, 1.00 mg/mL were 34.1, 57.2, 89.2 and 67.4, 95.7, 98.4%, respectively. The FRAP value was 455.8 μM ascorbic acid equivalent/g extract. The TFC and TPC were 32.4 μM quercetin equivalent/g extract and 40.2 μM tannic acid equivalent/g extract, respectively. Furthermore, the total phenolics showed positive correlations with the DPPH radical scavenging activity, ABTS cation radical scavenging, FRAP value, and ORAC assay (p<0.01). In addition, the amounts of conjugated diene and the ρ-anisidine value produced by lipid oxidation in the bulk oil system were reduced significantly compared to the control oil (p<0.05).
Conclusion: These results suggest that the ethanol extract of seven fermented medicinal herb mixtures has excellent antioxidative activity and oxidative stability in bulk oil and can be used as natural antioxidants.
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KEYWORD
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seven fermented medicinal herb mixtures, antioxidant activity, bulk oil system, oxidative stability
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