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KMID : 0665220210340060662
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 6 p.662 ~ p.668
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Phenolics Composition and Antioxidant Properties of Aster koraiensis Extracts with Different Ethanol Concentrations
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Jang Gwi-Yeong
Lee Eun-Suk
Jee Yun-Jeong
Kim Hyung-Don
Kang Min-Hye
Kim Geum-Soog
Choi Su-Ji
Lee Seung-Eun
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Abstract
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Aster koraiensis Nakai (A. koraiensis) which has been used as a food and medicinal plant in the past, is valuable as functional food material. Therefore, the aim of this study was to determine the antioxidant properties and major phenolics of A. koraiensis extracts with different ethanol concentrations (0, 50, 70, and 100% aqueous ethanol solution). When ethanol concentration in the extraction solvent was increased, extraction yield decreased; 34.2, 23.2, 21.0, and 5.5% in 0, 50, 70, and 100% ethanolic extracts, respectively. Total phenolics content and antioxidant activities of extracts were increased in an ethanol concentration-dependant manner. The major phenolics in the extracts were chlorogenic acid (21.264~58.666 mg/g), isochlorogenic acid A (10.432~145.353 mg/g), and isochlorogenic acid C(0.239~13.148 mg/g), and these phenolic contents were higher in 70 and 100% ethanolic extracts than other extracts. Significant correlations were observed between ethanol concentration of extraction solvent, antioxidant properties, and major phenolics. These results indicated that the optimal ethanol concentration for extraction was 70%.
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KEYWORD
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Aster koraiensis Naka, antioxidant properties, ethanol concentration, extraction, phenolics
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