에탄올 농도에 따른 아티초크 추출물의 항산화 활성

Abstract

This study was performed to evaluate the yield, chromaticity, and antioxidant activity of artichoke extracts with different ethanol concentrations. Samples used in the experiment were purchased with artichoke crushing powder and extracted at ethanol concentrations of 0, 10, 30, 50, and 80%. The yield decreased as the ethanol concentration increased. 0% was the highest at 25.38%. As for the chromaticity measurement value, 10% was the highest for the L value. As the ethanol concentration 0% to 50%, a value, b value, and Chroma value increased together. As a result of the total polyphenol content (mg GAE/g), as the ethanol concentration 0% to 50%, the content also increased, indicating the highest value from 50% to 82.57±0.52 mg GAE/g. In the case of total flavonoid content (mg CE/g), as ethanol concentration 0% to 80%, the content also increased, the highest from 80% to 58.84±047 mg CE/g. DPPH radial erasing ability (mg AEAC/g) and ABTS radical erasing ability (mg AEAC/g) increase as ethanol concentration 0% to 50%, in 50%, 58.01±0.23 mg AEAC/g and 80.87±1.93 mg AEAC/g were the highest. Therefore, when extracting artichokes, it is considered that extracting at an ethanol concentration of 50% is suitable as an optimal extraction condition.