우엉차의 껍질 제거와 로스팅에 따른 추출온도별 항산화 효과Effects of Roasting and Peeling Process and Extraction Temperature on the Antioxidant Activity of Burdock Tea
- Other Titles
- Effects of Roasting and Peeling Process and Extraction Temperature on the Antioxidant Activity of Burdock Tea
- Authors
- 박미영; 우등광; 박영현
- Issue Date
- 2016
- Publisher
- 한국약용작물학회
- Keywords
- Arctium lappa L.; 2; 2' -Azino-Bis (3-Ethylbenzothiazoline-6 Sulfonic Acid)-Diammonium Salt; Antioxidant Activity; 2; 2-Diphenyl-1-Picrylhydrazyl; Oxygen Radical Absorbance Capacity
- Citation
- 한국약용작물학회지, v.24, no.5, pp.351 - 359
- Journal Title
- 한국약용작물학회지
- Volume
- 24
- Number
- 5
- Start Page
- 351
- End Page
- 359
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/9637
- DOI
- 10.7783/KJMCS.2016.24.5.351
- ISSN
- 1225-9306
- Abstract
- Background: We investigated the optimal aqueous extraction conditions for recovery of high yields of total phenolic compounds from roots of Arctium lappa L. (burdock, Asteraceae), and we compared their antioxidant capacity.
Methods and Results: The antioxidant activity of the extracts was tested using 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis (3-ethylbenzothiazoline- 6-sulfonic acid)-diammonium salt, and oxygen radical absorbance capacity assays. In addition, the major phenolic compounds present in the extracts were determined by high performance liquid chromatography analysis. Our results suggest that the roasted burdock 100℃, 15 min extract exhibited the strongest radical scavenging activity and possessed the highest concentration of phenolic compounds. The polyphenol content of both dried burdock and roasted burdock significantly increased with increase in the extraction temperature and time.
Conclusions: These results indicated a relationship between phenolic compound levels in burdock and their free radical scavenging activities. This suggests that phenolic compounds significantly increase the antioxidant potential of burdock extracts.
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