→ 한국식품과학회지2014 ; 46(3): 303-308
Antioxidant Contents and Antioxidant Activities of Hot-Water Extracts of Aronia (Aronia melancocarpa) with Different Drying Methods
건조방법에 따른 아로니아(Aronia melancocarpa) 열수 추출물의 항산화 성분 함량 및 항산화 활성
Eun-Sun Hwang1,2,* and Nhuan Do Thi1
1Department of Nutrition and Culinary Science, Hankyong National University 2Korean Foods Global Center, Hankyong National University
황은선1,2,*·뉴안 도티1
1한경대학교 영양조리과학과, 2한경대학교 전통식품 글로벌센터
This study determined the antioxidant levels and activities of hot water aronia extracts by different drying methods such as sun drying, sun drying after steam treatment, freeze-drying, and oven drying. The total polyphenol content, calculated as gallic acid equivalent, was the highest in the freeze-dried sample (910 mg), followed by sun-dried after steam treatment (779 mg), sun-dried (769 mg), and oven-dried (757 mg) samples. Similar patterns were observed for the total flavonoid and anthocyanin contents. Freeze-dried aronia samples contained the highest polyphenol, flavonoid, and anthocyanin contents as compared to the samples dried by other methods. All antioxidant activities were found to increase in a dose-dependent manner. For the hot water-extracted freeze-dried aronia powder (200 mg/mL), the 1,1-diphenyl-2- picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicalscavenging activities were 65.5% and 61.7% and the hydroxyl and superoxide anion radical-scavenging activities were 50.5% and 52.1%, respectively. These results suggest that comparatively, freeze-drying is a better method for preserving the bioactive components and the antioxidant activities of aronia.
aronia, drying method, polyphenol, anthocyanin, antioxidant activity
한국식품과학회지 2014 Jun; 46(3): 303 - 308