연구소 논문

도라지 꽃 주정 추출물의 이화학적 특성

  • 2020-12-02
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한국식품저장유통학회 게재 논문

Physiochemical characteristics of Platycodon grandiflorum flower ethanolic extracts

Jae Ran Kang, Min Jung Kang, A Ro Cho, Jung Hye Shin*
Namhae Garlic Research Institute, Namhae 52430, Korea

Abstract
This study was to investigate physicochemical characteristics of Platycodon grandiflorum flower extracts with different ratio of edible ethanol contained water solution (10%, 30% and 60%). The redness and pH values of extracts were increased dependent on added ethanol rate while the acidity of extracts were decreased dependent on added ethanol rate. The total phenol, total flavonoid and total anthocyanin contents were 105.94-113.79 µg/mL, 11.97-27.13 µg/mL and 0.01-0.13 µg/mL, respectively, all of which were significantly high contents in order that 60% ethanol extract> 30% ethanol extract> 10% ethanol extract. The antioxidant activity and cholesterol adsorption activity were generally followed by 60% ethanol extract> 10% ethanol extract> 30% ethanol extract. The α-glucosidase inhibitory activity was significantly higher in 10% ethanol extract> 30% ethanol extract> 60% ethanol extract. But, xanthine oxidase inhibitory activity could not identify significant differences depending on the ethanol addition ratio when sample concentration was 5 µg/mL. The physiological activities of ethanolic extracts from Platycodon grandiflorum flower are estimated to be affected by other functional components besides polyphenol compounds and anthocyanins, because there are not consistent with total phenol, flavonoid and anthocyanin contents trend.

Key words:Platycodon grandiflorum, physiological activities, polyphenol, anthocyanin, antioxidant

Korean J. Food Preserv.
26(7), 785-795 (2019)
https://doi.org/10.11002/kjfp.2019.26.7.