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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

Article

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Journal of the Korean Society of Food Science and Nutrition 2011; 40(11): 1518-1524

Published online November 30, 2011

Copyright © The Korean Society of Food Science and Nutrition.

Quality Characteristics and Antioxidant Activities of Rehmanniae radix Paste

Hye Lim Oh, Bo Ram You, Hyo Jin Kim, Ji Yeon Lee, Na Yeon Kim, Jung Eun Song, and Mee Ree Kim

Dept. of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea

Abstract

This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0˚Brix, respectively, whereas the reducing sugar contents were 2.4% and 44.9%. The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively. FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.

Keywords: Rehmanniae radix, Rehmanniae radix preparata, hot water extract, antioxidant activities

Article

Journal of the Korean Society of Food Science and Nutrition 2011; 40(11): 1518-1524

Published online November 30, 2011

Copyright © The Korean Society of Food Science and Nutrition.

지황 및 숙지황 농축 페이스트의 이화학적 품질 및 항산화 특성

Quality Characteristics and Antioxidant Activities of Rehmanniae radix Paste

Hye Lim Oh, Bo Ram You, Hyo Jin Kim, Ji Yeon Lee, Na Yeon Kim, Jung Eun Song, and Mee Ree Kim

Dept. of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea

Abstract

This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0˚Brix, respectively, whereas the reducing sugar contents were 2.4% and 44.9%. The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively. FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.

Keywords: Rehmanniae radix, Rehmanniae radix preparata, hot water extract, antioxidant activities