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http://dx.doi.org/10.3839/jabc.2022.037

Comprehensive comparison of the primary and secondary metabolites and antioxidant activity of Polygoni multiflori Radix by processing methods  

Hee Yul Lee (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University)
Chung Eun Hwang (Department of Research and Development, Jinju Bio Industry Foundation)
Kyung Pan Hwa (Department of Food Science, Gyeongsang National University)
Du Yong Cho (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University)
Jea Gack Jung (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University)
Min Ju Kim (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University)
Jong Bin Jeong (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University)
Mu Yeun Jang (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University)
Kye Man Cho (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University)
Publication Information
Journal of Applied Biological Chemistry / v.65, no.4, 2022 , pp. 287-298 More about this Journal
Abstract
This study investigated the changes in the physiochemical property, phytochemical content, nutritional content and antioxidant activity of Polygoni multiflori Radix by steam, aging, and fermentation. After processing Polygoni multiflori Radix (PMR), pH slightly decreased, while acidity increased (pH 5.70→4.78, acidity 0.23→0.29%). The reducing sugar content increased after aging and fermentation from 1.19 mg/g (PMR) to 1.40 (fermented PMR, FPMR), 1.30 (red PMR, RPMR), 1.53 (fermented red PMR, FRPMR), 1.99 (black PMR, BPMR), and 2.33 mg/g (fermented black PMR, FBPMR). Total phenolic content was highest in PMR (6.05 mg/g) and total flavonoids and maillard product were increased after aging and fermentation of PMR, and were the highest in BPMR (1.60 mg/g) and FBPMR (2.76 O.D.), respectively. The major phytochemical was 2,3,5,4'-tetrahydroxystilbene-2-0-α-glucoside, which were highest in PMR (64.9 mg/g) with 46.47 mg/g at FPMR, 33.94 mg/g at RPMR, 48.76 mg/g at FRPMR, 36.68 mg/g at BPMR and 34.35 mg/g at FBPMR. The main fatty acids and free amino acids were detected as palmitic acid (C16:0) and proline, respectively. Generally, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and FRAP reducing powers were shown high in PMR (39.06%, 98.32%, and 2.61 O.D. in extracts concentration 1.0 mg/mL), then were decreased after aging and fermentation.
Keywords
Antioxidant; Fermentation; Food processing; Lactic acid bacteria; Phytochemicals; Polygoni multiflori Radix;
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Times Cited By KSCI : 6  (Citation Analysis)
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