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http://dx.doi.org/10.3746/jkfn.2013.42.9.1357

Effects of Far-Infrared Irradiation on the Antioxidant and Tyrosinase Inhibitory Activities of Extracts from Schizonepeta tenuifolia  

Yang, Han-Yeol (Dept. of Food Science and Biotechnology, Kyungnam University)
Baek, Sang-Min (Hanryo Elementary School)
Lim, Young-Taek (Hanryo Elementary School)
Park, Seon-Hyeong (Hanryo Elementary School)
Lee, Jong-Hwa (Dept. of Food Science and Biotechnology, Andong National University)
Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.9, 2013 , pp. 1357-1362 More about this Journal
Abstract
The objective of this study was to evaluate the effects of far-infrared (FIR) irradiation on the antioxidant and tyrosinase inhibitory activities of Schizonepeta (S.) tenuifolia. After FIR irradiation of S. tenuifolia for 30 min at 70, 90, or $110^{\circ}C$, water extracts (2 g/100 mL) were prepared at $60^{\circ}C$ for 1, 3, or 5 h. Total phenol content (TPC), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities (RSAs), and tyrosinase inhibitory activity of the extracts were determined. TPC, antioxidant and tyrosinase inhibitory activities of the extracts increased significantly with increasing FIR irradiation temperature of S. tenuifolia. For example, irradiation at $110^{\circ}C$ for 5 h increased TPC, DPPH RSA, ABTS RSA, and tyrosinase inhibitory activity of the extract from 204.64 to $618.67{\mu}g$ gallic acid equivalents/mL, from 30.15 to 80.84%, from 24.43 to 55.33%, and from 7.05 to 33.65%, respectively, compared to the extract of untreated S. tenuifolia. These results indicate that FIR irradiation may be useful as a processing method for enhancing the quality of S. tenuifolia.
Keywords
Schizonepeta tenuifolia; far-infrared; antioxidant activity; tyrosinase inhibitory activity;
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