Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Raw and Dried Astragalus membranaceus Extracts

건조유무에 따른 황기 추출물의 특성

  • Min, Sung Hee (Department of Oriental Medical Food & Nutrition, Semyung University)
  • Received : 2016.11.14
  • Accepted : 2017.01.12
  • Published : 2017.02.28
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Abstract

Purpose: This study was carried out to investigate the availability of raw Astragalus membranaceus as a food ingredient. Methods: Raw and dried A. membranaceus water extracts were used to examine the free radical scavenging activity, polyphenol and flavonoid contents, and antimicrobial activity. Also, the sensory characteristics of each water extracts were evaluated. Results: The free radical scavenging activity and total polyphenol and flavonoid contents of raw A. membranaceus extracts were higher than those of dried A. membranaceus extracts. The antimicrobial activities of raw and dried A. membranaceus extracts were examined against several food borne illness-causing microorganisms using the paper disc diffusion method. Inhibition zones were observed in Staphylococcus aureus subsp. aureus, Bacillus subtilis, Pseudomonas aeruglnosa, Salmonella enterica subsp. enterica, Escherichia coli and Bacillus cereus treated with raw extracts. Inhibition zones were observed in B. subtilis, P. aeruglnosa and S. enterica subsp. enterica treated with dried extracts. Raw A. membranaceus extracts had higher scores than dried extracts in sensory evaluation. Conclusion: Raw A. membranaceus was better in antioxidative, antimicrobial activities, and sensory characteristics than dried one.

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