Antioxidant Activities of Functional Beverage Concentrates Containing Herbal Medicine Extracts

• Published in: Preventive nutrition and food science Vol. 22; no. 1; pp. 16 - 20
• Main Authors: Park, Seon-Joo, Kim, Mi-Ok, Kim, Jung Hoan, Jeong, Sehyun, Kim, Min Hee, Yang, Su-Jin, Lee, Jongsung, Lee, Hae-Jeung
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국식품영양과학회 01.03.2017; The Korean Society of Food Science and Nutrition
• Subjects: 식품과학; free-radical scavenging; functional beverage; polyphenol; antioxidant activity; herbal medicine extract
• ISSN: 2287-1098; 2287-8602
• DOI: 10.3746/pnf.2017.22.1.16

This study investigated the antioxidant activity of functional beverage concentrates containing herbal medicine extracts (FBCH) using various antioxidant assays, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and reducing power assay. The total polyphenolic content of FBCH (81.45 mg/100 g) was higher than Ssanghwa tea (SHT, 37.56 mg/100 g). The antioxidant activities of FBCH showed 52.92% DPPH and 55.18% ABTS radical scavenging activities at 100 mg/mL, respectively. FBCH showed significantly higher antioxidant activities compared to the SHT (DPPH, 23.43%; ABTS, 22.21%; reducing power optical density; 0.23, <0.05). In addition, intracellular reactive oxygen species generation significantly decreased in a concentration-dependent manner following FBCH treatment. These results suggest that the addition of herbal medicine extract contributes to the improved functionality of beverage concentrates.