This study evaluated the effects of heat treatment on gastrodin and gastrodigenin content, and antioxidant activities, in Gastrodia elata Blume. Gastrodin and gastrodigenin content was analyzed post-method validation, and antioxidant activity evaluation, including assessing total polyphenol content, DPPH, and ABTS radical scavenging activities, was done. The validation of the analysis method demonstrated excellent linearity. The limits of quantification of gastrodin and gastrodigenin were 2.89 and 3.47 μg/mL, respectively. Moreover, the results of intra- and inter-day precision analysis demonstrated relative standard deviation values, within 5%. The recovery rates for gastrodin and gastrodigenin were 97.22~98.85 and 97.99~99.91%, respectively, indicating good accuracy. Under different heat treatment conditions, gastrodin and gastrodigenin content significantly increased (p<0.05), ranging from 91.15 to 310.27 and 559.66 to 830.02 mg/100 g DW, respectively. Additionally, the total polyphenol content exhibited a significant (p<0.05) increasing trend, ranging from 1,444 to 1,798 mg/100 g DW, as the temperature and time of heat treatment increased. The DPPH and ABTS radical scavenging abilities demonstrated an increasing trend at 120℃ during heat treatment. These research findings are expected to enhance our understanding of the changes in gastrodin and gastrodigenin content, and antioxidant effects in Gastrodia elata Blume during heat treatment.

양파의 이용 다변화를 위하여 껍질과 육질을 각각 100∼300℃의 조건에서 아임계수로 추출하여 그 특성을 조사하였다. 양파 껍질과 육질 모두 추출 온도가 상승함에 따라 아임계수 추출물의 페놀 함량이 증가하였다. 양파 껍질 추출물은 250℃에서 quercetin, quercetin 3,4'-diglycoside, quercetin-3- glucoside의 함량이 가장 높았고, 육질 추출물은 quercetin 3,4'-diglycoside 의 함량이 200℃에서 가 장 높았으나 quercetin 및 quercetin-3-glucoside의 함량은 상대적으로 미미하였다. 양파 껍질과 육질 추출물의 quercetin및 그 배당체 함량은 300℃에서 급격히 감소하였다. 양파 껍질과 육질 모두 추출 온도가 증가할수록 아임계수 추출물들의 DPPH 라디칼 소거능과 alcohol dehydrogenase 활성을 향상시 켰다. 이상의 결과는 적절한 아임계수 조건이 양파 추출물의 생리활성을 향상시킬 수 있음을 시사한다.

The aim of this work was to select suitable fermentation treatments for the efficient bioconversion of cactus (Opuntia humifusa Raf.) bioactive components with an improved radical scavenging activity for use as a nutraceutical. To obtain microorganisms for the microbial conversion of cactus, Leuconostoc mesenteroides ATCC8294, Lactobacillus plantarum KCTC 3099, Lactobacillus plantarum KERI 236 and Monascus pilosus KCCM 60029 (ATCC 22080) were used for fermentation. Fermentation by Lac. plantarum KCTC 3099 was the most effective at scavenging 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and reducing iron ( ). In particular, uronic acid levels showed a remarkable increase in fermentation. The polyphenol and quercetin content of the fermented cactus showed large increases from 108.65 μg/mL and 2.71 μg/mL to 227.83 μg/mL and 9.73 μg/mL, respectively, showing a maximum level at 36 h of fermentation with Lac. plantarum KCTC 3099. Thus, cactus fermentation with Lac. plantarum is an useful process for the enhancement of antioxidant contents and activity of fresh cactus.

This study was conducted to investigate the total phenol contents, antioxidative activities and antibacterial activities of twenty species of entomopathogenic fungi. The total phenol content was highest in Aspergillus flavus (553.0±52.15 ㎍/g) and A. parasiticus (529.9±60.10 ㎍/g). On the other hand those in other strains were within the range of 26.6～121.9 ㎍/g. The antioxdative activity was shown in the most of strains and the highest DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging activity was observed in A. flavus (90.9±2.90%) and A. parasiticus (77.9±4.13%). This result indicated that the antioxidative activities were very correlated with the total phenol contents. The antibacterial activitiy was found in the every tested pathogenic bacteria. Especially, the antibacterial activity was strongest against Listeria monocytogenes and Escherchia coli.

효모를 이용한 발효천마와 비발효천마의 폴리페놀 함량과과 지표성분인 p-hydroxybenzyl alcohol(HBA) 함량 변화 및 항산화활성을 비교 분석하고자 본 연구를 수행하였다. 발효 전과 발효 후의 총 폴리페놀 함량은 각각 108.65, 389.99 mg/mL으로 나타내었으며, 지표성분인 HBA 함량은 발효 전 2.46 mg/g에서 발효 후 7.94 mg/g로 증가되었다. 비발효천마추출물과 발효천마추출물의 DPPH, ABTS, superoxide 라디칼 소거능을 비교한 결과 추출물의 농도가 증가할수록 비발효천마추출물보다 발효천마추출물의 활성능이 높음을 확인할 수 있었다. 특히, superoxide 라디칼 소거능을 비교한 결과 발효천마추출물에서 20배 이상의 활성능이 증가되었다. 이상의 결과로부터 건천마를 발효할 경우 전자공여능 및 라디칼 소거능이 증가됨을 확인하였으며 향후 항산화소재로서의 이용가능성을 확인하였다.

This study was carried out in order to determine the biological activities such as antioxidant activities in nine cultivars of Momordica charantia L. (Korea, China, Japan and Philippine native cultivars). Their antioxidant activities were measured using DPPH free radical scavenging, ABTS cation radical scavenging, and Nitrite scavenging ability. The highest total polyphenol content (16.82 μg/ml) measured in the native Korea cultivar, and this value was 4.0 μg/ml higher than that of the 'Verde Beuhas' cultivar (12.82 μg/ml). The 'Peacock' cultivar had the highest total flavonoid amount which was 4.38 μg/ml. The free radical scavenging activity using DPPH method was the highest in the native China cultivar (RC50 = 102.6 μg/ml). ABTS cation radical scavenging activity according to cultivars was significantly higher in 'Peacock'. Nitrite scavenging ability showed the most remarkable effect at the pH 1.2, exhibited to 81.5~86.9% by addition of ethanol extract 1μg/ml from Momordica charantia L. These results suggest that Momordica charantia L. had the potent biological activities, and that their activities exhibited differently depending on cultivars.