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Background : The Dolwoe is a native plant to Asia and a medicinal plant belonging to the family of cucurbitaceae. It is generally consumed in the form of tea. The purpose of this study was to investigate the effects of roasting treatment and the extracts of ethanol and water on antioxidant activity and to examine the possibility of raw materials for health functional food.
Methods and Results : In this study, each specimen was extracted as water and ethanol by dividing it into Dolwoe leaves that were treated with roasting treatment, or hot air drying. To compare each extract, the total phenol and flavonoids content were measured, and the TEAC experimental method was conducted in which ABTS radical was indexed to trolox to measure antioxidant activity. Also, The degree of reduction of iron ions was measured using the FRAP experimental method to compare the reducing power of each extract. As a result of the experiment, the total phenol content was between 35.54 and 71.52 ㎎·GAE, the ethanol extract of roasted leaves showed more than twice the amount of phenol than the ethanol extract of dried leaves. The total flavonoids content was 5.37 to 28.91 ㎎·QE/g, with roasted leaves ethanol extracts with high total phenol content. In particular, antioxidant activity with TEAC 153.90 ± 1.72 mM·TE/g, FRAP 320.78 ± 1.44 mM·FE/g in ethanol extract of roasted leaves showed high activity in proportion to the total phenol and flavonoids content and hydroxyl radical scavenging was found to be the highest in the ethanol extract of roasted leaves.
Conclusion : Total phenol and flavonoid content, antioxidant effects were highest when the Dolwoe leaves were processed for roasting treatment and extracted as ethanol. Therefore, extraction under the following conditions will have a useful effect as a health functional food.
