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http://dx.doi.org/10.3746/jkfn.2013.42.1.062

Characteristics and Antioxidant Activities of Rehmanniae radix Powder  

Oh, Hye Lim (Dept. of Food & Nutrition, Chungnam National University)
Kim, Cho Rong (Dept. of Food & Nutrition, Chungnam National University)
Kim, Na Yeon (Dept. of Food & Nutrition, Chungnam National University)
Jeon, Hye Lyun (Dept. of Food & Nutrition, Chungnam National University)
Doh, Eun Soo (Dept. of Oriental Pharmaceutical Science, Joongbu University)
Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.1, 2013 , pp. 62-67 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics and antioxidant activities of Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) freeze-dried powder (RRP) and Rehmanniae radix preparata powder (RRPP). Under the Hunter color system, redness was higher and lightness/yellowness lower in RRPP, compared to RRP. The reducing sugar contents of RRP and RRPP were 0.8% and 6.0%, respectively (p<0.05). The pH was lower in the RRPP (RRP: 6.71, RRPP: 4.23). The amount of catalpol amount in RRPP (47.20 mg/mL) was lower than RRP (144.90 mg/mL). RRPP contained high amounts of 5-HMF (5-hydroxymethyl-2-furaldehyde, 47,231 mg/mL), but 5-HMF was not detected in RRP. Total phenol contents of RRP and RRPP were 2.10 mg/mL and 3.66 mg/mL, respectively. FRAP values of RRP and RRPP were 0.51 mg/mL and 1.99 mg/mL, respectively. The antioxidant activities by DPPH (1,1-diphenyl-2-picryl hydrazyl) and hydroxyl radical scavenging activity of RRPP were much higher than RRP. Based on these results, RRPP is a good candidate for food processing in terms for its physicochemical and antioxidative activities.
Keywords
Rehmanniae radix; Rehmanniae radix preparata; freeze-drying; antioxidant activities;
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Times Cited By KSCI : 15  (Citation Analysis)
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