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Enhancement of Antioxidant Activities of Codonopsis lanceolata and Fermented Codonopsis lanceolata by Ultra High Pressure Extraction

초고압 추출 처리에 의한 더덕 및 발효더덕의 항산화 증진

  • Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym College) ;
  • Park, Dong-Sik (Funtional Food & Nutrition Division, Rural Development Administration) ;
  • Lee, Su-Bock (Dept. of Food Science and Biotechnology, School of Biotechnology) ;
  • He, Xin-Long (Dept. of Biomaterials Engineering, College of Bioscience and Biotechnology, Kangwon National University) ;
  • Ahn, Ju-Hee (Dept. of Biomaterials Engineering, College of Bioscience and Biotechnology, Kangwon National University) ;
  • Yoon, Won-Byung (Dept. of Food Science and Biotechnology, School of Biotechnology) ;
  • Lee, Hyeon-Yong (Dept. of Biomaterials Engineering, College of Bioscience and Biotechnology, Kangwon National University)
  • 박성진 (한림성심대학 관광외식조리과) ;
  • 박동식 (농촌진흥청 기능성식품과) ;
  • 이수복 (강원대학교 BT특성화학부대학 식품생명공학과) ;
  • 허신용 (강원대학교 BT특성화학부대학 생물소재공학과) ;
  • 안주희 (강원대학교 BT특성화학부대학 생물소재공학과) ;
  • 윤원병 (강원대학교 BT특성화학부대학 식품생명공학과) ;
  • 이현용 (강원대학교 BT특성화학부대학 생물소재공학과)
  • Received : 2010.09.01
  • Accepted : 2010.11.17
  • Published : 2010.12.31

Abstract

This study was designed to evaluate antioxidant activity of low-quality Codonopsis lanceolata treated by fermentation process followed by hydraulic high pressure extraction. C. lanceolata was subjected to 5,000 bar for 30 min at $25^{\circ}C$. The highest phenolics content was observed in the combined treatment of fermentation and high pressure extraction (35.11 mg/100 g), followed by high pressure extraction alone (14.78 mg/100 g) and conventional extraction (14.56 mg/100 g). The content of flavonoids followed the similar pattern as that of total phenolics, showing 280.86 mg/100 g of C. lanceolata treated by the combined fermentation with high pressure extraction whereas 193.05 mg/100 g of C. lanceolata treated by the conventional extraction. The DPPH scavenging activity was 69.32% at 0.6 mg/mL of C. lanceolata treated by the combined process, while the DPPH scavenging activities of C. lanceolata treated by high pressure extraction alone and the conventional extraction were 60.35% and 30.92%, respectively. The highest reducing power of C. lanceolata extract (1.0 mg/mL) was observed at the combined treatment (0.926), followed by high pressure extraction alone (0.881) and the conventional extraction (0.733). The combination of fermentation with high pressure extraction significantly increased the contents of phenolics and flavonoids and also enhanced the antioxidant activity. Therefore, the combined application of fermentation and high pressure extraction can be an alternative technique for the extraction of C. lanceolata. These results provide useful information for enhancing biological properties of low-quality C. lanceolata.

Acknowledgement

Supported by : 농촌진흥청

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