This study was conducted to investigate antioxidant activity and the main component content change of steamed and dried G. elata extract and fermented G. elata extract. Treatment through steaming-drying and fermentation by microbe of G. elata was conducted to extend utilizability of G. elata limited...
This study was conducted to investigate antioxidant activity and the main component content change of steamed and dried G. elata extract and fermented G. elata extract. Treatment through steaming-drying and fermentation by microbe of G. elata was conducted to extend utilizability of G. elata limited as food ingredient and to increased content of gastrodin and 4-hydroxybenzyl alcohol that is effective ingredient of G. elata. The results were summarized as follows. Water loss of G. elata showed a tendency to increasing according to steaming and drying times increases. But in the case of steaming and drying more than three times, it was no difference between steaming and drying times more than that. Sugar content was on the high according to steaming and drying times increased until three times, but decreased slightly again in the case of five or more. Sugar content of G. elata after fermentation in comparison with before fermentation tended to lowered according to fermentation period extend. The more steaming and drying progressed, the more pH expressed a tendency to lowering. Also the more became fermentation extract and fermentation period passed, the more pH lowered. Polyphenol content of G. elata by steaming and drying method and times was lower than that of 60% EtOH extract, it showed the highest in M4 method, and it was few change by times. Polyphenol content of fermented G. elata by steaming and drying method and times showed to increasing mostly. Contents of fermented G. elata by SC were more increasing than those of fermented G. elata by AO, and the more fermentation period extended, contents were higher in comparison with that of 60% EtOH extract. SOD like activity of G. elata showed relatively low, and was lower than that of 60% EtOH extract without reference to steaming and drying method or times. SOD like activity of fermented G. elata showed to increasing by fermentation, and fermentation by SC increased in comparison with fermentation by AO. The more fermentation period extended, the more SOD like activity of SC tended to increase. AO increased until five days but after that time tended to decreased. Electron donating activity of G. elata showed higher than that control except M2 method, was different from steaming and drying method, and increased as steaming and drying times were large. Electron donating activity showed most obvious increase in M4 method. Electron donating activity of fermented G. elata increased on almost the same level as vitamin C, by fermentation. Also fermentation by AO was a little better than fermentation by SC. Flavonoid content of G. elata was significantly different by steaming and drying method, M4 method was higher than control, and the more steaming and drying times were large, the more flavonoid content increased in every treatment group except M2 method. Flavonoid content of G. elata showed to increasing by fermentation, and fermentation by SC was more effective than that by AO. Also the more fermentation period passed and steaming and drying times were large, the more it increased. Nitrite scavenging ability of G. elata was different by steaming and drying method. Nitrite scavenging ability by M1 and M2 methods was lower than that of control but that by M3 and M4 methods was high or similar. By steaming and drying, nitrite scavenging ability increased but it lowered as steaming and drying times were large. Fermentation by AO in case of steaming and drying 1 time and 3 time was lower than control or non-fermented G. elata but in case of steaming and drying 5 time and 7 time was higher than control or non-fermented G. elata. Gastrodin content of G. elata was different by steaming and drying method. After steaming and drying 1 time, M1 method lowered but M2, M3 and M4 method was high in comparison with control. The more steaming and drying times extended, gastrodin content tended to increase. In steaming and drying 7 times, gastrodin content was highest and M3 and M4 method increased most obviously. 4-hydroxybenzyl alcohol content of G. elata was different by steaming and drying method. In steaming and drying 1 time and 3 time, M1, M2 and M3 method was higher than control and most of all, M1 method was highest. Generally the more steaming and drying times extended, 4-hydroxybenzyl alcohol content tended to decrease. 4-hydroxybenzyl alcohol content change by steaming and drying method and times was antithetical to gastrodin content change. So, the more steaming and drying times extended, gastrodin content increased but 4-hydroxybenzyl alcohol content decreased. Fermented G. elata extract by S. cerevisiae and A. oryzae is fermentation fungi or contents of gastrodin and 4-hydroxybenzyl alcohol were observed to obviously change. In other words, the more steaming-drying or fermentation period extended, the more gastrodin content increased but under the same conditions 4-hydroxybenzyl alcohol content decreased. As was ascertained, this means gastrodin gradually is converted to 4-hydroxybenzyl alcohol.
This study was conducted to investigate antioxidant activity and the main component content change of steamed and dried G. elata extract and fermented G. elata extract. Treatment through steaming-drying and fermentation by microbe of G. elata was conducted to extend utilizability of G. elata limited as food ingredient and to increased content of gastrodin and 4-hydroxybenzyl alcohol that is effective ingredient of G. elata. The results were summarized as follows. Water loss of G. elata showed a tendency to increasing according to steaming and drying times increases. But in the case of steaming and drying more than three times, it was no difference between steaming and drying times more than that. Sugar content was on the high according to steaming and drying times increased until three times, but decreased slightly again in the case of five or more. Sugar content of G. elata after fermentation in comparison with before fermentation tended to lowered according to fermentation period extend. The more steaming and drying progressed, the more pH expressed a tendency to lowering. Also the more became fermentation extract and fermentation period passed, the more pH lowered. Polyphenol content of G. elata by steaming and drying method and times was lower than that of 60% EtOH extract, it showed the highest in M4 method, and it was few change by times. Polyphenol content of fermented G. elata by steaming and drying method and times showed to increasing mostly. Contents of fermented G. elata by SC were more increasing than those of fermented G. elata by AO, and the more fermentation period extended, contents were higher in comparison with that of 60% EtOH extract. SOD like activity of G. elata showed relatively low, and was lower than that of 60% EtOH extract without reference to steaming and drying method or times. SOD like activity of fermented G. elata showed to increasing by fermentation, and fermentation by SC increased in comparison with fermentation by AO. The more fermentation period extended, the more SOD like activity of SC tended to increase. AO increased until five days but after that time tended to decreased. Electron donating activity of G. elata showed higher than that control except M2 method, was different from steaming and drying method, and increased as steaming and drying times were large. Electron donating activity showed most obvious increase in M4 method. Electron donating activity of fermented G. elata increased on almost the same level as vitamin C, by fermentation. Also fermentation by AO was a little better than fermentation by SC. Flavonoid content of G. elata was significantly different by steaming and drying method, M4 method was higher than control, and the more steaming and drying times were large, the more flavonoid content increased in every treatment group except M2 method. Flavonoid content of G. elata showed to increasing by fermentation, and fermentation by SC was more effective than that by AO. Also the more fermentation period passed and steaming and drying times were large, the more it increased. Nitrite scavenging ability of G. elata was different by steaming and drying method. Nitrite scavenging ability by M1 and M2 methods was lower than that of control but that by M3 and M4 methods was high or similar. By steaming and drying, nitrite scavenging ability increased but it lowered as steaming and drying times were large. Fermentation by AO in case of steaming and drying 1 time and 3 time was lower than control or non-fermented G. elata but in case of steaming and drying 5 time and 7 time was higher than control or non-fermented G. elata. Gastrodin content of G. elata was different by steaming and drying method. After steaming and drying 1 time, M1 method lowered but M2, M3 and M4 method was high in comparison with control. The more steaming and drying times extended, gastrodin content tended to increase. In steaming and drying 7 times, gastrodin content was highest and M3 and M4 method increased most obviously. 4-hydroxybenzyl alcohol content of G. elata was different by steaming and drying method. In steaming and drying 1 time and 3 time, M1, M2 and M3 method was higher than control and most of all, M1 method was highest. Generally the more steaming and drying times extended, 4-hydroxybenzyl alcohol content tended to decrease. 4-hydroxybenzyl alcohol content change by steaming and drying method and times was antithetical to gastrodin content change. So, the more steaming and drying times extended, gastrodin content increased but 4-hydroxybenzyl alcohol content decreased. Fermented G. elata extract by S. cerevisiae and A. oryzae is fermentation fungi or contents of gastrodin and 4-hydroxybenzyl alcohol were observed to obviously change. In other words, the more steaming-drying or fermentation period extended, the more gastrodin content increased but under the same conditions 4-hydroxybenzyl alcohol content decreased. As was ascertained, this means gastrodin gradually is converted to 4-hydroxybenzyl alcohol.
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