Enhancement of Antioxidative Activities of Codonopsislanceolata by stepwise hot steaming process

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259 -P3-47 증숙 공정을 통한 더덕의 항산화 활성 증진 강원대학교 생물소재공학과 : 송치호, 최운용, 김지선, 이춘근, 서용창, 마충제, 이현용6) 농촌진흥청 국립농업과학원 농식품자원부 기능성식품과 : 박동식 뉴트리 : 정재윤, 김도언, 정희철

1_{Department of Biomaterials Engineering, Kangwon National University, Chuncheon}

200-701, Korea

2_{Functional Food & Nutrition Division, Rural Development Administration, Gyeonggi}

441-711, South Korea

3_{NewTree CO., Ltd, 11F Tech center, SK n Techno Prak, Sungnam 462-120, Korea}

Chi-Ho Song1, Woon-Yong Choi1, Ji-Seon Kim1, Choon-Geun Lee1, Yong-Chang Seo1, Dong-Sik Park2, Jae-Youn Chung3, Do-Un Kim3, Hee-Chul Chung3, Choong-Je Ma1,

and Hyeon-Yong Lee1* 실험목적 (Objectives)

Codonopsis lanceolata is one of widely used medicinal plants in Korea containing

large amounts of saponins similar to the ginsenosides in ginseng. Stepwise hot steaming process is known as effective method for extracting the ginsenosides from ginseng.

재료 및 방법 (Materials and Methods)

In this study, C. lanceolata was processed stepwise hot steaming to 50ºC, 60ºC, 90ºC for 2h and 100ºC for 3 h. Then, cooled at 25ºC for 12 h. Steamed C. lanceolata were extracted by water for 24 h, to estimate total poly phenol and poly flavonoid contents. 실험결과 (Results)

Total phenolic compound contents were estimated as 647.61 mg/100 g, compared to 450.42 mg/100 g fresh C. lanceolata. Total flavoniod contents were also measured as 84.22 mg/100 g, compared to 63.26 mg/100 g of fresh C. lanceolata. The hot steamed

C. lanceolata showed 46.22% of DPPH radical scavenging activity (EDA, %) in

1.0mg/mL of hot steamed C. lanceolata, compare to 39.49% fresh C. lanceolata. The SOD-like activities of fresh C. lanceolata and steamed C. lanceolata were 0.5∼13.4% and 3.0∼20.5%, respectively, and the activity was dependent on sample concentration. It was found that the enhancement of anti oxidativeactivity of C. lanceolata was due to easy release of poly phenols and the hydrolysis of the saponin polymer in C.

주저자 연락처 (Corresponding author) : 이현용 E-mail : [email protected] Tel : 033-256-4819

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-Fig. 1. Difference tatal polyphenol contents enhancement of cultivation Codonopsis lanceolata by stepwise hot steaming process. Mean values ± SD from triplicate separated experiments are shown (p < 0.05).

Fig. 2. Difference tatal flavonoids contents enhancement of cultivation Codonopsis lanceolata by stepwise hot steaming process. Mean values ± SD from triplicate separated experiments are shown (p < 0.05).