Antioxidant properties of Angelica dahurica extracts fermented by probiotics strains isolated from gimchi

• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: Joong Gu Ji Sun Kyun Yoo
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제35권 제4호, 1276~1284쪽, 전체 9쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2018.12.30

영문 초록

probiotics strains promoting the health are a collection of microorganisms that improve or restore microbial populations in the intestines. In this study, Leuconostoc probiotics was isolated from fermented gimchi and identified. Angelica dahurica, containing abundantly antioxidant activity, imperator, is a wildly grown species of angelica native. Before fermentation, total phenolics compound were 48.83 ± 4.9 GAE mg /g in the Angelica dahurica extract. After fermentation total phenolic compounds were 97.7 ± 12.6 GAE mg/g. The total amount of phenol in the fermented product was 30.2% higher than that before fermentation. The total flavonoid content before fermentation was 9.86 ± 4.3 mg / g and the total flavonoid content was 37.17 ± 7.4 mg/g after fermentation, which was 82.3% higher than before fermentation. The DPPH radical scavenging activity, superoxide radical scavenging activity, hydroxy radical scavenging activity and Fe++ chelating antioxidative activity of the Angelica dahurica extract were 41.6 ± 7.1%, 65.7 ± 8.4%, 55.26 ± 9.4% and 17.5 ± 4.6%, respectively. After fermentation, they were 60.3 ± 12.6%, 78.8 ± 8.3%, 56.9 ± 4.9% and 36.6 ± 8.9%, respectively. Therefore, the present study suggests that the fermentation using the probiotics strain of the Angelica dahurica extract can be used as a functional health food and cosmetic material with increased antioxidant capacity.

목차

Abstract

1. Introduction

2. Materials and Method

3. Result and Discussion

4. Conclusion

References

키워드

Probiotics Angelica dahurica Leuconostoc Antioxidant activity Fermentation