덖음 시간을 달리한 건조 맥문동 열수추출물의 이화학적 특성 및 항산화 활성

Abstract

This study was performed in order to determine the effect of roasting (160℃ for 0, 30, 60, 90 min) on the physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla. With respect to Hunter’s color value, lightness and yellowness decreased roasting time increased. The difference (ΔE value) in lightness, redness and yellowness was 15.88 and 22.94 for 30 and 60 min. The 30 min roasted sample contained more soluble solid content (12.7 °Brix) than other samples. The pH and acidity of the 60 min roasted sample were 5.06 and 0.14%, respectively. The highest contents in reducing sugar and total phenolic compounds contents was obserned in the 60 min roasted sample (17.68, and 35.01 g/100 g, respectively), and flavonoid content was the highest in the 90 min roasted sample (10.53 mg/100 g). The crude saponin content of the 90 min roasted sample (21.90 mg/100 g) was higher than that of others samples (8.0-15.36 mg/100 g). Moreover, ginsenosides such as Re, Rg3, and Rh2, were detected, among which the Rh2 content was the highest. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (31.64-53.72%), 2,2'-azinobis(3-ethylbenzo-thiazoline)-6-sulfonic acid (ABTS) radical scavenging activity (61.59-96.71%), and the ferric reducing antioxidant power (72.38-183.11%) were higher in the roasted samples than in the control group. As a result, we confirmed that roasting increased the amount of active compounds, which increased the yield of useful extract.