볶은 구기자추출물의 산화방지효과와 항당뇨효과
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이경애 | - |
dc.date.accessioned | 2021-08-11T15:44:24Z | - |
dc.date.available | 2021-08-11T15:44:24Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/8151 | - |
dc.description.abstract | Purpose: This study was performed to evaluate the potential of Gugija (Lycii fructus) as a functional food application. Methods: Antioxidative and antidiabetic activities of Gugija hot water and ethanol extracts were investigated with free amino acid analysis as well as total polyphenol and flavonoid determination. Antioxidative effects were examined by analyzing electron donating ability and ABTS radical scavenging activity, whereas antidiabetic effect was determined by measuring α-glucosidase inhibitory activity. Results: Total polyphenol and flavonoid contents of ethanol extract were higher than those of hot water extract. Ethanol extract showed higher electron donating ability and ABTS radical scavenging activity. Ethanol extract was more effective in inhibiting α- glucosidase activity. The three major free amino acids and derivatives in the two extracts were asparagine, proline and methionine. Conclusion: This results suggested that Gugija could be useful as an antioxidative and hypoglycemic food source. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 볶은 구기자추출물의 산화방지효과와 항당뇨효과 | - |
dc.title.alternative | Antioxidative and Antidiabetic Effects of Roasted Gugija (Lycii fructus) Extracts | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이경애 | - |
dc.identifier.doi | 10.9724/kfcs.2017.33.4.413 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.33, no.4, pp.413 - 419 | - |
dc.relation.isPartOf | 한국식품조리과학회지 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 33 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 413 | - |
dc.citation.endPage | 419 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002255504 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Gugija (Lycii fructus) | - |
dc.subject.keywordAuthor | antioxidative effect | - |
dc.subject.keywordAuthor | antidiabetic effect | - |
dc.subject.keywordAuthor | free amino acid | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(31538) 22, Soonchunhyang-ro, Asan-si, Chungcheongnam-do, Republic of Korea+82-41-530-1114
COPYRIGHT 2021 by SOONCHUNHYANG UNIVERSITY ALL RIGHTS RESERVED.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.