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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Suhyun Hong et al., J Food Process Technol 2016, 7:12 (Suppl)
Comparison of anti-oxidant effects of Platycodon grandiflorum extract by extract processes
Suhyun Hong and Yung Hyun Choi
Dongeui University, Korea
Oxidative stress due to excessive accumulation of reactive oxygen species is one of the risk factors for the development of diverse
diseases such as aging, inflammation, cancer, and skin diseases. Platycodon grandiflorum (called as "Doragi" in Korean) has
been widely used as an important herb in Korean traditional medicine as well as food intake. In this study, we investigated the
antioxidant effects of Platycodon grandiflorum according to the three extract methods including water extract (WE), 25% ethanol
extract (25EE), and 50% ethanol extract (50EE). 50EE showed the highest antioxidant activities in 2, 2-diphenyl-1-picrylhydrazyl
radical, 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical and ferric reducing antioxidant power assay. Moreover, 50EE
exhibited the highest total phenolic contents (TPC), suggesting that the relative antioxidant activities of these extracts were correlated
with TPC. Therefore, these results indicate that 50EE is a viable therapeutic agent against oxidative stress associated diseases and
ethanol extraction is the better method to improve the antioxidant properties.
Biography
Suhyun Hong has completed her PhD and Post-doctoral studies from Dongeui University College of Korean Medicine. She is the Professor of Dongeui University
College of Korean Medicine. She has published more than 30 papers in journals. She is named as the Marquis Who’s Who Publication Board 2016.