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Antioxidative Activity of Heat Treated Licorice (Glycyrrhiza uralensis Fisch) Extracts  

Woo, Koan-Sik (Department of Food Science and Technology, Chungbuk National University)
Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University)
Kim, Kwang-Yup (Department of Food Science and Technology, Chungbuk National University)
Lee, Hee-Bong (Department of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.3, 2006 , pp. 355-360 More about this Journal
Abstract
Antioxidative activity and physicochemical characteristics of heat-treated licorice extracted by ethyl-acetate (EtOAc) and ethyl-alcohol (EtOH) were evaluated at various treatment temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content and EtOH extracts treated at $120^{\circ}C$, 2 hr, and 40% moisture content were 9.48 and 32.90%, whereas those of control were 3.74 and 14.60%, respectively. Highest total polyphenol content was obtained from 13.95 mg/g EtOH extract treated at $150^{\circ}C$, 3 hr, and 30% moisture content (control: 6.92 mg/g). Highest antioxidative activity $(IC_{50})$ was obtained from 0.32 g/L EtOAc treated at $140^{\circ}C$, 2 hr, and 20% moisture content (control: 0.57 g/L). Highest ascorbic acid equivalent antioxidant activity value of 2,112.61 mg ascorbic acid (AA) eq was obtained from EtOAc extract treated at $120^{\circ}C$, 2 hr, and 40% moisture content (control: 1,920.27 mg AA eq). Optimum heat treatment conditions were $130-140^{\circ}C$, 3 hr, and 30% moisture content.
Keywords
licorice (Glycyrrhiza uralensis Fisch); heat treatment; polyphenol; antioxidative activity;
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