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KMID : 1024420180220040315
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Food Engineering Progress
2018 Volume.22 No. 4 p.315 ~ p.320
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Antioxidant and Anti-inflammatory Activities in Freeze-dried and Hot Air-dried Aronia (Aronia melanocarpa) Extracts
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Park Mi-Hye
Kim Bum-Sik
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Abstract
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This study examined the effects of drying methods of Aronia melanocarpa on contents of total polyphenols and flavonoids, antioxidant activity and anti-inflammatory activity. As a result, freeze-dried aronia extract (FDAE) significantly exhibited higher contents of total polyphenols and flavonoids (155.76 mg GAE/g and 105.70 mg QE/g) than hot-air dried aronia extract (HDAE) (134.93 mg GAE/g and 82.29 mg QE/g). Also, FDAE showed greater antioxidant activity than HDAE in both DPPH and ABTS. For anti-inflammatory activity, NO production from lipopolysaccharide activated RAW264.7 cell reduced at a dose-dependent manner in both FDAE and HDAE. However, reduction rate of NO production is higher in FDAE (62.7%) than in HDAE (33.5%). These results suggest that comparatively, freezedrying is a better method for preserving the antioxidant and anti-inflammatory activities and of aronia.
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KEYWORD
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Aronia melanocarpa, freeze-drying, hot air-drying, antioxidant activity, anti-inflammatory activity
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