Background : Hippophae rhamnoides L. are known for antioxidant, immunodeficiency, skin protection, influenza infection and prevention of heart disease. This study was carried out to confirm the possibility of functional food by changing the antioxidant effect using H. rhamnoides L. leaf extracts to the Gamju (sweet rice drink). Methods and Results : A total of 12 samples were made of different processes. Briefly, the H. rhamnoides L. leaf were extracted at 60℃ in two different conditions (EtOH 100%, water 100%). Gamju was fermented into three different koji (Aspergillus oryzae – red, yellow, black). In addition, The addition of H. rhamnoides L. leaf extracts were mixed in two ways (simultaneous saccharification, mixed after saccharification). Antioxidant activities were estimated by 2,2-diphenyl-1-picryl-hydrazil (DPPH) and reducing power assay. Total phenolic content (TPC) was determined by Folin-Ciocalteu method. In this study, we found that Gamju mixed with H. rhamnoides L. leaf increased antioxidant effects and TPC than the control (original Gamju). Moreover, the anti-oxidant effects of the mixed H. rhamnoides L. leaf with Gamju after saccharification exhibited more activity than simultaneous saccharification in DPPH assay. Conclusion : These results demonstrated that samples of added to the H. rhamnoides L. leaf could be use as functional food.

Background : Arctium lappa L., Compositae plant, has been consumed as a vegetable and beverage in China, Taiwan, and Japan for a long time. Several studies have reported for the burdock to include antioxidant activity, hepato-protective efficacy, anti-inflammatory activity, anti-proliferative and apoptotic effects, anti-microbial and antiviral activity. Thus, A. lappa is considered a promising plant for the treatment of chronic diseases, such as cancer, diabetes, and AIDS and due to the increasing evidence of functional compounds contributions over a variety of health beneficial properties the A. lappa has received increasing scientific interest. The primary aim of the present study was determined antioxidant activities and analysis of standard compound in A. lappa. Methods and Results : There were five different solvent conditions (100% water, 30% EtOH, 50% EtOH, 70% EtOH, 100% EtOH), extract in the room temperature. Comparatively, 70% EtOH extract showed higher values of DPPH radical scavenging activity than others. As the increasing of EtOH percentage contents, we confirmed increase total phenol and flavonoid contents. The 2,4-di-tert- butylphenol as standard compound was detected by HPLC analysis based on the calibration curve: equation : Y = 8.17e + 003X – 1.43e + 005, R2 = 0.996227. The amount of standard compounds were similar in all each different solvent conditions, but not detected in water extract. Conclusion : These results showed that A. lappa could be used as potential materials of antioxidant, and should be need more study.