ScholarWorks@숙명여자대학교

초록

Purpose: To explore the effects of roasting on the antioxidant and whitening activities of Achyranthes bidentata root extracts, targeting the changes in bioactive compounds. Methods: A. bidentata roots were roasted at 150°C and 200°C for 10, 20, and 30 min, followed by hot water extraction. The antioxidant activities (DPPH and ABTS radical scavenging), total polyphenol and flavonoid contents, and tyrosinase inhibition activities were evaluated. Chemical changes were assessed using UV-Vis, FT-IR, and HPLC-UV spectroscopy. Results: Roasting significantly enhanced the DPPH and ABTS radical scavenging activities, with the highest antioxidant activity recorded at 200°C for 30 min (13.54 and 16.18 mg AAE/g, respectively). The total polyphenol and flavonoid contents also increased markedly, from 1.35 mg GAE/g to 4.89 mg GAE/g and from 0.054 mg QE/g to 1.276 mg QE/g, respectively. Tyrosinase inhibition, initially negligible in unroasted extracts, showed a substantial increase after roasting, with the highest inhibition observed at 200°C for 30 minutes. Correlation and principal component analyses revealed strong positive relationships between the roasting conditions and bioactive compound levels. Additionally, UV-Vis spectroscopy identified increased absorption peaks related to polyphenols and melanoidin, whereas FT-IR and HPLC-UV fingerprint analyses confirmed significant chemical changes and formation of new compounds due to roasting. Conclusion: The study results demonstrated that the roasting process contributes to enhancing the antioxidant and whitening activities of A. bidentata root extracts, providing valuable foundational data for future studies on optimizing the roasting process to strengthen the bioactivity of natural materials, such as the A. bidentata roots. 目的: 以生物活性化合物的变化为目标，探讨烘焙对牛膝根提取物抗氧化和美白活性的影响。方法: 将牛膝根在150℃和200℃下，烘烤10、20和30 min，然后进行热水提取。评估抗氧化活性(DPPH和ABTS自由基清除)、总多酚和黄酮含量以及酪氨酸酶抑制活性。使用UV-Vis、FT-IR和HPLC-UV光谱评估化学变化。结果: 烘烤显着增强了DPPH和ABTS自由基清除活性，其中在200℃ 30 min时，抗氧化活性最高(分别为13.54和16.18 mg AAE/g)。总多酚和类黄酮含量也显着增加，分别从1.35 mg GAE/g增加到4.89 mg GAE/g，从0.054 mg QE/g增加到 1.276 mg QE/g。酪氨酸酶抑制最初在未烘烤的提取物中可以忽略不计，但在烘烤后显示出大幅增加，在200℃ 30 min时，观察到最高抑制。相关性和主成分分析揭示了烘焙条件和生物活性化合物水平之间强烈的正相关关系。此外，UV-Vis光谱发现与多酚和类黑素相关的吸收峰增加，而FT-IR和HPLC-UV指纹分析证实了由于烘焙而发生的显着化学变化和新化合物的形成。结论: 研究结果表明，烘烤工艺有助于增强牛膝根提取物的抗氧化和美白活性，为今后优化烘烤工艺以增强牛膝根等天然材料的生物活性的研究提供了有价值的基础数据。

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