구기자 추출물 함유 음료의 산화방지활성, 항당뇨효과, 유리아미노산과 무기질 함량
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이경애 | - |
dc.date.accessioned | 2021-08-11T21:26:08Z | - |
dc.date.available | 2021-08-11T21:26:08Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/11388 | - |
dc.description.abstract | Free amino acid and mineral analysis of beverages with Gugija (Lycii fructus) extracts performed to determine the antioxidative and anti-diabetes activities of the beverages. The four major free amino acids in the water- or ethanol-extracts of the Gugija beverages were asparagine (115.23, 51.95 mg%), methionine (20.02, 22.07 mg%), aspartic acid (19.65, 13.72 mg%) and taurine (18.64, 22.44 mg%). The mineral contents of the Gugija beverages with water- and ethanol-extracts were in the order K>Mg>Na>Ca>Zn>Fe. Antioxidant activity determined by DPPH and ABTS radical scavenging activity. There was no significant difference in DPPH and ABTS radical scavenging activities between the water-extract beverages and the ethanol-extract beverages, although more phenolics and flavonoids were found in the ethanol-extract beverage. Higher anti-α-glucosidase activity was observed in the ethanol-extract beverage compared to acabose, which was used as the control and is an inhibitor of α-glucosidase, suggesting that the Gugija beverage with ethanol extract could be a potential hypoglycemic agent. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 구기자 추출물 함유 음료의 산화방지활성, 항당뇨효과, 유리아미노산과 무기질 함량 | - |
dc.title.alternative | Antioxidative and Anti-Diabetes Activity, and Free Amino Acid and Mineral Contents of Beverage with Gugija (Lycii fructus) Extracts | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이경애 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.31, no.2, pp.207 - 213 | - |
dc.relation.isPartOf | 한국식품조리과학회지 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 31 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 207 | - |
dc.citation.endPage | 213 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART001986598 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Gugija (Lycii fructus) | - |
dc.subject.keywordAuthor | beverage | - |
dc.subject.keywordAuthor | free amino acid | - |
dc.subject.keywordAuthor | antioxidative activity | - |
dc.subject.keywordAuthor | anti-α-glucosidase activity | - |
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