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KMID : 1134820100390030406
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 3 p.406 ~ p.413
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Physicochemical Property and Antioxidative Activity of Hot-Water Extracts from Enzyme Hydroly sate of Astragalus membranaceus
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Kwon Sang-Chul
Choi Goo-Hee
Hwang Jong-Hyun
Lee Kyong-Haeng
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Abstract
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To enhance the yield and bioactivity of hot-water extract from herbal medicine, Astragalus membranaceus was hydrolyzed with carbohydrases, such as ClariSEB and Fungamyl. After hot-water extracts were prepared from each hydrolysate (HW-C/F), physicochemical property, antioxidant activity and sensory property were evaluated. The solid content (oBrix) of HW-C/F was higher than hot-water extract from A. membranaceus no treated enzyme (control). Although pH of HW-C/F was lower than that of the control, the acidity was higher. Lightness of Hunter’s color values was increased in HW-C/F whereas redness and yellowness were decreased. The contents of reducing sugar, flavonoid and polyphenol of HW-C/F were higher than the control but the content of ascorbic acid was not different from control. The inhibitory activity of HW-C/F against lipid peroxidation was slightly higher than control, but DPPH radical scavenging, ABTS reducing, metal chelating activities were significantly increased by HW-C/F. The sensory evaluation also revealed that the sensory panelists preferred HW-C/F to that of control. Therefore, hydrolysis by carbohydrases for preparation of hot-water extract from A. membranaceus is one of the good methods to improve antioxidative activity and sensory property of hot-water extract.
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KEYWORD
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Astragalus membranaceus, enzyme treatment, antioxidative activity, physicochemical and sensoryproperty
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