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Myung-Hwa Kang1
, Su-Mi An2, Do-Hee Kim1
, Su-Mi An2, Do-Hee Kim1
Abstract
Purpose
This study was conducted to evaluate the physicochemical properties of different batches of Saururus chinensis using different roasting temperature that were dried at different using different roasting temperatures and their were determined the antioxidative activities of water and 70% ethanol extracts.
Methods
Extracts were examined for the total phenolic acid content, the and flavonoids contents and the antioxidant properties, including DPPH radical scavenging activity, ABTs scavenging activity and, the reducing power.
Results
Moisture content was significantly higher in the LSC and the crude ash content was significantly higher in the HSC. The crude protein content was higher in the LSC (although not significantly), and the crude fat and carbohydrate contents were higher in the HSC (although not significantly). The total phenolic content was lower in the samples extracted with water, but there was no significant difference. However, the extracts extracted with 70% ethanol at a high drying temperature were significantly higher. The low temperature and high drying temperature batches of Saururus chinensis were significantly higher in the samples extracted with 70% ethanol than those extracted with 70% ethanol. The total phenolic acid content, the total flavonoid content and the electron donating ability were highest in the ethanol extract of Saururuschinensis treated at a high temperature. However, the ABTs radical activity was highest in the water extracted, high-temperature treated Saururuschinensis. The 70% ethanol extract of high temperature roasted Saururuschinensis had the highest antioxidative activities of all the Saururuschinensis batches.
Figures and Tables
Table 2
Total phenolic acid contents of water and 70% ethanol extract of Saururus chinensis after drying at different temperatures
Table 3
Total flavonoid contents of water and 70% ethanol extract of Saururus chinensis after drying at different temperatures
Table 4
DPPH radical scavenging activity of water and 70% ethanol extract of Saururus chinensis after drying at different temperatures
1) WLSC: water extract of low temperature roast Saururus chinensis
2) WHSC: water extract of high temperature roast Saururus chinensis
3) ELSC: 70% ethanol extract of low temperature roast Saururus chinensis
4) EHSC: 70% ethanol extract of high temperature roast Saururus chinensis
5) F-values is triplicate data (p < 0.05; SPSS ver. 21.0 and Duncan' multiple range test).
6) Mean ± SD
7) t-values is triplicate data (p < 0.05; SPSS ver. 21.0 and Duncan' multiple range test).
Table 5
ABTs radical scavenging activity of water and 70% ethanol extract of Saururus chinensis after drying at different temperatures
Table 6
SOD-liked activity of water and 70% ethanol extract of Saururus chinensis after drying at different temperatures
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