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KMID : 1134820110400111518
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 11 p.1518 ~ p.1524
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Quality Characteristics and Antioxidant Activities of Rehmanniae radix Paste
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Oh Hye-Lim
You Bo-Ram
Kim Hyo-Jin
Lee Ji-Yeon
Kim Na-Yeon
Song Jung-Eun
Kim Mee-Ree
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Abstract
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This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0oBrix, respectively, whereas the reducing sugar contents were 2.4% and 44.9%.The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively.FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.
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KEYWORD
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Rehmanniae radix, Rehmanniae radix preparata, hot water extract, antioxidant activities
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