Effect of ultrafine powderization of natural formulated functional food using low temperature turbo mill on antioxidant activity

摘要

This study was performed to compare antioxidant activity of natural formulated functional food (NFFF). Ultrafine powder of NFFF that d(0.9) is 1.645 µm and difference of particle size between d(0.1) and d(0.9) is about 1.066 µm was produced, using a low temperature turbo mill. As the result to feed ultrafine powder to the mice, the antioxidant activity was significantly increased in U + CCl4 group, compared with N + CCl4 group. These results suggest that feeding of ultrafine powder of natural formulated functional food improves antioxidant activity. Ultrafine grinding removes plant cellulose barriers and damages fiber matrix, so that some nutritional agents embedded in the matrix may be exposed. The active constituents may be more easily digestible. So the antioxidant activity was improved significantly in the ultrafine powder of NFFF. Therefore, the low temperature turbo mill can be applied in developing other functional foods using powder.