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Yang H.-Y.,Kyungnam University | Baek S.-M.,Hanryo Elementary School | Lim Y.-T.,Hanryo Elementary School | Park S.-H.,Hanryo Elementary School | And 2 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2013

The objective of this study was to evaluate the effects of far-infrared (FIR) irradiation on the antioxidant and tyrosinase inhibitory activities of Schizonepeta (S.) tenuifolia. After FIR irradiation of S. tenuifolia for 30 min at 70, 90, or 110°C, water extracts (2 g/100 mL) were prepared at 60°C for 1, 3, or 5 h. Total phenol content (TPC), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities (RSAs), and tyrosinase inhibitory activity of the extracts were determined. TPC, antioxidant and tyrosinase inhibitory activities of the extracts increased significantly with increasing FIR irradiation temperature of S. tenuifolia. For example, irradiation at 110°C for 5 h increased TPC, DPPH RSA, ABTS RSA, and tyrosinase inhibitory activity of the extract from 204.64 to 618.67 μg gallic acid equivalents/mL, from 30.15 to 80.84%, from 24.43 to 55.33%, and from 7.05 to 33.65%, respectively, compared to the extract of untreated S. tenuifolia. These results indicate that FIR irradiation may be useful as a processing method for enhancing the quality of S. tenuifolia. © 2013 by The Korean Society of Food Science and Nutrition. All rights reserved.

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