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Antioxidant Activities of Extracts from Fermented Black Jujube

발효 흑대추 추출물의 항산화 효과

  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Nam, Hak-Sik (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Yoon, Kyung Young (Department of Food & Nutrition, Yeungnam University) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 남학식 (대구한의대학교 한방식품조리영양학부) ;
  • 윤경영 (영남대학교 식품영양학과) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부)
  • Received : 2012.09.20
  • Accepted : 2012.11.09
  • Published : 2012.12.30

Abstract

This study was conducted to analyze the antioxidant activities of fermented black jujube and to compare these with those of dried jujube, for the development of functional materials. The antioxidative activities of dried jujube and fermented black jujube extracts were analyzed by electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide-dismutase-(SOD)-like activity by pyrogallol, nitrite-scavenging ability, and xanthin oxidase. The yield of the fermented black jujube extracts was higher than that of the dried jujube extracts, and that of the ethanol extracts was higher than that of the hot-water extracts. The total phenol contents of the hot-water extracts from fermented black jujube were higher. The EDA values of the hot-water and ethanol extracts from fermented black jujube and dried jujube increased with an increase in extract concentration, and were about 85% in a $1000{\mu}g/mL$ extract concentration. The SOD-like activity increased with an increase in extract concentration. The SOD-like activity of the hot-water extract from fermented black jujube was higher than that of the other extracts. The nitrite-scavenging ability at pH 1.2 of the hot-water extracts from dried jujube was higher than that of the other extracts. The xanthine oxidase inhibitory activities of the hot-water and ethanol extracts from fermented black jujube were higher than those of the other extracts, and increased along with the concentrations of the extracts.

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