Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activities of Functional Beverage Concentrates Containing Herbal Medicine Extracts

  • Park, Seon-Joo (Department of Food and Nutrition, College of BioNano Technology, Gachon University) ;
  • Kim, Mi-Ok (Department of Genetic Engineering, College of Biotechnology and Bioengineering, Sungkyunkwan University) ;
  • Kim, Jung Hoan (Department of Food Technology and Services, College of Health Industry, Eulji University) ;
  • Jeong, Sehyun (Department of Food and Nutrition, College of BioNano Technology, Gachon University) ;
  • Kim, Min Hee (Department of Physical Therapy, College of Health Science, Eulji University) ;
  • Yang, Su-Jin (Department of Food and Nutrition, College of Natural Sciences, Seoul Women's University) ;
  • Lee, Jongsung (Department of Genetic Engineering, College of Biotechnology and Bioengineering, Sungkyunkwan University) ;
  • Lee, Hae-Jeung (Department of Food and Nutrition, College of BioNano Technology, Gachon University)
  • Received : 2016.09.02
  • Accepted : 2017.01.11
  • Published : 2017.03.31
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Abstract

This study investigated the antioxidant activity of functional beverage concentrates containing herbal medicine extracts (FBCH) using various antioxidant assays, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and reducing power assay. The total polyphenolic content of FBCH (81.45 mg/100 g) was higher than Ssanghwa tea (SHT, 37.56 mg/100 g). The antioxidant activities of FBCH showed 52.92% DPPH and 55.18% ABTS radical scavenging activities at 100 mg/mL, respectively. FBCH showed significantly higher antioxidant activities compared to the SHT (DPPH, 23.43%; ABTS, 22.21%; reducing power optical density; 0.23, P<0.05). In addition, intracellular reactive oxygen species generation significantly decreased in a concentration-dependent manner following FBCH treatment. These results suggest that the addition of herbal medicine extract contributes to the improved functionality of beverage concentrates.

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References

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