• Title/Summary/Keyword: 주정원료

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  • Korea Alcohol and Liquor Industry Association
    • 주류산업
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    • v.26 no.1 s.87
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    • pp.84-91
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    • 2005

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Changes in Major Constituents by Extracting of Acanthopanax koreanum Root with Water and Ethanol Solution (탐라오가피 뿌리의 에탄올 추출 중에 유용성분의 변화)

  • Yang, Young-Taek;Lim, Ja-Hun;Kim, Jong-Hyun;Ko, Kyung-Soo;Koh, Jeong-Sam
    • Food Science and Preservation
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    • v.15 no.3
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    • pp.421-426
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    • 2008

  • In older to prepare functional food materials from Acanthopanax koreanum, changes of major constituents by extracting with water and ethanol were investigated Extracting 300 g of below 0.5 cm size dried sample in 7.5 L of water or $30{\sim}95%$ ethanol for 9 hr at $100^{\circ}C$ were carried out pH during extraction was between 4.0 and 6.5. Color b-value of extracts was increased according to lower ethanol concentration and longer extraction time. Color a-value and b-value was increased more in stem than in root Extracts were increased rapidly within $2{\sim}3\;hr$. The extract in $30{\sim}70%$ ethanol was $0.84{\sim}1.34%(w/v)$ with root Main free sugar of extracts was sucrose in root. The eleutherosides were extracted rapidly within 3 hr, moreover were increased in water or $30{\sim}70%$ ethanol more than 95% ethanol concentration. Extraction of acanthoic acid from root was more affected on ethanol concentration than extracted time, moreover it was detected only trace by extracting with water. Furthermore, acanthoic acid was extracted rapidly within 2 hr in $50{\sim}70%$ ethanol, and was extracted 3 times higher with 70% ethanol than with 30% ethanol. The content of acanthoic acid in residue after extraction was affected largely by extraction solvents. The extraction efficiency in 70, 50 and 35% of ethanol concentration was about 95, 90 and 35% respectively. The eleutherosides were extracted to 95% with water or nature of water and ethanol. Therefore, the reflux extraction in $40{\sim}70%$ ethanol concentration for $3{\sim}5\;hr$ was adequate for extraction of functional materials from Acanthopanax koreanum.

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Antioxidant and anti-inflammatory activities of Chrysanthemum indicum Linne extracts at different ethanol ratios (주정 농도별 감국 추출물의 항산화 및 항염증 활성)

  • Kang, Hyun;Park, Chan-Hwi;Kwon, Sang-Oh;Lee, Sung-Gyu
    • Korean Journal of Food Science and Technology
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    • v.53 no.4
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    • pp.416-422
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    • 2021

  • In the present study, antioxidant and anti-inflammatory activities were measured in Chrysanthemum indicum Linne extracted with different ethanol concentrations. The 50% ethanol extract demonstrated the highest yield of 33.6%, while the 30% and 70% ethanol extracts showed the highest total polyphenol contents of 59.70 and 61.35 mg GAE/g, respectively. The antioxidant activity of 70% ethanol extract was highest in the DPPH radical scavenging activity (RC50 14.95 ㎍/mL) and ABTS+ radical scavenging activity (RC50 42.28 ㎍/mL). FRAP activity was significantly higher in the 30% ethanol extract than the other extracts. The anti-inflammatory effects of Chrysanthemum indicum Linne extracted with different ethanol concentrations were examined using nitric oxide (NO) inhibition assays. In LPS-induced RAW 264.7 cells, the 30% ethanol extract showed the highest inhibition of NO production with 11.16 µM at a concentration of 200 ㎍/mL. The results of this study suggest that Chrysanthemum indicum extracted 30% or 70% ethanol concentrations as potential functional raw material.

  • https://doi.org/10.9721/KJFST.2021.53.4.416 인용 PDF KSCI