건조 온도에 따른 와송의 항산화 및 항당뇨 활성Effects of drying temperature on antioxidant and antidiabetic activities of Orostachys japonicus
- Other Titles
- Effects of drying temperature on antioxidant and antidiabetic activities of Orostachys japonicus
- Authors
- 유민영; 김명현; 한영실
- Issue Date
- Aug-2022
- Publisher
- 한국식품조리과학회
- Keywords
- Key words: Orostachys japonicus; drying temperature; antioxidant activities; antidiabetic activities
- Citation
- 한국식품조리과학회지, v.38, no.4, pp 227 - 234
- Pages
- 8
- Journal Title
- 한국식품조리과학회지
- Volume
- 38
- Number
- 4
- Start Page
- 227
- End Page
- 234
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152538
- DOI
- 10.9724/kfcs.2022.38.4.227
- ISSN
- 2287-1780
2287-1772
- Abstract
- Purpose: This study evaluates the antioxidant and antidiabetic activities of Orostachys japonicus by considering the drying temperature.
Methods: Orostachys japonicus powder was prepared by drying at room temperature (72 h), 40℃ (24 h), 60℃ (12 h), 80℃ (6 h), and 100℃ (4 h), indicated as S1, S2, S3, S4, and S5, respectively. Results: Total polyphenol content, total flavonoid content, DPPH free radical scavenging activity, ABTS radical scavenging activity, and reducing power were evaluated to clarify the antioxidant activities and antidiabetic activities of Orostachys japonicus. In all the assays, the highest values were obtained for S4 (80℃, 6 h): total polyphenol content 152.28 mg GAE/g; flavonoid content 96.01 mg RE/g; DPPH activity 71.86%, and ABTS free radical scavenging activity 42.24%. Conclusion: Our results indicate that the optimal drying conditions for obtaining the highest antioxidant and antidiabetic activities of Orostachys japonicus are 80℃ for 6 h.
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