Physical-chemical and Antioxidant Properties of the Alcohol Extracts of Polyrhachis vicina Roger
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Abstract:
Polyrhachis vicina Roger was hydrolyzed by alcalase 2.4L. The differences in physical-chemical and antioxidant activity of the extracts and hydrolysatge of Polyrhachis vicina Roger were evaluated. The results showed that, when alcohol concentration was between 35~75%, the amino acid and peptide contents of the extracts of hydrolyzed Polyrhachis vicina Roger were 4.20~3.19 mg/g and 5.19~4.07 mg/mL respectively, almost 2 times higher than that of the unhydrolyzed. The enzymatic hydrolysis could improve the antioxidant activity of the extracts. When alcohol concentration was of 55%, the IC50 of superoxide radical, DPPH? and hydroxyl radical and reducing power were 0.276, 0.106, 0.279 and 0.227 mg/mL, respectively. Furthermore, the important trace minerals such as Zn, Mn and Ca of the alcohol extract of enzymatic hydrolysates were increased significantly.
