• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.535-542
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• 2012

The purpose of this study was to evaluate the quality characteristics and antioxidant activity of chocolate added with Rehmannia Radix Preparata (R. Radix Preparata) concentrate (0, 3, 6 and 9%). As the amount of R. Radix Preparata concentrate increased, water content significantly. The pH of chocolate decreased significantly as R. Radix Preparata concentrate increased, but the acidity of chocolate increased. Sugar concentration and reducing sugar contents also increased according to the amount of R. Radix Preparata concentrate. The L(lightness), a(redness) and b(yellowness) values significantly decreased as R. Radix Preparata concentrate increased. However, texture was not significantly different among the treatments. As the amount of R. Radix Preparata concentrate increased, DPPH radical scavenging and hydroxyl radical scavenging activities increased. In the results of the sensory evaluation, scores of color, taste, flavor, texture, and overall acceptability were the highest in chocolate added with 6% R. Radix Preparata concentrate. From these results, it was suggested that the optimum addition amount of R. Radix Preparata concentrate to chocolate is 6%.

• Journal of Physiology & Pathology in Korean Medicine
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• v.25 no.5
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• pp.823-829
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• 2011

This study was performed to obtain the good processing in the Rehmanniae Radix Preparata. In this study, we investigated the comparative analysis for steamed and hot-air dried Rehmanniae Radix Preparata. The results were obtained as follows : Through loss on drying analysis with each additional processing of Rehmanniae Radix preparata, there was gradual increase. Through ash analysis with each additional processing of Rehmanniae Radix preparata, there was slight increase. Rehmanniae Radix preparata had several inorganic components such as K, P, Mg, Ca, Cl, Al. P and Mg were increased gradually with each additional processing of Rehmanniae Radix Preparata. But Ca was decreased with each additional processing. We identitied 24 kinds of volatile components from extracts of various processed Rehmanniae Radix Preparata through componential analysis using GC/MS. From GC/MS analysis, we found out the content of 5-HMF Rehmanniae Radix Preparata steamed over 7 times was suitable. 5-HMF's content of 9 times steamed Rehmanniae Radix Preparata gained from GC/MS analysis is 70-fold higher than gained from HPLC. The more it is repeating steamed and hot-air dried, the more toxic volatile compound of Rehmanniae Radix Preparata is removed. Taken together, these results suggested that Rehmanniae Radix Preparata had component (especially 5-HMF) changes according to different processed steaming and hot-air drying.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.341-346
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• 2011

The objective of this study was to evaluate antioxidant activities of Rehmannia glutinosa (Raw Jihwang) by traditional method. The total phenol content of Rehmannia radix Preparata (the final cycle of Jihwang) was increased to 205%, compared with Rehmannia glutinosa. Antioxidant activities, determined by ferric-reducing antioxidant potential (FRAP), 2,2'-azinobis(3 ethybenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrydrazyl (DPPH) and hydroxyl radical scavenging activities, increased remarkably as the number of steaming-drying cycles increased. Especially, FRAP value increased 285%. Also, $IC_{50}$ values for DPPH and hydroxyl radical scavenging activities of the final 9th-cycling product, decreased 48.4% and 76%, respectively, compared with those of Rehmannia glutinosa. Our result was suggested that antioxidant activities of Rehmannia radix Preparata improve according to the increasing number of steaming-drying cycles.

• Korean Journal of Medicinal Crop Science
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• v.15 no.5
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• pp.311-314
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• 2007

Vascular endothelial growth factor (VEGF) and basic fibroblast growth factor (bFGF) are the most important angiogenic molecules associated with tumor-induced neovascularization. This study was carried out to investigate inhibitory effect of extracts from root of Rehmannia glutinosa LIBOSCHITZ (Rehmannia Radix and Rehmannia Radix Preparata) on endothelial cell proliferation. The methanol extracts from the medicinal herb were fractionated into n-hexane, ethyl acetate, n-butanol and aqueous fractions. Among the four fractions, the n-butanol fraction from R. Radix on exhibited highly effective inhibition (${\approx}79%$ inhibition) on the binding of KDR/Flk-1-Fc to immobilized $VEGF_{165}$ and then ethyl acetate fraction from R. Radix (${\approx}45%$ inhibition) at the concentration of $100\;{\mu}g/ml$. The n-butanol fraction efficiently blocked the VEGF- and bFGF-induced HUVEC proliferation in a dose-dependent manner, but did not affect the growth of HT1080 human fibrosarcoma cells. The n-butanol fraction more efficiently blocked the binding of KDR/Flk-1-Fc to immobilized $VEGF_{165}$ and VEGF- and bFGF-induced human umbilical vein endothelial cell proliferation than the fraction from R. Radix Preparata. Our results suggest that Rehmannia Radix may be used as a candidate for developing anti-angiogenic agent.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.116-125
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• 2014

This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{\circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.814-822
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• 2011

We studied the antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0%, 0.25%, 0.50%, and 0.75%) of Rehmannia Radix Preparata (RRP) concentrate. The moisture content of the control group was 61.62%, and the acidity and pH were 3.68 and 1.96%, respectively. The reducing sugar content of the jellies ranged from 10.83% to 13.1% (from 35.0 $^{\circ}Brix$ to 37.0 $^{\circ}Brix$). The acidity of the control group was the lowest, followed in order by the 0.25% RRP, 0.50% RRP, and 0.75% RRP groups. The lightness, redness, and yellowness of the Hunter color system decreased with increasing RRP concentrate, whereas the hardness, cohesiveness, and springiness increased with increasing concentrate. The total phenol content was the highest in 0.75%. Antioxidant activities such as DPPH radical scavenging and hydroxyl radical scavenging were the highest with the 0.75% group ($IC_{50}$ value of DPPH radical scavenging activity: 85.42 mg/mL for 0.75%, 484.25 mg/mL for control; $IC_{50}$ value of hydroxyl radical scavenging activity: 54.42 mg/mL for 0.75%, 135.54 mg/mL for control). The sensory evaluation results showed that overall preference and texture were the highest in the 5% addition group. From these results, it was suggested that the optimum amount of RRP concentrate to add to jelly is 0.50%.

• The Korea Journal of Herbology
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• v.22 no.4
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• pp.261-270
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• 2007

Objective : The 5-HMF was not index material suitable to do the quality control of Rehmanniae Radix Preparata. In this study, We estimated the changes of oligosaccharide contents in Rehmanniae Radix Preparata using high-performance anion-exchange chromatography with pulsed amperometric detection(HPAEC-PAD). Methods : The analysis of oligosaccharide was conducted by HPAEC-PAD with Carbopac PA1, $250{\times}4mm$, 5um, and Carbopac PA1 guard column. Column temperature was kept at $30^{\circ}C$. Elution was carried out at 1000 ${\mu}l/min$ with 70mM NaOH and the injection volume was $10{\mu}l$. Each component was detected by PAD. Results : Nine constituents were found from merchandising Rehmanniae Radix Preparata(MR), while seven constituents were found in various processed Rehmanniae Radix Preparata. Not all constituents were defined but stachyose and raffinose were found in all cases. And The most common constituents of Rehmanniae radix was stachyose. In the course of processing, most of stachyose and raffinose were decreased. Stachyose was decreased slowly in the course of processing with rice wine(RR), amomi and rice wine(AR), and crataegi and rice wine(CR). However stachyose was decreased rapidly in the course of processing with fresh rehmannia juice(FR). The method with crataegi and rice wine(CR) showed the smallest decrease of stachyose. And processing method with crataegi and rice wine(CR) showed the most abundant amount for stachyose after the nineth processing. Conclusion : The changes of oligosaccharides in the course of processing were a very important direct barometers to do the quality control and set up a standard of Rehmanniae Radix Preparata.

• Korean Journal of Medicinal Crop Science
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• v.7 no.4
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• pp.257-262
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• 1999

We investigated the biological activities on ethanol extracts of R. glutinosa and R. glutinosa Preparata. The result of anti-mutagenicity suggested that the ethanol extract of R. glutinosa Preparata showed stronger activity than that of R. glutinosa ethanol extract. All of the ethanol extracts showed over 50% growth inhibition of several cancer cell lines. Especially, 61% of the cell growth of Hep3B was inhibited by adding 1g/ l of ethanol extract of R. glutinosa Preparata. In hypoglycemic activities and controlling blood pressure, 63.69% of ${\alpha}-glucosidase$ and 56.58% of ACE activities were inhibited by adding 1g/ l of ethanol extract of R. glutinosa Preparata. In general, the ethanol extract of R. glutinosa Preparata showed higher biological activities than those of R. glutinosa.

• Korean Journal of Pharmacognosy
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• v.42 no.2
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• pp.117-126
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• 2011

Twenty-two compounds were isolated from the 70% ethanolic extract of Rehmanniae Radix Preparata (Scrophulariaceae) and their structures were identified as three triterpenoids [oleanolic acid (1), pomonic acid (2) and ursolic acid (5)], an iridoid, catalpol (13), four furan derivatives [5-hydroxymethyl-2-furaldehyde acetate (3), 5-hydroxymethyl-2-furfural (6), 5-hydroxymethyl-2-furancarboxylic acid (7), and 5-(${\alpha}$-D-galactopyranosyloxymethyl)-2-furancarboxaldehyde (15)], three phenethyl alcohol glycosides [darendoside B (14), phenethyl alcohol 2-O-${\beta}$-D-xylopyranosyl(1${\rightarrow}$6)-${\beta}$-D-glucopyranoside (17), and salidroside (19)], four sugar derivatives [L-arabinose (11), raffinose (20), stachyose (21), and mannitol (22)], and seven others [2,5-dihydroxyacetophenone (4), succinic acid (8), daucosterol (9), ${\beta}$-sitosterol (10), adenosine (16), uridine (18) jio-cerebroside (12)]. The chemical structures of these compounds were identified on the basis of spectroscopic methods and comparison with literature values. This is the first report of the triterpenoids oleanolic acid (1), pomonic acid (2), and ursolic acid (5) from the genus Rehmannia, as well as the first report of compounds 5-hydroxymethyl-2-furaldehyde acetate (3), 2,5-dihydroxyacetophenone (4), daucosterol (9), darendoside B (14), 5-(${\alpha}$-D-galactopyranosyloxymethyl)-2-furancarboxaldehyde (15), adenosine (16), phenethyl alcohol 2-O-${\beta}$-D-xylopyranosyl(1${\rightarrow}$6)-${\beta}$-D-glucopyranoside (17), and salidroside (19) from the Rehmanniae Radix Preparata.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.289-294
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• 2007

This study was performed to investigate the effects of pre-soaking methods on the preparation of Rehmannia radix Preparata (R.P). The R. radix L (R.L) was soaked in distilled water and traditional Korean wine for 24 hr, then the soaked R.L was treated with a traditional nine-time steaming process. Next, catalpol, 5-hydroxymethyl-2-furaldehyde (5-HMF), polyphenols, flavonoids, antioxidant activities, and ACE inhibition activity were analyzed for the R.P produced by the different methods. The catalpol content of the R.L was 631.4 ppm, but the content decreased as steaming increased to 8-9 times. The 5-HMF, polyphenol, and flavonoid contents of the R.L were 0.12 mg/g, 5.09 mg/g, and 0.83 mg/g, respectively, and these increased gradually with increasing steaming times. As the steaming times of the distilled soaking water increased, the antioxidant activities of 1 mg/mL increased from 19.44% to 75.60% at 14 times of steaming. The ACE inhibition activities of 1 mg/mL of the distilled soaking water increased from 28.70% to 94.78% at 10 times of steaming, but decreased afterward.