맥문동의 물추출액 및 에탄올추출액 이용 음료의 산화방지 활성Antioxidative Activity of Beverage with Water and Ethanol Extracts of Maegmundong(Liriope platyphylla)
- Other Titles
- Antioxidative Activity of Beverage with Water and Ethanol Extracts of Maegmundong(Liriope platyphylla)
- Authors
- 이경애; 박진숙
- Issue Date
- 2014
- Publisher
- 한국식품조리과학회
- Keywords
- Maegmundong(Liriope platyphylla); beverage; antioxidative activity; extract
- Citation
- 한국식품조리과학회지, v.30, no.6, pp.785 - 791
- Journal Title
- 한국식품조리과학회지
- Volume
- 30
- Number
- 6
- Start Page
- 785
- End Page
- 791
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/12647
- ISSN
- 2287-1780
- Abstract
- The antioxidative activities of beverages with water or ethanol extracts from Maegmundong (Liriope platyphylla) were investigated with free amino acid and mineral analysis, as well as saponin, total phenolics and flavonoid determination. Antioxidative activity was evaluated by electron donating ability and ABTS radical scavenging activity. There was only a small difference between water extract beverages and ethanol-extract beverages with respect to their electron donating ability and ABTS radical scavenging activity, although the total saponin, total phenolics and flavonoid were found to be greater in the ethanol extract beverage than in the water extract beverage. Three major free amino acids of the Magemundong beverages with water- or ethanol extract were asparagine (58.30, 60.68 mg%), methionine (15.10, 13.95 mg%, respectively) and proline (12.31, 14.00 mg%, respectively). The most abundant mineral in the Maegmundong beverage with water and ethanol extract was potassium (238.68, 244.32 mg%, respectively).
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Collections - College of Natural Sciences > Department of Food Science and Nutrition > 1. Journal Articles
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