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KMID : 1134820130420060924
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 6 p.924 ~ p.932
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Antioxidant Activities of Processed Deoduck (Codonopsis lanceolata) Extracts
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Jeon Sang-Min
Kim So-Young
Kim In-Hye
Ko Jeong-Sook
Kim Haeng-Ran
Chung Jae-Youn
Lee Hyeon-Yong
Park Dong-Sik
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Abstract
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This study investigated the antioxidant activities of processed Deoduck (Codonopsis lanceolata) extracts treated through high-pressure extraction and steaming with fermentation. The antioxidant activities were determined for DPPH and ABTS radical-scavenging activity, SOD-like activity, ferric reducing antioxidant power (FRAP), and Fe2+ chelating. Total phenolic and flavonoid contents were also measured. Among eight Deoduck extracts, the S5FDW extract had the highest total phenolic and flavonoid content, 73.9 mg GAE/g and 50.9 mg QUE/g, respectively. The S5FDW extract had the highest DPPH radical-scavenging activity (27%) at a 1.0 mg/mL concentration. The ABTS radical-scavenging activity was highest for S5FDW extract (82.1%) at a 10 mg/mL concentration. The HFDE extract showed the highest SOD-like activity (29.7%) at a 1.0 mg/mL concentration. FRAP was highest in S5FDW extract (140.8 μM) at a 1.0 mg/mL concentration. The DE extract showed the highest Fe2+ chelating (46%) at a 1.0 mg/mL concentration. The phenolic and flavonoid contents significantly correlated with the antioxidant activity of several processed Deoduck extracts and was higher in the processed Deoduck extracts compared to the raw Deoduck extracts. Therefore, processing techniques can be useful methods for making Deoduck a more potent and natural antioxidant.
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KEYWORD
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Codonopsis lanceolata, Deoduck, total phenolic and flavonoid content, antioxidant activities
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