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KMID : 1144820210270040291
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대한의생명과학회지
2021 Volume.27 No. 4 p.291 ~ p.297
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Comparison of Saponin Content and Antioxidant Effect depending on the Processing Method of Codonopsis lanceolata
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Kim Eun-Young
Jeon Jeong-Wook
Hyun Kyung-Yae
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Abstract
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Codonopsis lanceolata, called deodeok in Korean, has been verified for various effects, including anti-aging and antiinflammatory effects and insomnia improvement, and is one of the healthy foods that Koreans enjoy eating. In this study, the saponin content, lansemaside A content, and total saponin content of deodeok were analyzed using high-pressure sterilization and solid fermentation by mixed lactic acid bacteria. The antioxidant effect was compared to determine improved processing methods of deodeok. The lansemaside A content of deodeok samples depending on the preprocessing methods was analyzed: 2,594.10 mg/kg for dried deodeok, 2,100.93 mg/kg for steamed deodeok, and 1,151.31mg/kg for fermented deodeok. The total saponin content was found to be 7,209 mg/kg for dried deodeok and 8,605 mg/kg for steamed deodeok, showing a high saponin content. The total polyphenol content was highest for dried deodeok, steamed deodeok, and fermented deodeok. As for the antioxidant effect, it was analyzed that the effect of dried deodeok was the highest, followed by steamed deodeok and fermented deodeok; Dried deodeok had the highest value in total polyphenol content, not in total saponin content, which is considered to have a positive influence on its antioxidant effect. The content of lansemaside A was the highest for dried deodeok. When fermented deodeok is consumed, more beneficial effects on health can be expected by ingesting it with lactic acid bacteria cultured using saponins and polyphenols. Therefore, this study suggests the possibility of manufacturing products suitable for the needs of consumers, such as the flavor of deodeok, according to the processing methods.
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KEYWORD
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Codonopsis lanceolata, Deoduck, Lancemaside A, Total saponin, Total polyphenol content, Antioxidant effect
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