Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Radical Scavenging Activities of Korean Traditional Rice Wine, Takju

  • Hong, Yang-Hee (Department of Food and Nutrition, Donduk Women's University) ;
  • Bae, Song-Hwan (Department of Food and Biotechnology, Hankyong National University) ;
  • Jung, Eun-Young (Department of Food and Nutrition, Korea University) ;
  • Son, Heung-Soo (Department of Food and Biotechnology, Ansan College of Technology) ;
  • Shin, Kwang-Soon (Department of Food and Biotechnology, Kyonggi University) ;
  • Kwon, Ki-Han (Department of Complementary and Alternative Therapy, Gwangju University) ;
  • Suh, Hyung-Joo (Department of Food and Nutrition, Korea University)
  • Published : 2009.06.30
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Abstract

The principal objective of this study was to assess the radical scavenging activities and total polyphenols, flavonoids, and flavonol contents of takju, a Korean traditional rice wine. The antioxidant properties of the wine and takju samples were evaluated using five distinct assays: specifically, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-di-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS); hydroxyl; superoxide anion; and nitric oxide (NO) radical-scavenging activity assays. In this study, the takju evidenced strong scavenging activities against the hydroxyl, superoxide anion, and NO radicals. Furthermore, the total polyphenol contents of T-2 were similar to those previously observed in white wine (p<0.05). However, the flavonoids and flavonol contents of all takju samples were significantly (p<0.05) lower than that of white wine. The results of this study show that takju possesses a powerful radical scavenging activity against a variety of oxidative systems. The findings of this study also indicate that takju should be considered a useful antioxidant, and that their functional compound reduces oxidative stress.

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References

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