Change of Total Polyphenol Content of Fermented Gastrodia elata Blume and Radical Scavenging
作者： Mi-Ran Park , Chul Yoo , Young-Nam Chang , Byung-Yong Ahn
DOI: 10.7732/KJPR.2012.25.4.379
关键词: Scavenging 、 Organic chemistry 、 ABTS 、 DPPH 、 Fermentation 、 Polyphenol 、 Gastrodia elata 、 Superoxide radical 、 Food science 、 Antioxidant 、 Chemistry
摘要: This study was conducted to compare and analyze change of content polyphenol p-hydroxybenzyl alcohol (HBA), which is an index-component, antioxidant activity between fermented Gastrodia elata Blume non-fermented G. Blume. The contents before after the fermentation were 108.65 389.99 mg/mL respectively, index-component HBA increased from 2.46 mg/g 7.94 fermentation. In comparison extract (NFGE) (FGE) in DPPH, ABTS, superoxide radical scavenging assay, we found that FGE showed more than NFGE as concentrated. Especially, twenty times FGE. conclusion, confirmed increase electron donating ability when dried fermented, its further feasibility antioxidant.
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