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KMID : 1134820070360121571
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 12 p.1571 ~ p.1577
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Physicochemical Properties of Functional Herb Mixtures
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Lee Myung-Hee
Jo Deok-Jo
Yoon Sung-Ran
Lee Ki-Dong
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Abstract
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The herb mixtures that are known to lower blood pressure were selected through oriental medical books and prescriptions and the physicochemical properties of their water extracts were analyzed to examine the possibility as functional food materials. The total yield of 28 water extracts was in the range of 5.33～36.71%. Total phenolics and flavonoid content were 204.89～2543.29 ㎎% and 59.79～1430.55 ㎎%, respectively, and especially No. 2, 5, 9, 17, 18, 20, 22, and 26 showed high rates of above 800 ㎎%. Electron donating ability (EDA) was 7.81～98.18%, and the samples that showed high values in EDA were similar to the samples with high values in total phenolics and flavonoid content. Phenolics and flavonoid compounds of the herbs are considered to perform a major role in antioxidation. Nitrite scavenging ability reached the highest at pH 1.2 (11.70～96.47%) and the lowest at pH 6.0 (below 12.77%), which indicates that nitrite scavenging ability decreases when pH increases.
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KEYWORD
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herb, total phenolic compound, total flavonoid content, electron donating ability, nitrite scavenging effect
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