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KMID : 1134820070360060689
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 6 p.689 ~ p.695
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Antioxidant Activity of Heated Licorice (Glycyrrhiza uralensis Fisch) Extracts in Korea
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Woo Koan-Sik
Hwang In-Guk
Noh Young-Hee
Jeong Heon-Sang
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Abstract
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Antioxidative activity and polyphenol contents of heated licorice in Korea extracted by ethyl-acetate (EtOAc) and ethyl-alcohol (EtOH) were evaluated at various heating temperatures (110, 120, 130, 140, and 150℃), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc extract was 10.9% at 130℃, 3 hr, and 50% moisture content and that of EtOH extract was 25.0% at 120℃, 2 hr, and 20% moisture content, whereas those of control were 0.8 and 15.8%, respectively. The highest total polyphenol content was 845.67 ㎎/100 g in EtOH extract at 120℃, 2 hr, and 20% moisture content (control: 277.00 ㎎/100 g). The antioxidative activity (IC50) was the highest value of 0.53 ㎎/mL in EtOAc extract at 120℃, 2 hr, and 20% moisture content (control: 12.34 ㎎/mL). The highest ascorbic acid equivalent antioxidant activity value of 1,584 ㎎ ascorbic acid (AA) eq was obtained from EtOAc extract at 120℃, 2 hr, and 40% moisture content (control: 1,263 ㎎ AA eq). Optimum heating conditions for the improvement of antioxidative activity of licorice in Korea was 120℃, 2 hr, and 20～40% moisture content.
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KEYWORD
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licorice (Glycyrrhiza uralensis Fisch), heat treatment, polyphenol, antioxidative activity
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