Antioxidant Activities of Cedrela sinensis Hydrolysates Prepared Using Various Enzymes

효소 종류에 따른 참죽 추출물의 산화방지 효과

  • Oh, Min Hui (Department of Food and nutrition, Yeungnam University) ;
  • Jang, Hye Lim (Department of Food and nutrition, Yeungnam University) ;
  • Lim, Ye Jin (Department of Food and nutrition, Yeungnam University) ;
  • Yoon, Kyung Young (Department of Food and nutrition, Yeungnam University)
  • 오민희 (영남대학교 식품영양학과) ;
  • 장혜림 (영남대학교 식품영양학과) ;
  • 임예진 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2015.03.03
  • Accepted : 2015.05.07
  • Published : 2015.08.31


This study was conducted to analyze the functional component contents and antioxidant activities of Cedrela sinensis extracts hydrolyzed using four different enzymes. The yield of Viscozyme extract was the highest among the samples, and all enzymatic extracts, except for the commercial glucoamylase (AMG) extract, had significantly higher total polyphenol and flavonoids contents compared to the non-enzymatic extract (p<0.05). Viscozyme extract showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and $Fe^{2+}$ chelating ability among the samples. All enzymatic extracts showed high>90% 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and there was no significant difference between the enzymatic and non-enzymatic extracts. The reducing power of the extracts using Shearzyme or Viscozyme was significantly higher than that of the other samples (p<0.05). Therefore, the results indicated that all enzymatic extracts (especially Viscozyme extract), except for the AMG extract, showed high antioxidant activity compared to the non-enzymatic extract. These result suggested that the enzymatic extracts of C. sinensis can be used in functional foods.


Cedrela sinensis;enzymatic hydrolysis;antioxidant activity;polyphenol


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