Comparison of the Antioxidative Abilities of Commercial Gal Geun Tang

시판 갈근탕의 항산화능의 비교

  • Kim, Dong-Ryul (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Kwak, Gael-Sun (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Jeong, Seok-Moon (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Ha, Jung-Uk (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 김동렬 (경남대학교 생명과학부 식품생물공학) ;
  • 곽결순 (경남대학교 생명과학부 식품생물공학) ;
  • 정석문 (경남대학교 생명과학부 식품생물공학) ;
  • 이승철 (경남대학교 생명과학부 식품생물공학) ;
  • 하정욱 (경남대학교 생명과학부 식품생물공학)
  • Published : 2003.07.01


Each 3 g of five different commercial Gal Geun Tang extractive granules was mixed with 97 $m\ell$ of methanol or water for 1.5 hour at room temperature and filtered through a Whatman No. 1 filter paper, and the filtrate was used to determine antioxidant activity. Antioxidative abilities of each extracts were compared by measuring total phenol content (TPC), electron donating ability (EDA), inhibition of lipid peroxidation, and reducing power Average TPC of methanol extracts from five samples was 0.14 mM within the range of 0.07~0.23 mM, while that of water extracts was 0.23 mM, higher than that of methanol extracts. Average EDA of the methanol extracts was 85.54%, higher than that of the 0.1% BHT (72.26%). Average EDA values of the water extracts were 69.7%. Average value of inhibition against lipid peroxidation of the methanol extracts was 26.95%, and the range of five samples was 17.02~37.36%. Inhibition against lipid peroxidation of the water extracts showed relatively low value, 18.62%. Reducing power of the methanol extracts was 0.77 unit, which was 73.1% of 0.1% BHT, and that of water extracts was 0.88 unit. These results indicate that commercial Gal Geun Tang shows high antioxidant ability, though there are some differences depending on extract solvent and manufacturing company.


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