The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Nutritional Characteristics and Physiological Functionalities of Polyplant Extracts from Some Vegetables and Medicinal Plants

몇 가지 채소와 약용 식물을 이용하여 제조한 식물 복합 추출물의 영양학적 특성과 생리기능성

  • Kim, Hyun-Kyung (Dept. of Life Science and Genetic Engineering, Paichai University) ;
  • Lee, Eun-Na (Dept. of Life Science and Genetic Engineering, Paichai University) ;
  • Geum, Jong-Wha (Dept. of Food Nutrition, Daejeon Health Science College) ;
  • Lee, Jong-Soo (Dept. of Life Science and Genetic Engineering, Paichai University)
  • 김현경 (배재대학교 생명유전공학과) ;
  • 이은나 (배재대학교 생명유전공학과) ;
  • 금종화 (대전보건대학 식품영양과) ;
  • 이종수 (배재대학교 생명유전공학과)
  • Published : 2008.12.31
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Abstract

The nutritional characteristics and functionalities of the polyplant extracts(PPE) from the extraction of various plants were assessed for the development of a new functional food. The PPE contained 42.95 g of glucose, 22.61 g of fructose, and 12.48 g of sucrose per 100 g of PPE as free sugar, and its reducing sugar contents was measured at 480.6 mg per g of PPE. Among free amino acids, proline contents was the highest at 0.58 g per 100 g of PPE, and it contained only 12.65 mg of malic acid and 6.92 mg of tartaric acid per g of PPE as an organic acid. The antioxidant activity of PPE was the highest at 91.6%, whereas SOD-like activity and xanthin oxidase inhibitory activity, which are associated with anti-aging effects, were 21.6% and 9.3%, respectively. HMG-CoA reductase inhibitory activity was 10.0% and anti-dementia acetylcholinesterase inhibitory activity was quite low(5.1%).

Keywords

References

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