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http://dx.doi.org/10.13103/JFHS.2016.31.4.304

Stability of Ethanolic Extract from Cirsium setidens Nakai  

Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University)
Cho, Yang-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Cho, Bong-Yeon (Department of Food Science and Biotechnology, Kangwon National University)
Ra, Moon-Jin (Hongcheon Institute of Medicinal Herb)
Kim, Sun-Young (Hongcheon Institute of Medicinal Herb)
Kang, Il-Jun (Department of Food Science and Nutrition, Hallym University)
Han, Kyoung Chan (Hatti co. Ltd.)
Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Journal of Food Hygiene and Safety / v.31, no.4, 2016 , pp. 304-309 More about this Journal
Abstract
This study was assessed stability of ethanolic extract from Cirsium setidens Nakai that will be applied for development of functional foods and ingredients. We evaluated pectolinarin content, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from C. setidens Nakai against various temperature (4, 25 and $50^{\circ}C$) and pH (4.0, 7.0 and 10.0). Our results show that the pectolinarin and total phenol contents in ethanolic extract from Cirsium setidens Nakai slightly reduced during the storage periods. Moreover, the DPPH radical scavenging activity at $4^{\circ}C$ was higher than those of other temperature. Pectolinarin content, total phenol content and DPPH radical scavenging activity of ethanolic extract from Cirsium setidens Nakai at acidic (pH 4.0) and neutral (pH 7.0) pH ranges were higher than at alkaline pH ranges. These results indicate that the optimum storage condition of C. setidens Nakai ethanol extract are temperature $4^{\circ}C$ and pH 4.0-7.0 ranges.
Keywords
C. setidens Nakai; Stability; Pectolinarin; Antioxidant activity; Total phenol content;
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Times Cited By KSCI : 11  (Citation Analysis)
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