Food Science and Biotechnology

  • 제17권6호
  • /
  • Pages.1387-1390
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Changes in Antioxidant Activity of Rehmannia radix Libosch with Heat Treatment

  • Woo, Koan-Sik (National Institute of Crop Science, Rural Development Administration) ;
  • Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University) ;
  • Song, Dae-Sik (Shinwon FI Co.) ;
  • Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • 발행 : 2008.12.31
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초록

This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRL was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid content, and antioxidant activity were investigated. With increased heating temperature and exposure time, total content of polyphenol, flavonoid, as well as antioxidant activity increased. The highest total polyphenol and flavonoid contents were 21.65 and 3.56 mg/g, respectively, these values were occurred after heating for 3 hr at $150^{\circ}C$ (RRL was 5.09 and 0.83 mg/g, respectively). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest value of 83.46% after heating for 3hr at $150^{\circ}C$. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging activity was highest value of 20.43mg ascorbic acid (AA) eq/g after heating for 2 hr at $150^{\circ}C$. There were highly significant differences in the total polyphenol, flavonoid content, and antioxidant activity among heating temperatures and times (p<0.001), with heating temperature having the greater effect.

키워드

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