Investigation of potential as a functional food material of wild herb extract through sugaring (959.16)

Abstract

Many wild herbs are edible and that grow in the mountains or field areas. Also, wild herbs have diverse biological effects, such as antiobesity, anti‐cancer, antioxidant activities and immune stimulation. Currently, many studies about natural products are aimed at enhancing the efficacy of medicinal foods on biological activity using a bioconversion technology, including the fermentation or extraction process. In this study, the quality characteristics and antioxidative activity of the aged wild herb extracts were investigated. The quality characteristics were confirmed by extractability and sugar content (brix) measurement, and the antioxidant activity of aged wild herb extracts were assessed by the contents of polyphenol and flavonoid compounds and various radical scavenging assays using DPPH (2,2‐diphenyl‐1‐picrylhydrazyl), reducing power, and ABTS (2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid). Finally, through measurement of α‐glucosidase inhibitory activity suggests the potential antidiabetic functional activity of the aged wild herb extracts. Therefore, our results suggest that further studies are required to confirm the functionality that can be useful in the development of products.