DOI QR코드

DOI QR Code

Antioxidant Properties of Hot Water Extract of Lycopus lucidus Trucz Tubers

쉽싸리(택란) 괴경 열수 추출물의 항산화특성

  • Received : 2016.11.14
  • Accepted : 2017.01.31
  • Published : 2017.02.28

Abstract

This study was designed to investigate effective preprocess methods for the antioxidant activity of Lycopus lucidus Trucz tubers extract. Lycopus lucidus Trucz tubers (LlTT) were treated with D (Dried), SD (Steamed and Dried), ASD (Alcohol-Steamed and Dried), DR (Dried and Roasted), SDR (Steamed, Dried and Roasted), and ASDR (Alcohol-Steamed, Dried and Roasted). Solid content was high in Lycopus lucidus Trucs tubers, which were roasted after drying (especially SDR, ASDR). Total sugar and reducing sugar contents were high in roasted ones. Total polyphenol and flavonoid contents were high upon alcohol-steaming in both the dried and roasted groups. Antioxidant activities of LlTT extracts showed effective nitrate scavenging ability, ABTs radical scavenging ability, Xanthine oxidase inhibitory activity, and DPPH radical scavenging ability. As a result, roasting or steaming process (especially using alcohol) can be helpful to obtain the highly antioxidative extract of Lycopus lucidus Trucs tubers.

Keywords

Lycopus lucidus Trucz tubers;total polyphenols & flavonoids;antioxidant property

References

  1. Ahn SS, Kim JC, Cho HH, Park SY, Hwang KT(2016) Physicochemical and sensory characteristics of hot water extracts of Codonopsis lanceolata root skin and flesh with different heat treatments. Korean J Food Sci Technol 48(2), 104-110 https://doi.org/10.9721/KJFST.2016.48.2.104
  2. Baek HS, Na YS, Ryu BH, Song SK(2003) Antioxidant activities of Stachys Sieboldii MIQ. stalks. Korean J Biotechnol Bioeng 18(4), 266-271
  3. Cho KM, Joo OS(2012) Enhances antioxidant effect of purple sweet potato by roasting. Korean J Food Preserv 19(5), 735-743 https://doi.org/10.11002/kjfp.2012.19.5.735
  4. Davis WB(1947) Determination of flavanones in citrus fruits. Anal Chem 19(7), 476-478 https://doi.org/10.1021/ac60007a016
  5. Dubois M, Gilles KA, Hamilton JK, Revers PA, Smith F(1956) Colorimetric method for determination of sugar and related substance. Anal Chem 28(3), 350-352 https://doi.org/10.1021/ac60111a017
  6. Folin O, Denis W(1912) On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12(2), 239-243
  7. Guh JO, Kim CS, Oh CJ, Kuk YI, Kwon OD, Park KH, Lee SW(2015) The natural benefits of Korean flora. As for food relief and health care. Resource Plant Research Group, pp428-431
  8. Ha Hun(1999) Antioxidant effects of Korean Lycopus lucidus. J Korean Soc Hygienic Sci 5(1), 49-53
  9. Ha TY, Chun HS, Lee C, Kim YH, Han O(1999) Changes in physicochemical properties of steamed rice for Soon-Neung during roasting. Korean J Food Sci Technol 31(1), 171-175
  10. Hong MJ, Lee GD, Kim HK, Kwon JH(1998) Change in functional and sensory properties of chicory roots induced by roasting processes. Korean J Food Sci Technol 30(2), 413-418
  11. Jeon KS, Lee NH, Park SI(2015) Quality characteristics of white pan bread with chinese artichoke (Stachys sieboldii MIQ.) powder. Korean J Culin Res 21(4), 1-15
  12. Jung MH, Lee SS, Park SH, Hwang HJ(2013) The antioxidative effect of ethanol extracts from Lithospermum erythrorhizon Siebold & Zucc., Xanthium strumarium Linn and Lonicera japonica. J Life Sci 23(5), 643-649 https://doi.org/10.5352/JLS.2013.23.5.643
  13. Kato H, Lee IE, Cheyen NV, Kim SB, Hayse F(1987) Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem 51(5), 1333-1339
  14. Kim CM, Shin MK, Ahn DK, Lee KS(1997) The encyclopedia of oriental herbal medicine. III.Seoul: Jungdam Books, p4278, pp4398-4399
  15. Kim DS, Ahn BW, Yeum DM, Kim SB, Park YH(1987) Degradation of carcinogenic nitrosamine formation factor by natural food components. 1. Nitrite scavenging effect of vegetable extracts. Bull Korean Fish Soc 20(5), 463-468
  16. Korean Food Standards Codex(2012) Korean Food Standards Codex 2. Seoul. Korea Food Industry Association. p3
  17. Kwon YR, Youn KS(2014) Physicochemical of Burdock (Arctium lappa L) Tea depending on Steaming and Roasting Treatment. Korean J Food Preserv 21(5), 646-651 https://doi.org/10.11002/kjfp.2014.21.5.646
  18. Lee GD, Yoon SR, Kim JO, Hur SS, Seo KI(2004) Monitoring on the tea with steaming and drying process of germinated buckwheat. J Korean Soc Food Sci Nutr 33(1), 212-217 https://doi.org/10.3746/jkfn.2004.33.1.212
  19. Lee JE, Jin SY, Han YS(2014) Antioxidant activities and quality characteristics of Tofu supplemented with chinese artichoke powder. Korean J Food Nutr 27(1), 10-21 https://doi.org/10.9799/ksfan.2014.27.1.010
  20. Lee MH, Cho JH, Kim JC, Kim BK(2014) Effect of roasting conditions on the antioxidant activities of tartary buckwheat. Korean J Food Sci Technol 46(3), 390-393 https://doi.org/10.9721/KJFST.2014.46.3.390
  21. Lee SW, Jung TH, Shin YW(2013) A comparative study of memory improving effects of stachys rhizome and lycopi rhizome on scopolamine-induced amensia in mice. Korean J Herbology 28(5), 69-77
  22. Lee YJ, Han OT, Choi HS, Lee BY, Chung HJ, Lee OH(2013) Antioxidant and anti-adipogenic effects of pineXol. Korean J Food Sci Technol 45(1), 97-103 https://doi.org/10.9721/KJFST.2013.45.1.97
  23. Marcocci L, Packer L, Droy-Lefaix MT, Sekaki A, Gardes-Albert M(1994) Antioxidant action of ginko biloba extract Egb 761. Methods Enzymol 234, 462-475
  24. Miller GL(1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31(3), 426-428 https://doi.org/10.1021/ac60147a030
  25. Naik GH, Priyadarsini KI, Naik DB, Gangabhagirathi R, Mohan H(2003) Studies on the aqueous extract of terminaliachebula as a potent antioxidant and a probable radioprotector. Phytomedicine 11(6), 530-538
  26. Noro T, Fukushima S(1983) Inhibitors of xanthine oxidase from the flowers and buds of daphne genkwa. Chem Pharm Bull 31(11), 3984-3988 https://doi.org/10.1248/cpb.31.3984
  27. Oh SC(2014) The changes of benzo[${\alpha}$]pyrene in herbal teas containing Astragalus membranaceus, Schizandra chinensis, Liriope platyphylla and Platycodon grandiflorum which are affected by the puffing conditions. Korean J Food Nutr 27(1), 75-79 https://doi.org/10.9799/ksfan.2014.27.1.075
  28. Park YI, Lee SM, Joo NM(2014) Quality characteristics and optimization of rice muffin containing chinese artichoke (Stachys sieboldii MIQ) powder using response surface methodology. J Korean Diet Assoc 20(3), 212-226 https://doi.org/10.14373/JKDA.2014.20.3.212
  29. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M(1999) Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26(9), 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  30. Ryu BH, Kim SO(2004) Effects of methanol extract of Stachys sieboldii MIQ on acetylcholine esrease and monoamine oxidase in rat brain. Korean J Food Nutr 17(4), 347-355
  31. Ryu BH, Park BG, Song SK(2002) Antitumor effects of the hexane extract of Stachys Sieboldii MIQ. Korean J Biotechnol Bioeng 17(6), 520-524
  32. Shin MJ, Ahn MS(2000) A study on the antioxidant activity of products of caramel-type-browning reaction. Korean J Soc Food Sci 16(6), 629-639
  33. Song YB, Choi JS, Lee JE, Noh JS(2010) The antioxidant effect of hot water extract from the dried radish (Raphanus sativus L.) with pressurized rasting. J Korean Soc Food Sci Nutr 39(8), 1179-1186 https://doi.org/10.3746/jkfn.2010.39.8.1179
  34. Yang MO(2013) Antioxidant and sensory properties of hot water extract of Liriope tubers treated at various preprocess. J East Asian Soc Diet Life 23(5), 645-653
  35. Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee JS, Jeong HS(2006) Changes of Korean Ginseng components with high temperature and pressure treatment. Korean J Food Sci Technol 38(4), 521-525

Acknowledgement

Supported by : Wonkwang Digital University