Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Antioxidant Activity of Rehmanniae Radix Preparata Prepared from Dried Root through Steaming-Drying Cycles

건지황 증포횟수에 따른 숙지황의 항산화 특성

  • Lee, Ji-Yeon (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Na-Yeon (Dept. of Food & Nutrition, Chungnam National University) ;
  • Oh, Hye-Lim (Dept. of Food & Nutrition, Chungnam National University) ;
  • Lee, Kun-Jong (Dept. of Food & Nutrition, Seoil College) ;
  • Yang, Kee-Heun (Dept. of Food & Nutrition, Chungnam National University) ;
  • Doh, Eun-Soo (Dept. of Orental Pharmaceutical Science, Joongbu University) ;
  • Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 이지연 (충남대학교 식품영양학과) ;
  • 김나연 (충남대학교 식품영양학과) ;
  • 오혜림 (충남대학교 식품영양학과) ;
  • 이근종 (서일대학교 식품영양학과) ;
  • 양기현 (충남대학교 식품영양학과) ;
  • 도은수 (중부대학교 한방제약과학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2011.09.22
  • Accepted : 2011.12.27
  • Published : 2011.12.31
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Abstract

The objective of this study is to evaluate antioxidant activities of Rehmanniae Radix Preparata (RRP) prepared from dried root through nine repeated steaming-drying cycles. The total phenolic content of the final cycle of RRP increased to 165.2% compared with that of the 1st cycling product. Antioxidant activities which were determined by ferric-reducing antioxidant potential (FRAP), 2,2'-azinobis(3 ethybenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, 1,1-diphenyl-2-picrydrazyl (DPPH), and hydroxyl radical scavenging activities, increased remarkably as the number of steaming-drying cycles increased. Especially, FRAP value increased to 89.1%. Further, $IC_{50}$ values for DPPH and hydroxyl radical scavenging activities of the final 9th-cycling product decreased to 58.3% and 67%, respectively. Based on these results, it was observed that the antioxidant activities of RRP improve according to an increased number of steaming-drying cycles.

Keywords

References

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