Browse > Article
http://dx.doi.org/10.3746/jkfn.2011.40.1.001

Antioxidant Activity of Hwangki and Beni-Koji Extracts and Mixture  

Kim, Jae-Won (Dept. of Food Science and Technology, Catholic University of Daegu)
Kim, Soon-Dong (Dept. of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.1, 2011 , pp. 1-6 More about this Journal
Abstract
This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power ($OD_{700}$) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.
Keywords
antioxidant activity; Hwangki; Beni Koji extracts;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Saeedeh AD, Asna U. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem 102: 1233-1240.   DOI
2 Marklund S, Marklund G. 1974. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biol Chem 47: 468-474.
3 Jung HS, Lee EJ, Lee JH, Kim JS, Kang SS. 2008. Phytochemical studies on Astragalus root (3): Triterpenoids and sterols. Kor J Pharmacogn 39: 186-193.   과학기술학회마을
4 Rios JL, Waterman PG. 1997. A review of the pharmacology and toxicology of Astragalus. Phytother Res 11: 411-418.   DOI
5 Ryu MS, Kim EH, Chun MS, Kang SH, Shim BS, Yu YB, Jeong GJ, Lee JS. 2008. Astragali Radix elicits anti-inflammation via activation of MKP-1, concomitant with attenuation of p38 and Erk. J Ethnopharmacol 115: 184-193.   DOI
6 Lin LZ, He XG, Lindermajer M, Nolan G, Yang J, Cleary M, Qiu SX, Cordell GA. 2000. Liquid chromatography-electrospray ionization mass spectrometry study of the flavonoids of the roots of Astragalus mongholicus and A. membranaceus. J Chromatogr 876: 87-95.   DOI
7 Palo MA, Vidal-Adeva L, Maceda L. 1961. A study on angkak and its production. Philippines J Sci 89: 1-22.
8 Juzlova P, Martinkova L, Kren V. 1996. Secondary metabolites of the fungus Monascus: a review. J Ind Microbiol 16: 163-170.   DOI
9 Par MZ, Yoon EK, Kim SD. 2002. Stability of pigment produced by Monascus pilosus. Korean J Food Sci Technol 34: 541-545.   과학기술학회마을
10 Kim EY, Rhyu MR. 2008. Antimicrobial activities of Monascus koji extracts. Korean J Food Sci Technol 40: 76-81.   과학기술학회마을
11 Kang MR, Kim JY, Hyun YJ, Kim HJ, Yeo HY, Song YD, Lee JH. 2008. The effect of red-yeast-rice supplement on serum lipid profile and glucose control in subjects with impaired fasting glucose or impaired glucose tolerance. Korean J Nutr 41: 31-40.   과학기술학회마을
12 Hong JY, Choi YJ, Kim MH, Shin SR. 2009. Study on the quality of apple dressing sauce added with pine mushroom (Tricholoma matsutake Sing) and chitosan. Korean J Food Preserv 16: 60-67.   과학기술학회마을
13 Baek NI, Kim YS, Kyung JS, Park KH. 1996. Isolation of anti-hepatotoxic from the root of Astragalus membranceus. Kor K Pharmacogn 27: 111-116.
14 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239.   과학기술학회마을
15 Toda S, Yase Y, Shirataki Y. 2000. Inhibitory effects of Astragali Radix, crude drug in oriental medicines on lipid peroxidation and protein oxidative modification of mouse brain homogenate by copper. Phytother Res 14: 294-296.   DOI
16 Duval B, Shetty K. 2001. The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed anise root extract. J Food Biochem 25: 361-377.   DOI
17 Zheng W, Wang SY. 2001. Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 49: 5165-5170.   DOI
18 Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. 1987. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem 51: 1333-1338.   DOI
19 Buege JA, Aust SD. 1978. Microsomal lipid peroxidation. Methods Enzymol 52: 302-310.   DOI
20 Jung TK, Kim MJ, Lim KR, Yoon KS. 2006. Moisturizing and anti-oxidation effect of Astragalus membranceus root extract. J Soc Cosmet Scientists 32: 193-200.
21 Aoshima H, Tsunoue H, Koda H, Kiso Y. 2004. Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. J Agric Food Chem 52: 5240-5244.   DOI
22 Goh EJ, Seong ES, Lee JG, Na JK, Lim JD, Kim MJ, Kim NY, Lee GH, Seo JS, Cheoi DS, Chung IM, Yu CY. 2009. Antioxidant activities according to peeling and cultivated years of Astragalus membranaceus roots. Korean J Medicinal Crop Sci 17: 233-237.   과학기술학회마을
23 Na GM, Han HS, Ye SH, Kim HK. 2004. Physiological activity of medicinal plant extracts. Korean J Food Preserv 11: 388-393.   과학기술학회마을
24 Chung JH, Ho JS, Moon CK. 1990. Direct interaction of streptozotocin with TBA (thiobarbituric acid) in lipid peroxidation analysis. Korean J Food Hyg 5: 237-242.
25 Yasukawa K, Takahashi M, Yamanouchi S, Takido M. 1996. Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin. Oncology 53: 247-249.   DOI
26 Cha JY, Park JC, Ahn HY, Eom KE, Park BK, Jun BS, Lee CH, Cho YS. 2009. Effect of Monascus purpureus fermented Korean red ginseng powder on the serum lipid levels and antioxidative activity in rats. J Korean Soc Food Sci Nutr 38: 1153-1160.   과학기술학회마을   DOI
27 Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50: 3010-3014.   DOI
28 Kiyoshi I, Yoshio M, Keisuke T, Nobukazu T, Sjpiocjo T, Sjorpi A, Makoto T. 1995. Effect of beni-koji extracts on blood pressure in primary hypertensive volunteers. Jpn J Nutr 53: 263-271.   DOI
29 Watanabe T, Mazumder TK, Yamamoto A, Nagai S, Arimoto-Kobayashi S, Hayatsu H, Terabe S. 1999. A simple and rapid method for analyzing the Monascus pigment-mediated degradation of mutagenic 3-hydroxyamino-1-methyl-5H-pyrido[4,3-b]indole by in-capillary micellar electrokinetic chromatography. Mutat Res 444: 75-83.   DOI
30 Inoue K, Shirai T, Ochiai H, Kasao M, Hayakawa K, Kimura M. 2003. Blood-pressure-lowering effect of a novel fermented milk containing $\gamma$-aminobutyric acid in mild hypertensives. Eur J Clin Nutr 57: 490-495.   DOI
31 Kim JW, Kim SD, Youn KS. 2010. Effects of chicken treated with Hwangki-Beni Koji sauces on body weight, serum and hepatic lipid profiles of rats fed high fat and high cholesterol diets. J Korean Soc Food Sci Nutr 39: 1270-1278.   과학기술학회마을   DOI
32 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200.   DOI