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http://dx.doi.org/10.11002/kjfp.2014.21.1.82

Antioxidant activities of hot-water extracts from Aster scaber by cultivation and drying methods  

Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Kim, Kyu-Min (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Nam, Hak-Sik (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.21, no.1, 2014 , pp. 82-90 More about this Journal
Abstract
This study was conducted in order to analyze the polyphenol contents and antioxidant activities of hot-water extracts of Aster scaber in the wild field and cultivated field, and through the drying methods for the comparison on the quality characteristics of Aster scaber, according to cultivation and drying methods, and the development of functional materials. The extraction yield was higher in the Aster scaber cultivated field than those of the Aster scaber in the wild field, and high from the dried Aster scaber. The total polyphenol and flavonoid contents of Aster scaber hot-water extracts from the wild field were higher than those in the cultivated field. The total polyphenol contents were high in the extract of blanched and dried Aster scaber, and the flavonoid content was high in the non-treated Aster scaber. The electron donating ability (EDA) values of Aster scaber hot-water extracts were increased along with the increase of extract concentration, while the EDA of the blanched and dried Aster scaber extracts was higher than the other extracts. Furthermore, the SOD-like activity was increased by the extract concentration, and was high in the extract of the non-treated Aster scaber. The nitrite scavenging ability in pH 1.2 was high in the non-treated, blanched, dried, and natural dried Aster scaber. The xanthine oxidase inhibitory activities were increased through the increase of extract concentrations, and higher in the hot-water extract from Aster scaber in the wild field (WRA) than those in the other extracts. The inhibition of tyrosinase and reduction of power were increased by the increased extract concentration, and high in the extracts of blanched and dried Aster scaber. The reduced power was higher in the Aster scaber hot-water extracts of cultivated field, and was higher in the extracts of blanched and dried Aster scaber than those in the extracts dried through the use of other drying methods. Aster scaber has a high content of polyphenol and flavonoid, and antioxidant activities, which were developed as functional materials.
Keywords
Aster scaber; wild vegetables; extracts; polyphenol; antioxidant activity;
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Times Cited By KSCI : 7  (Citation Analysis)
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