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http://dx.doi.org/10.11625/KJOA.2016.24.4.893

A Quality Characteristic in Schisandra chinensis by Puff processing  

Nam, Hyeon-Hwa (전북대학교 농업생명과학대학 작물생명과학과)
Choo, Byung-Kil (전북대학교 농업생명과학대학 작물생명과학과)
Publication Information
Korean Journal of Organic Agriculture / v.24, no.4, 2016 , pp. 893-905 More about this Journal
Abstract
Puff processing is one of the preparation and processing methods of herbal medicines. This study analyzed the quality characteristics in schisandra chinensis extracts by puff processing ($1kgf/cm^2$, $3kgf/cm^2$, $5kgf/cm^2$) through changes of the lignan contents and antioxidant activity. The lignan contents and antioxidant activity of puff processing schisandra chinensis extracts (PPSCE) increased higher than compared to a control. Also, as lignan contents and antioxidant activity of PPSCE was increased with the increasing pressure but it was reduced from $5kgf/cm^2$. The results suggest that puff processing was attributed to the quality increase schisandra chinensis.
Keywords
antioxidant; lignan; puffing; puff processing; schisandra chinensis;
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Times Cited By KSCI : 12  (Citation Analysis)
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