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KMID : 1234920220220020115
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Journal of Korean Oriental Association for Study of Obesity
2022 Volume.22 No. 2 p.115 ~ p.124
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Antioxidant Activity Study of Artemisia argyi H. Extract Fermented with Lactic Acid Bacteria
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Kim Ji-Hyun
Kim Hyun-Young
Kim Nan-Kyung
Lee Ah-Young
Seo Weon-Taek
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Abstract
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Objectives: In this study, we investigated physicochemical characteristics and antioxidant activity of Artemisia argyi H. fermented with lactic acid bacteria.
Methods: The A. argyi water extract was fermented using lactic acid bacteria isolated from kimchi at 30℃ for 96 h. To evaluate the physicochemical characteristics, we investigated pH, total acidity, viable cells, free sugars, free organic acids, and free amino acids contents during fermentation. In addition, we examined antioxidant activity of fermented Artemisia argyi H. by measurement of 2,2-diphenyl-1-(2,4,6-trinitrophenyl)-hydrazinyl (DPPH) and 2,2’-azubi-bus-3-
ethylbenzothiazoline-6-sulfonic acid (ABTS+) scavenging activities.
Results: During fermentation time, pH of fermented A. argyi was decreased from 4.57 to 3.22, and total acidity was increased from 0.39% to 1.63%. The number of lactic acid bacteria fermented A. argyi was increased from 1.28×107 CFU/ml to 3.75×108 CFU/ml during fermentation time. The free sugars of fermented A. argyi were confirmed glucose and sucrose. In addition, the organic acid content of fermented A. argyi was the highest in oxalic acid and lactic acid. In the composition of free amino acids, content of ornithine increased from 4.4 mg/100 g to 18.8 mg/100 g compared with non-fermented A. argyi. Furthermore, DPPH and ABTS+ radical scavenging activities of fermented A. argyi increased in a dose-dependent manner.
Conclusions: In conclusion, our data suggest that lactic acid fermentation of A. argyi could be used as a functional food for antioxidants.
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KEYWORD
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Artemisia argyi H., Antioxidants, Free radicals, Fermentation, Lactic acid
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