References
- Barnes S, Peterson TG, Coward L (1995) Rationale for the use of genistein-containing soy matrices in chemoprevention trials for breast and prostate cancer. J Cell Biochem, 59, 181-187
- Yang M, Kwak JS, Jang SR, Jia Y, Park IS (2013) Antioxidant activity of soybean yogurt added tomato extract by Bacillus subtilis and Lactobacillus plantarum. Korean J Food Nutr, 26, 280-286 https://doi.org/10.9799/ksfan.2013.26.2.280
- Pyun JW, Hwang IK (1996) Preparation of calciumfortified soymilk and in vitro digestion properties of its protein and calcium. Korean J Food Sci Technol, 28, 995-1000
- Kim JH, Choi JM, Cho EJ (2010) Antioxidative activity of purple sweet potato extract-added soymilk fermented with Bacillus subtilis. Cancer Prev Res, 15, 92-98
- Lee LS, Jung KH, Choi UK, Hong HD, Kim YC (2013) Ginsenosides composition and antioxidant activities of fermented ginseng soymilk. J Korean Soc Food Sci Nutr, 42, 1533-1538 https://doi.org/10.3746/jkfn.2013.42.10.1533
- Kim DK, Choi EJ, Kim CH, Kim YB, Kim EM, Kum JS, Park JD (2014) Physicochemical properties of rice grain-added soymilk. J Korean Soc Food Sci Nutr, 43, 1278-1282 https://doi.org/10.3746/jkfn.2014.43.8.1278
- Choi SN, Joo MK, Chung NY (2014) Quality characteristics of soybean milk added with stevia leaf powder. J Korean Diet Assoc, 20, 77-86 https://doi.org/10.14373/JKDA.2014.20.2.77
- Jeong DH, Kim CJ (2015) Preparation and quality characteristics of soymilk added with buckwheat sprout. J Korean Soc Food Cult, 30, 77-85 https://doi.org/10.7318/KJFC/2015.30.1.077
- Yu MH, Chae IG, Jung YT, Jeong YS, Kim HI, Lee IS (2011) Antioxidative and antimicrobial activities of methanol extract from Rosmarinus offcinalis L. and their fractions. J Life Sci, 21, 375-384 https://doi.org/10.5352/JLS.2011.21.3.375
- Chae IG, Kim HJ, Yu MH, Kim HI, Lee IS (2010) Antioxidant and antibacterial activity of commercially available herbs in Korean markets. J Korean Soc Food Sci Nutr, 39, 1411-1417 https://doi.org/10.3746/jkfn.2010.39.10.1411
- Lee JH, Kim Y, Lee SY, Yoo SH (2014) Conditions for obtaining optimum polyphenol contents and antioxidant activities of Korean berry and green tea extracts. Korean J Food Sci Technol, 46, 410-417 https://doi.org/10.9721/KJFST.2014.46.4.410
- Yoon JH, Lee JI, Oh CK, Chen Z, Yang SY, Song WS (2006) Effect of plant growth regulator on antioxidant activity of Rosemarinus officinalis L. and Lavandula spica L.. Korean J Plant Res, 19, 315-322
- Kim JH, Kim MJ, Choi SK, Bae SH, An SK, Yoon YM (2011) Antioxidant and antimicrobial effects of lemon and eucalyptus essential oils against skin floras. J Soc Cosmet Scientistis Korea, 37, 303-308
- Kang JW, Chang JP, Yoo JH, Doh ES, Kil KJ (2016) Antioxidant activities of extracts from different parts of Sasa borealis. Kor J Herbol, 31, 45-52 https://doi.org/10.6116/kjh.2016.31.6.45.
- Cheung LM, Cheung PCK, Ooi VEC (2003) Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem, 81, 249-255 https://doi.org/10.1016/S0308-8146(02)00419-3
- Zhishen J, Mengcheng T, Jianming W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem, 64, 555-559 https://doi.org/10.1016/S0308-8146(98)00102-2
- Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 https://doi.org/10.1038/1811199a0
- Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol, 28, 25-30 https://doi.org/10.1016/S0023-6438(95)80008-5
- Ahn CB, Jeon YJ, Kang DS, Shin TS, Jung BM (2004) Free radical scavenging activity of enzymatic extracts from a brown seaweed Scytosiphon lomentaria by electron spin resonance spectrometry. Food Res Int, 37, 253-258 https://doi.org/10.1016/j.foodres.2003.12.002
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
- Gu YR, Kim SW, Son YW, Hong JH (2017) Antioxidant activities of solvent extracts from different Glehnia Radix parts and their inhibitory effect against nitric oxide production in Raw 264.7 cell. Korean J Food Preserv, 24, 116-124 https://doi.org/10.11002/kjfp.2017.24.1.116
- Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH (2012) Total polyphenols, total flavonoid contents, and antioxidant activity Korean natural and medicinal plants. Korean J Food Sci Technol, 44, 337-342 https://doi.org/10.9721/KJFST.2012.44.3.337
- Kang HR, Koh SY, Ryu JY, Osman A, Lee CK, Lim JH, Kim HA, Im GH, Cho SMK (2016) Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10. Korean J Food Preserv, 23, 576-584
- Lee CY, Kim KM, Son HS (2013) Optimal extraction conditions to produce rosemary extracts with higher phenolic content and antioxidant activity. Korean J Food Sci Technol, 45, 501-507 https://doi.org/10.9721/KJFST.2013.45.4.501
- Cho YJ, Kim JH, Yoon SJ, Chun SS, Choi UK (2005) Studies on the biological activity of Rosemarinus officinalis L.. Korean J Food Sci Technol, 37, 970-975
- Jin DE, Kim HJ, Jeong JH, Jo YN, Kwon OJ, Choi SG, Heo HJ (2014) Nutritional components of Zespri green kiwi fruit (Actinidia delicosa) and neuronal cell protective effects of the n-hexane fraction. Korean J Food Sci Technol, 46, 369-374 https://doi.org/10.9721/KJFST.2014.46.3.369
- Park GH, Lee SH, Kim HY, Jeong HS, Kim EY, Yun YW, Nam SY, Lee BJ (2011) Comparison in antioxidant effects of four citrus fruits. J Food Hyg Saf, 26, 355-360
- Joo SY (2013) Antioxidant activities of medicinal plant extracts. J Korean Soc Food Sci Nutr, 42, 512-519 https://doi.org/10.3746/jkfn.2013.42.4.512
- Ku KM, Kim HS, Kim BS, Kang YH (2009) Antioxidant activities and antioxidant constituents of pepper leaves from various cultivars and correlation between antioxidant activities and antioxidant constituents. J Appl Biol Chem, 52, 70-76 https://doi.org/10.3839/jabc.2009.013
- Kim MH, Jeong EJ, Kim YS (2016) Studies on the antioxidative activities and active components of the extracts from Pleurotus ostreatus. J Food Hyg Saf, 31, 119-125 https://doi.org/10.13103/JFHS.2016.31.2.119
- Lee HJ, Kim SJ, Bang E, Shin HH, Cho HY (2016) Effects of cooking method and pasteurization treatment on instant thin rice porridge added with fruits and vegetables. J Korean Soc Food Sci Nutr, 45, 569-576 https://doi.org/10.3746/jkfn.2016.45.4.569
- Choi JH, Yim SH, Choi JJ, Kim SJ, Nam SH, Kang SS, Kim YK, Lee HC (2013) Easy production techniques for clear pear juice and its antioxidant activities of 'Chuwhangbae' pear. 20, 720-726 https://doi.org/10.11002/kjfp.2013.20.5.720
- Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014 https://doi.org/10.1021/jf0115589
Cited by
- 천연소재가 삼계탕 육질 및 육수의 품질특성에 미치는 영향 vol.34, pp.5, 2017, https://doi.org/10.9724/kfcs.2018.34.5.476
- 녹차 추출물의 민물장어 과산화 억제효과 vol.25, pp.7, 2017, https://doi.org/10.11002/kjfp.2018.25.7.763
- 전통 약용식물을 첨가한 삼계탕의 품질 특성 vol.46, pp.2, 2017, https://doi.org/10.5536/kjps.2019.46.2.95
- Analysis of the Effective Components and Antioxidant Activity of Korean Black Currant (Ribes nigrum L.) Extracts vol.31, pp.2, 2017, https://doi.org/10.17495/easdl.2021.4.31.2.114