Quality Characteristics and Antioxidant Activities of Rehmanniae radix Paste
지황 및 숙지황 농축 페이스트의 이화학적 품질 및 항산화 특성

Hye-Lim Oh, Bo-Ram You, Hyo-Jin Kim, Ji-Yeon Lee, Na-Yeon Kim, Jung-Eun Song, Mee-Ree Kim
2011 Journal of the Korean Society of Food Science and Nutrition  
This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0 o Brix, respectively, whereas the reducing sugar contents were 2.4% and 44.9%. The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging
more » ... activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively. FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.
doi:10.3746/jkfn.2011.40.11.1518 fatcat:abouqwljufgzhevfskcn5k7abu