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http://dx.doi.org/10.14374/HFS.2011.19.1.243

Comparisons of Preferences and Functional Properties of Soft Extracts from Schisandrae Fructus Depending on the Manufacturing Process  

Kim, Hong-Jun (College of Oriental Medicine, Woo-Suk University)
Kim, Young-Sik (College of Oriental Medicine, Woo-Suk University)
Choi, Go-Ya (Korea Institute of Oriental Medicine)
Lee, Guem-San (College of Oriental Medicine, Woo-Suk University)
Park, Kyoung-Bum (College of Oriental Medicine, Woo-Suk University)
Lee, Seung-Ho (College of Oriental Medicine, Woo-Suk University)
Choi, Young-Kyu (College of Oriental Medicine, Woo-Suk University)
Jeong, Seung-Il (Jeonju Biomaterials Institute)
Ju, Young-Sung (College of Oriental Medicine, Woo-Suk University)
Publication Information
Herbal Formula Science / v.19, no.1, 2011 , pp. 243-251 More about this Journal
Abstract
Objectives : To further enhance the business value of domestic Schisandrae Fructus, new products composed of modified Gyeongok-go were developed. Their preferences and antioxidant behaviors were compared under different manufacturing processes. Methods : Sensory evaluation was carried out on a 7-point scale by a taste panel. Additionally, the antioxidant activities were investigated in vitro against ABTS[2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] and DPPH(2,2-diphenyl-1-picrylhydrazyl). Results : The differences among each sample were not statistically significant in sensory evaluation. In contrast, the antioxidant properties of each sample can have up to twice effect distinction at a final concentration of 2.5 mg/ml. Conclusions : Manufacturing methods, while having smaller effect on sensory evaluation, greatly affected the antioxidant properties. As a consequence, the optimum manufacture conditions need to be established using different manufacture conditions and activity search methods.
Keywords
Schisandrae chinensis; Gyeongok-go; Qiongyu-gao; preference; antioxidative activity;
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Times Cited By KSCI : 1  (Citation Analysis)
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