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Enhancement of Antioxidative Activity of Codonopsis lanceolata by Stepwise Steaming Process

증숙가공공정을 통한 더덕의 항산화 활성 증진

  • 송치호 (강원대학교 의생명소재공학과) ;
  • 서용창 (강원대학교 의생명소재공학과) ;
  • 최운용 (강원대학교 의생명소재공학과) ;
  • 이춘근 (강원대학교 의생명소재공학과) ;
  • 김도언 ((주) 뉴트리) ;
  • 정재윤 ((주) 뉴트리) ;
  • 정희철 ((주) 뉴트리) ;
  • 박동식 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 마충제 (강원대학교 의생명소재공학과) ;
  • 이현용 (서원대학교 차학과)
  • Received : 2012.07.09
  • Accepted : 2012.08.06
  • Published : 2012.08.30

Abstract

In general, stepwise hot steaming process is known to be effective in improving its biological activities; however, not much employed in processing Codonopsis lanceolata due to its hardness. In this study, C. lanceolata was first pretreated with warm water at $50^{\circ}C$ and $60^{\circ}C$ for two hours, then steamed for 3 hours. Antioxidant activities of 70% ethanol extracts were compared with the extract from the water solvent: 41.58% vs 8.98% of DPPH radical scavenging activity in adding $1.25mg/m{\ell}$ of steamed extract and water extract, respectively. Reducing power of steamed and fresh C. lanceolata were also measured as 1.39 and 0.71. Total poly phenolic of the steamed extract was estimated as 12.11mg/g, compared to 3.98mg/g fresh C. lanceolata. Total flavonoid contents were also obtained as 11.48mg/g, compared to 7.11mg/g of fresh C. lanceolata. In comparing phenolic acids profiles in the extract, in general higher amounts of gallic acid, trans-ferulic acid, vanillic acid were obtained possibly by easy release of active components during thermal processing, which results in better antioxidant activities than that of water extract. This findings can also be supported by result that the ethanol extract showed better activities than the water extract.

Keywords

References

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