건조방법에 따른 돼지감자 80% 에탄올 추출물의 항산화 효과 탐색

Purpose: This study was undertaken to establish an optimal drying method by examining the antioxidant activity of white and purple Jerusalem artichokes, dried by different methods, and extracted with 80% ethanol. Methods: The antioxidant components of each extract were measured for total phenolic acid and total flavonoid content. The electron donating activity, SOD-liked activity, ABTS radical scavenging activity and reducing power were measured to determine the antioxidant activity of each extract. Results: Total phenolic acid and flavonoid contents were significantly higher in the hot air-dried extract of purple Jerusalem artichoke. The electron donating ability was highest in freeze-dried purple Jerusalem artichokes, whereas the white freeze-dried and purple hot-air dried artichokes showed the same level of activity. The SOD-liked activity was not statistically significant. ABTS radical scavenging ability was determined to be the highest in purple hot air-dried Jerusalem artichoke, but the reducing power was statistically not significant. Taken together, our results show that excluding the electron donating ability, the total phenolic acid content, flavonoid content, and ABTS were highest in the hot air-dried purple Jerusalem artichoke extract. Conclusion: Further to a previous study which reported a high content of anthocyanin in purple Jerusalem artichoke, the results of this study indicate the possibility of developing the hot air-dried purple Jerusalem artichoke as a material with high antioxidant activity.